Healthy Blueberry Walnut Muffins Made with Almond Flour

Ever since I started making my own homemade protein bars a few months ago, I've been very interested in learning how to bake and cook with alternative flours. Not simply because they can be very good for you, particularly because they tend to be lower on the glycemic index than all-purpose flour. But, also because I happen to think they taste great. And I am very curious to see how the flavors of these different flours can enhance other ingredients and make even more delicious baked goods.


You see, I'm not one of those dessert substitute people. If I'm gonna eat ice cream, I am gonna eat ice cream. If I want to make a cake, it's probably going to have butter. So, for me, a healthy recipe is mostly coincidence. I don't set out with the intention of making a diet version of something I like. I just try to make a more delicious version of something I already make. And if that happens to be healthier, that's great.



So, as I was eyeing the remnants of last weeks blueberries, I got inspired to bust out my new bag of almond flour and try to make some muffins. Something about the idea of nutty almond flour and sweet and mellow blueberries just sounded fantastic. And considering that my guy quickly ate five of them when he got home from work, I'd say they are.



Healthy Blueberry Walnut Muffins
Adapted from this recipe by Shane Kelly

Two eggs, preferably organic, Eggland's Best
1/3 cup clover honey
1/2 stick of unsalted organic butter, melted
1/2 tbs good quality vanilla
3/4 tsp baking soda
1/2 tsp kosher salt

2 1/2 cups almond flour
1 1/2 cups blueberries
2/3 cup coarsely chopped walnuts

Preheat oven to 325. Line a muffin tin with paper liners.

In a medium mixing bowl, whisk together eggs, honey, melted butter, vanilla, baking soda, and salt.

In a large mixing bowl, create a well in two and 1/2 cups almond flour. Gently pour in the egg mixture and stir with a silicone spatula to combine. Gently fold in the blueberries and walnuts. Batter will be firm.

Using a large spoon or ice cream scoop, evenly distribute the batter into 12 paper liners.

Bake for about 25 minutes, until golden brown on top. Cool completely in the tin on a wire rack. Store in an airtight container.