Throw off the covers to make these recipes by our pal Beth Manos Brickey of clean-eating website Tasty Yummies. Or, do most of the work the night before to quickly shuttle everything from the fridge to your serving tray when the craving calls. Either way, summer’s the perfect time to linger between the sheets with a healthy, hearty breakfast complete with these grain free gluten free muffins.
Grain-Free Lemon-Blueberry-Thyme Muffins Gluten-Free Recipe
- 2-1/2 cups blanched-almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 eggs
- 1/4 cup honey or maple syrup
- 2 tablespoons coconut sugar or sugar
- 1/4 cup unsalted butter or coconut oil, melted
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- 2 teaspoons minced fresh thyme (optional)
- 1 cup fresh or frozen thawed blueberries
Preheat oven to 350˚F. Line a muffin pan with paper liners.
In a bowl, whisk together the almond flour, baking soda, and salt.
In a separate large mixing bowl, beat the eggs. Whisk in the honey, sugar, melted butter, and lemon zest and juice and whisk to combine. Stir in the flour mixture and thyme to combine, then carefully fold in the blueberries.
Divide the dense batter into the prepared muffin pan and bake until the tops are golden brown and a toothpick inserted into the centers comes out clean, 25 to 30 minutes.
Cool the muffins in the pan on a wire rack for only 5 minutes (any longer in the hot pan and they’ll get soggy). Gently pop the muffins out and cool 10 minutes more on the rack.
Photography Beth Manos Brickey