Blueberry, Walnut and Olive Oil Gluten-Free Muffins

Blueberry, Walnut and Olive Oil Gluten-Free Muffins

AuthorLisa MarshCategoryDifficultyBeginner
Prep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
 1 cup almond flour
 1 cup gluten-free flour blend (such as better batter)
 ½ tsp xanthan gum (do not add if your all-purpose gluten-free flour blend has xanthan gum)
 2 tsp gluten-free baking powder
 ¼ tsp himalayan salt
 2 large eggs
 ½ cup extra virgin oil
 ½ cup pure maple syrup
 ½ cup non-dairy milk (almond, coconut, hemp, rice)
 1 tsp pure vanilla extract
 1 cup fresh blueberries (do not use frozen)
 1 cup chopped walnuts
Directions
1

Preheat oven to 375 F and line a muffin pan with parchment paper liners.

2

In a large bowl, combine dry ingredients.

3

In a separate bowl using an electric mixer, whisk together, eggs, olive oil, maple syrup, milk and vanilla for 1 minute.

4

Add egg mixture to dry ingredients and thoroughly mix. Stir in blueberries and walnuts until just combined. Do not over mix.

5

Pour batter into prepared muffin pan and bake for 28-30 minutes until golden.

6

Rest in the muffin pan for 5 minutes before transferring onto a cooling rack.

Ingredients

Ingredients
 1 cup almond flour
 1 cup gluten-free flour blend (such as better batter)
 ½ tsp xanthan gum (do not add if your all-purpose gluten-free flour blend has xanthan gum)
 2 tsp gluten-free baking powder
 ¼ tsp himalayan salt
 2 large eggs
 ½ cup extra virgin oil
 ½ cup pure maple syrup
 ½ cup non-dairy milk (almond, coconut, hemp, rice)
 1 tsp pure vanilla extract
 1 cup fresh blueberries (do not use frozen)
 1 cup chopped walnuts

Directions

Directions
1

Preheat oven to 375 F and line a muffin pan with parchment paper liners.

2

In a large bowl, combine dry ingredients.

3

In a separate bowl using an electric mixer, whisk together, eggs, olive oil, maple syrup, milk and vanilla for 1 minute.

4

Add egg mixture to dry ingredients and thoroughly mix. Stir in blueberries and walnuts until just combined. Do not over mix.

5

Pour batter into prepared muffin pan and bake for 28-30 minutes until golden.

6

Rest in the muffin pan for 5 minutes before transferring onto a cooling rack.

Blueberry, Walnut and Olive Oil Gluten-Free Muffins