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Posted by on Aug 8, 2013 in blueberry, breakfast, dairy free, dessert, gluten free, paleo, snack | 3 comments

Blueberry Cardamom Muffins | Grain-Free & Nut-Free

 

 

Blueberry Cardamom Muffins grain & Nut Free on fresh4five.com

If you follow along on Instagram you will have noticed some pictures of the kids and me picking blueberries twice this season! We love blueberries!

Blueberries have the most antioxidant value out of all fruits and vegetables and they can actually improve your memory according to WHF.

We pick as many as we can each year, making jams, sauces , freezing and drying them. My youngest and I are sensitive to strawberries. I can be sensitive to raspberries, but everyone seems to be ok with blueberries. We really can’t get enough of them in our house while they are in season and they are much cheaper when we pick our own. There is an amazing organic blueberry farm called Wilsons Organic Blueberry Farm just an hour from where we live. It is in Tweed Ontario. Their berries are HUGE and the bushes are just beaming with berries, making them so easy to pick.

Last year I shared with you an amazing Blueberry Lavender Granita, and this week I paired the sweet blueberries with the fragrant spice cardamom. As with the lavender, the flavor combination of blueberries and cardamom works really well! I hope you enjoy them as much as we do.

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Blueberry Cardamom Muffins | Grain-Free & Nut-Free
 
Author:

Serves: 10-12
Prep time:
Cook time:
Total time:

 
paleo friendly grain and nut free blueberry cardamom muffins
Ingredients
  • ⅔ cup ground raw sunflower seed flour
  • ⅓ cup coconut flour
  • ¼ cup tapioca flour
  • ½ teaspoon cardamom
  • 1.5 teaspoons baking powder
  • 3 eggs
  • ¼ cup coconut oil liquefied (cooled)
  • ½ cup pure maple syrup
  • ¼ cup unsweetened apple sauce
  • 1 tablespoon lemon juice
  • ¾ cup of fresh or frozen blueberries (don’t thaw)

Instructions
  1. Preheat oven to 325F
  2. Prepare a muffin pan (line or grease)
  3. in a medium bowl combine the sunflower seed flour, coconut flour, tapioca flour, cardamom and baking powder. Set aside.
  4. In a large bowl whisk together the eggs, coconut oil, maple syrup, apple sauce and lemon juice.
  5. Add the dry ingredients to the wet and mix to combine, remove any lumps. Stir in the blueberries.
  6. Using a ¼ cup scoop, divide the batter among the muffin tins.
  7. Bake for 20 minutes or until a toothpick comes out clean.
  8. Allow them to cool slightly before removing from the pan

 

 

 

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3 Comments

  1. Is there something you can use instead of the apple sauce? I’m allergic :( but these sound amazing!

    • Hi Jill. You can leave it out. I made it the first 2 times without, the recipe just yielded 9-10 muffins. Otherwise you could try a different fruit puree like pear, squash might work as well. Possibly adding more oil would work too. HTH :)

      • Thank you. I will definitely try the recipe out! :)

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