These muffins actually transformed into cupcakes in the end, but I have taken so many shots that I've decided to post these divine muffins in a separate post, coz they are perfectly satisfying on their own. Actually, more than satisfying. My parents requested a re-bake the next day...and the next...and still expecting it!
Another confession: these muffins were meant to be lemon-blueberry muffins, and I did add the lemon (3 tbsp) to the cake batter, but rather fortunately you cannot taste the lemon specifically in the muffins, but you can taste such a freshness which emphasizes the blueberries in the best possible way! Such a happy accident!
I bet you knew that blueberries contain many vitamins (14) and minerals (10), and that it's good for your eyes, memory, stomach, blood pressure, cholesterol, nervous system. I bet you also know that they are low GI, thus help regulate your blood sugar level. It's high antioxidant level helps prevent cancer as well. But did you know if you make blueberry tea and consume it regularly it actually helps lowering your blood sugar level while also decreasing your stomach ache (which of course in paleo diet rarely happens at all if never). If blueberries are not super food, than what is?
In blueberry season, it is very important to consume as much as we can in mainly unbaked form and not as marmalade. I suggest you rather freeze them, since the benefits stay put and are not eliminated by the freezing procedure, rather than making jam, when you kinda eliminate all the goodness in them plus adding plenty of sugar (in average cases).
Airy Almond-Blueberry Muffinsfor 20 mini muffins
3 cups almond meal4 eggs2 tsp vanilla extract 1/4 cup honey3 tbsp lemon juice2 cups blueberries1/3 cup coconut oil1 tsp bicarbonate of soda
If you do not have almond meal then grind the almonds in a grinder/food processor.Beat the eggs in a bowl and add the vanilla extract, honey, lemon juice and coconut oil. Mix well. Add the almond meal and bicarbonate of soda and mix well. Add the blueberries and mix gently. I baked them in mini muffin pans for approx. 15 min on 347 F.
Don't you just love the way fresh blueberries sink into the batter?
Sources of the nutrition facts:1) WHFoods2) Nutritiondata.self.com
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