Spiced Blueberry Muffins

Autumn’s heeeeere!!!! Finally! I was pretending it was fall all through September…and now it’s officially here! The weather today is beautiful! I hope it stays that way.

Me on September 1st: Ready

 

Alrighty; here’s a good recipe for this time of year: Spiced Blueberry Muffins!

 

Spiced Blueberry Muffins

Ingredients:

  • 3 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp. baking sodaSpiced Blueberry Muffins Close-up
  • 1/2 tsp. salt
  • 1 tbs. cinnamon
  • 2 tsp. nutmeg
  • 1/2 cup melted butter or coconut oil
  • 1/2 cup honey
  • 1/2 tsp. vanilla extract
  • 6 eggs
  • 1 cup blueberries (if frozen, thaw and strain before using)

Maple Butter Glaze (Surprise!):

  • 1 to 1 1/2 cups maple syrup
  • 2 tbs. butter

Directions:

Preheat oven to 350F.

Mix dry ingredients together in a medium bowl. Add wet ingredients and combine. Stir in blueberries.

Put cupcake liners in your muffin pan (unless you have a silicone muffin pan). Fill each cavity with about 1/4 cup batter (maybe a tablespoon or two more).

Bake for 20-30 minutes. They should spring back/feel firm when you poke them.

While they’re cooling, heat the maple syrup and butter in a medium saucepan over medium heat. Let simmer until it reaches the soft ball stage (235F-240F). If you don’t have a candy thermometer, test it by dripping some in a glass of ice water. It should be thick, gooey, and pliable – not hard and not liquidy.

Dip the tops of the cooled muffins in the glaze. Ta da!

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