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.
Alrighty; here’s a good recipe for this time of year: Spiced Blueberry Muffins!
- 3 cups almond flour
- 1/4 cup coconut flour
- 1 tsp. baking soda
- 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
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!