As a baked-goods maniac / addict / connoisseur, finding out about my serious aversion to gluten, initially, was like watching my glorious, flour-filled life end in a violent, fiery explosion.
I have yet to be tested for Celiac Disease ( though, based on my symptoms, my allergist seems to think I have it ), so I currently call my aversion to gluten an “intolerance.” Basically, it gives me pounding, daily migraines & lots of stomach issues. Gluten also makes me sluggish & very inflamed/swollen ( especially in my face… not pretty ).
I didn’t choose to go gluten-free for any other reason than I feel like absolute shit when I eat it. It’s not about being skinny, or trendy, or LA as fuck.
Over-all, my body isn’t the biggest fan of gluten, so I avoid it.
I’ve been known to enjoy a pastry or two in my day, so cutting out gluten cold-turkey seemed absolutely impossible & incredibly depressing.
Of course, I soon found out that, especially living in Los Angeles, there are so many gluten-free substitutes for regular flour & so many sweets that don’t contain gluten ( like macaroons! they’re always gluten-free because they’re made with almond flour ).
Also, I’ve gotten used to baking & cooking for myself when I want to indulge in something sweet or extra-fattening, because, though there are gluten-free options out there, the yum-level of those options isn’t consistently delicious. When I indulge, I want to make sure it’s glorious.
Taking matters into my own hands at home has been KEY.
BTW – one of my favorite cookbooks for GF meals at home is Gluten is My Bitch. It has recipes like fried chicken & waffles, lasagna cupcakes, and chive & cheese grits. The author, April Peveteaux, is also HILARIOUS. All of you GF girls NEED to get this book if you’re looking to get fancy in the kitchen ( & if you need a good LOL ).
So, let’s talk about these gluten-free, dairy-free blueberry muffins. I’ll admit upfront that I ate all of these muffins the day that I made them.
I absolutely could not help myself. They’re really too damn good.
2 Cups Almond Flour
1/2 Teaspoon Baking Soda
1/8 Teaspoon Salt
1/4 Cup Honey
1 Tablespoon Lemon Juice
1 Tablespoon Coconut Oil, Melted
1 Teaspoon Vanilla Extract
1 Cup Frozen Blueberries ( or whatever berry/filling you prefer! )
Preheat over to 325 degrees, and grease a muffin tin.
Mix dry ingredients in a large bowl.
Mix wet ingredients in a medium bowl.
Pour the wet ingredients into the dry ingredient bowl & mix.
Carefully fold blueberries into the mixture. Don’t over mix!
Fill muffin tins about 3/4ths of the way full.
Bake until golden brown, about 22-25 minutes.
This recipe made 10 muffins.
Recipe found through Practical Stewardship!
Find more recipes like this one in my recipe index.
I think this recipe would also be super good with dark chocolate chips or plain with loads of cinnamon and some almond butter & honey drizzled on top.
I used my favorite butter substitute, Earth Balance Organic Whipped Spread, to butter each of these before eating. I use this spread for toast & waffles ALLLL the time. It’s definitely my go-to.
Let me know if y’all end up making some of these! Snapchat me your prized blueberry muffins when you’re done.
Like I said, I ate all of mine in a single day, so make sure you document them before they’re gone! If you don’t snapchat how domestic & healthy you are, are you even domestic & healthy? Prob not.
Hope y’all enjoy this one! Talk soon. xx