Blueberry Turmeric Muffins

Blueberry Turmeric Muffins recipe
makes 6 muffins

These muffins are a variation on my Summer Squash Spice Muffins, an almond flour-based recipe made with minimal ingredients. Turmeric and ginger give them underlying spice and complexity, while blueberry and lemon provide a familiar flavor that’s not too sweet or tart. Because almond flour is dense and heavy, they won’t rise like traditional muffins, so don’t fill the cups too full.

dry ingredients:
1 cup, packed almond flour (this is finer than almond meal and will turn out better)
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric

wet ingredients:
2 eggs
1/4 cup honey or maple syrup
1 tablespoon lemon juice
1 teaspoon lemon zest

mix-ins:
3/4 cup fresh blueberries

1. Preheat oven to 350.  Line a muffin tin with 6 muffin liners.

2. Combine all dry ingredients in a mixing bowl.  Whisk together with a fork.

3. Combine all wet ingredients in a different large mixing bowl.  Whisk together with a fork.  

4. Add dry ingredients to wet ingredients, folding together with a rubber spatula until just mixed.  Add in blueberries.

5. Immediately, fill muffin cups 2/3 full (you will get a lot of spread on top if you fill them fuller--this recipe won't puff up as much as traditional muffins).  Bake for 16-20 minutes, until a toothpick can be inserted and removed with nothing sticking to it.  Let cool in tin for 5 minutes then cool on rack for another 15.