Friday, July 12, 2019

Am I a strange person? (Don't answer that) For some reason I am not crazy about blueberries unless they are wild or are baked into something. 

It may be that I was spoiled when I was a teenager and had fresh picked wild blueberries. Even the blueberries that I get at the farm market don't seem to measure up, but I know how healthy they are and that I need to include them in my diet. 

Also, I am trying to limit my carbs and sugar intake so I've been looking for a recipe for gluten free muffins that doesn't have processed sugar. 

When I was shopping at Aldi the other day I picked up a bag of stevia, which I thought I would use in some recipes. 

The problem is that when I was researching it online I found some information that said if you have ragweed allergies then you will probably react to stevia. Well shoot, I guess the stevia plant and ragweed are kissin' cousins or something. 

So I decided to look for a recipe that uses honey. I know I can consume that with no problems, and I'll probably try a little of the stevia in some tea to see if it gives me a headache. 

I came across this recipe  for Gluten Free Blueberry muffins and as I had all of the ingredients I decided to give it a try yesterday. All I can say is yum. It said it would make six muffins, but my muffin tin is on the small size so I got ten muffins out of it. (Okay, I know there are only eight there, but a girl has to eat)

I historically or maybe hysterically have balked at the price of almond flour, but I found a bag at Aldi and it really wasn't too expensive. 

The great thing beside the fact that they are delicious is they are healthy and are made with just seven ingredients. 

Thank you Veggie Balance for this delicious recipe. If you go over there just don't get lost looking at all the other recipes. If you do, call out my name because I'm going to be looking around there too. We can find our way out together and maybe we can snag a gluten free peanut butter cookie on the way out. SIGH!!!


  • 2 cups blanched almond flour
  • 2 eggs
  • 1/4 cup honey or maple syrup
  • 1/2 teaspoon baking soda
  • 1 1/2 Tablespoons apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1 Tablespoon pure vanilla extract
  • 2 Tablespoons olive oil
  • 1 cup blueberries


  • 1. Preheat oven to 350 F.
  • 2. Prepare muffin tin with muffin liners or grease.
  • 3. Add all ingredients except the blueberries into a large bowl. Mix together until texture thickens and ingredients are combined.
  • 4. Fold in blueberries.
  • 5. Spoon batter evenly between muffin pan filling them almost full. (See Video)
  • 6. Bake for 20-25 minutes.



  1. They look great Laura. I love blueberries I can eat a ton.

    Enjoy your day


  2. I’m hoping to have a honey harvest and then I’ll look into recipes for using it! Your muffins look wonderful!

    1. My son in law has new hives. All of his bees were lost last year so he has started over. I love the fresh honey.

  3. I HAVE to eat gluten free.. and in the last year or so, I've been trying to eat more and more "paleo" (no grains at all), because the gluten free flours have just as many IF NOT MORE carbs that regular wheat flour! I always assumed gluten free flours would be less carbs and more healthy. They ARE healthy if you can't eat wheat and gluten but as far as carbs, just as fattening and carb heavy. So I've turned to paleo, which is almond and coconut flour and also casava flour. I've tried a few recipes using the almond flour with a small amount of coconut flour, and I use either coconut sugar or raw local honey. The recipes are great! I've made blueberry muffins, cookies and banana bread, pizza dough too. All great, but the cost of the almond flour is so night, also the coconut flour so I've kind of fallen back on the GF flours which are more affordable. Bob's Red Mill has an almond flour blend for baking, which I love, but is about $13.00 for a smallish package. More and more companies are now coming out with grain-free things, packaged up and ready to use, which I love. I wanted something fast the other day and was looking for gluten free freezer cookie dough, like you see with the Toll House Cookies. I finally found some called Sweet Lorens. I was so thrilled. Our local Safeway carries it and I think Wal Mart does too. The dough comes in precut square and just plop them on the cookie sheet. It says makes 12, but I cut each one in half and they bake up great in 11 minutes. The sugar cookies are YUMMILY! Now if they would just make paleo ones.. but that's probably years down the road. Companies are just now FINALLY making gluten free things that are quick and easy. Krustez has the most wondeful blueberry GF muffins with a little can of blueberries right inside! They are my most favorite of all, but of course, high carbs. Making from "scratch" of course, is always the best, as we can control what we put in for sweetness, but there are always carbs that are just as high as wheat flour things. I may try to share a paleo recipe on my blog one of these days! Enjoy those sweet looking muffins! Marilyn

    1. I have been eating GF for awhile, but I also wanted to cut down on the carbs. I got my almond flour at ALdi. Thanks for the info about Sweet Lorens. I'll look for those.

  4. Laura, I am coping this recipe for my daughter who avoids gluten. She will like that you used honey. Blessings, xoxo, Susie


All verbal donations to my comment box are gratefully accepted. It is free for you and priceless to me. Please note that comments with links will be deleted.