Gluten and Dairy Free Blueberry Muffins

Day 5 of Gluten Free Week - Something tasty for Breakfast.

I love muffins, but was challenged in coming up with a recipe for gluten free ones that wasn't a tasteless brick.  I think these turned out pretty nicely, though I think next time I'd make 9 instead of 12 so they are a little bigger  :-)  They're very light with a delicate crumb and just the right amount of sweetness.

2 Eggs

2 Egg Whites

1/4 cup pure maple syrup

2 cups Almond Flour

1/2 tsp plus one pinch baking powder (check date, make sure it's fresh)

 two dashes of salt

1 Tbsp. Apple Cider Vinegar (I used Braggs, it's definitely the best)

1 and 1/4 Tsp Vanilla Extract

2 Tbsp canola oil 

1/8 tsp. of  your favorite baking spice (I used a premade mixture of 2 kinds of cinnamon, anise seed, allspice, mace and cardamon)

1/8 tsp. of grated orange zest

1 Cup Blueberries (I used the large ones, a mixture of large duke, bluecrop and bluejay)

Note: If using blueberries from frozen, after thawing, toss in a little almond flour so they don't "bleed" into the batter, turning it all blue.

Directions:
Pre-heat oven to 350 F. and spray muffin with with non stick spray.

Place all ingredients, excluding blueberries, in a food processor or blender and pulse until smooth, stirring occasionally and scraping down the sides between pulses (about 20-30 seconds total)

Once completely mixed, fold in blueberries/ Sprinkle muffins with a tiny bit of sugar and bake for 25 minutes, just until the edges are barely turning brown. Cool on a wire rack. Makes 9 large, or 12 medium sized muffins. Serve with non dairy spread or eat as is (they're really moist).