Skip to content
Queques de mirtilos e gengibre

Blueberry and ginger muffins

Today I wanted to share one of my favorite recipes. Some delicious and moist cupcakes. I hope you like it ♡.

It's been 12
INGREDIENTS:

  • 1 ½ cup almond flour
  • 1 ½ cup spelled flour, unbleached
    ½ cup coconut sugar (or maple syrup)
    2 tablespoons of grated coconut
    1 teaspoon of powdered ginger
    1/2 teaspoon cardamom
    1 teaspoon of baking powder
    ½ teaspoon of baking soda
    ½ cup melted coconut oil (or butter)
    1/3 cup almond (or coconut) milk
    1 teaspoon vanilla paste or extract
    4 eggs, beaten
    2 cups of blueberries (can be frozen)

      Preparation

      1. Heat the oven to 180º. Line a cupcake tray with paper molds. Reserve.
      2. In a large bowl, mix the ground almonds, flour, coconut sugar, grated coconut, ginger, cardamom, baking powder and baking soda. Mix and set aside.
      3. In a small bowl, mix the oil, milk and vanilla. Pour this mixture into the bowl with the flour along with the eggs. Mix. Add the blueberries and gently incorporate.
      4. Divide the mixture between the prepared tins and bake for 18 to 20 minutes or until cooked through.
      5. Remove from the oven and let cool slightly before eating.

      Tip:

      If you don't like ginger, don't use it.

      Use other fruit like raspberries, pears, apples and even bananas.

      If you want to make these muffins gluten-free, swap the flour for more ground almonds or buckwheat.