Almond Flour and Cornmeal Blueberry Muffins

Almond Flour and Cornmeal Blueberry Muffins

Makes 12 muffins

2 cups almond flour

½ cup medium grind  cornmeal

1 ½ tsp baking powder

½ tsp fine sea salt

1 tbsp cinnamon

½ tsp cardamom

½ tsp black pepper

6 tbsp ghee or coconut oil (room temperature)

½ cup maple syrup

½ teaspoon lemon zest

1 tsp vanilla extract

½ tsp almond extract

3 large eggs (I used duck eggs)

1 ½ cups blueberries

Preheat the oven to 350. Prepare a 12 muffin tin with paper liners. In a medium bowl, mix together the dry ingredients, including all the spices.

In the bowl of a stand mixer with the paddle attachment (or you can use hand beaters), combine the ghee, maple syrup, lemon zest, and extracts. Beat on medium-high until the mixture is pale and fluffy, about 1-2 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients and beat on medium until just combined. Using a rubber spatula, stir the batter to make sure the flour is fully incorporated, then fold in the blueberries.

Divide the batter among muffin cups. Bake for about 25-28 minutes, rotating the pan halfway through, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Cool the muffins in the tins for 5 minutes, then transfer them to the rack. Let cool slightly. Enjoy warm or at room temperature.