Easy Blender Blueberry Pancake Muffins (Paleo, Grain-Free)

Makes 1 dozen muffins

Easy Blender Blueberry Pancake Muffins (Paleo, Grain-Free)

Adapted from Cook's Illustrated

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

• 2 large eggs plus 1 egg white
• 2/3 cup water
• 1/4 cup ghee or coconut oil , melted and cooled
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 2 1/2 cups almond flour
• 1/2 cup arrowroot flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon Celtic sea salt
• 2 cups frozen or fresh blueberries
• Butter and maple syrup for serving

Instructions

1. Preheat the oven to 350ºF and adjust the rack to the middle position. Line a muffin pan with muffin liners , or oil each cup.
2. Please the eggs, egg white, water, ghee, maple syrup and vanilla in the blender and blend until frothy, about 30 seconds.
3. Place the almond flour, arrowroot, cream of tartar, baking soda, and sea salt in the blender and blend until smooth. Pour the batter into a mixing bowl and gently stir in the blueberries.
4. Divide the batter evenly among the muffin cups. Bake for 28-30 minutes until just turning golden brown on top.
5. I prefer to serve these muffins with a pat of butter. You can also pour a little maple syrup in a bowl and dunk the muffins into the syrup.