Turmeric Blueberry Muffins
Author: Allie
Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
  • 1 cup Almond Flour
  • 1 cup gluten-free oat flour
  • ⅔ cup buckwheat flour
  • 2 tablespoons arrowroot
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons turmeric
  • ½ teaspoon cardamom
  • ⅓ cup coconut oil
  • ¼ cup coconut sugar
  • ⅔ cup Almond milk
  • 2 teaspoons apple cider vinegar
  • ⅓ cup Maple Syrup
  • 3 large eggs
  • 1 cup fresh or frozen blueberries
  1. Preheat Oven to 400 degrees. Line a muffin pan or grease with oil or butter.
  2. In a large bowl add the flours, arrowroot, baking powder, baking soda, turmeric, and cardamom.
  3. In a separate bowl combine the oil, sugar, almond milk, apple cider vinegar, maple syrup and eggs. Mix until well combined.
  4. Using a rubber spatula, Carefully add the wet ingredients to the dry until well combined. Fold in the blueberries.
  5. Divide the batter into the muffin tins. Bake in the preheated oven for 15-18 minutes. Allow to cool slightly before removing from the pan.
  6. Best served warm from the oven or reheated.
Recipe by Key Ingredients at http://keyingredients.me/2018/08/turmeric-blueberry-muffins