It’s #NationalBlueberryMuffinDay and yes, the photo you’re looking at above it not a muffin. Instead of muffins, I made a blueberry muffin cake! However, you could turn this recipe into muffins if you so pleased.
When I find out that it’s a food related national day that is healthy or that I can turn healthy, I obviously have to celebrate (#alwayseating). This recipe is paleo friendly, gluten-free, refined sugar-free, lower in carbs, higher in fat and protein, and DELICIOUS! It’s not too sweet and would probably be good warmed up with a little grass-fed butter if you’re feeling naughty.
Keep reading for the recipe!
– 1 cup buckwheat flour
– 1 1/2 cup almond flour
– 3/4 tsp baking soda
– 1/4 tsp fine ground sea salt
– 1/3 cup pure maple sugar ***
– 1 tbsp lemon zest
– 4 eggs, room temperature
– 1 tbsp lemon juice
– 1/3 cup pure maple syrup
– 2 tbsp pure vanilla extract
– 1/3 coconut oil, melted
– 3/4 cup fresh blueberries
– 1/2 cup slivered almonds (for topping: optional)
*** If you don’t have maple sugar, you can double to quantity of the pure liquid maple syrup, or substitute for another unrefined sweetener of choice. If you eliminate it entirely it will change the texture of the cake.
- In a small bowl, mix together your dry ingredients, excluding slivered almonds.
- In another larger bowl, mix together your wet ingredients until well combined.
- Add your dry ingredients to your wet ingredients and mix until well incorporated. Do not add the blueberries at this point.
- Cover the bowl of the batter with plastic wrap and let rest in the fridge for an hour.
- Once the hour is up, preheat your oven to 350°.
- Grease a square baking pan (we used an 11″ x 7″ pan) or a muffin tin.
- Gently fold your blueberries into the batter, being sure not to crush them and having them bleed into the batter.
- Pour your batter into your baking pan and spread out evenly. The batter is a bit sticky so you will need to work it to the edges. If making muffins, use an ice-cream scoop to evenly distribute the batter. The cake does not rise too much, so you may want to fill up your muffin cups.
- Top your batter with the slivered almond and press in gently.
- Bake your cake for 20-25 minutes or until it is golden brown and slightly pulling from the edges.
- Once cooked, let it cool in the pan for 5-minutes and carefully flip out onto a cooling rack.
- Cut a slice and enjoy!