Blueberry Muffin Tops

By Angeline D. Brauer, DrPH, MHS, RDN

This was an experiment for my husband’s birthday.  It turned out so well that I’ve continued making it as a healthy option for breakfast.  I used dried blueberries (no sugar added), but fresh blueberries can probably work as well.

Print Recipe
Prep Time Cook Time Total Time Servings
15 min 30 min 45 min 9 muffin tops

Wet Ingredients

Ingredients

6 dates soaked and blended in hot water
¼ cup almond milk
¼ cup oil
Juice from half a lemon

Dry Ingredients

Ingredients

1 cup almond flour
½ cup banana flour
¾ cup tapioca flour
2 tsp baking powder
1 tsp ground flaxseed
½ tsp salt
¼ tsp ground nutmeg
Dash of ground cloves
1 cup dried blueberries

Instructions

  1. Preheat the oven to 350 degrees.  Line a medium-sized baking tray with parchment paper.
  2. Soak the dates in just enough hot water to cover them (about ½ cup).  Once they are soft, blend in the soaking water to a paste consistency.
  3. Combine all the other wet ingredients in a small bowl and set aside.
  4. Mix together all the dry ingredients, except for the blueberries, in a large bowl.  Add in the wet ingredients and date paste, then stir to make a dough.  It will be fairly dry and firm.
  5. Gently fold in the blueberries being careful not to over mix.  Using an ice cream scoop, scoop out portions of the mix onto the baking tray.
  6. Bake for 20 minutes at 350 degrees, then increase the heat to 425 and bake for another 10 minutes.