Almond Blueberry Muffins with a Blueberry Almond Sauce

I love blueberry muffins! I mean, I REALLY love blueberry muffins! 🙂 So I decided, “Why not make one of my most favorite things for Fiesta Friday over at The Novice Gardener?!” You should definitely check out her site, and all of the wonderful dishes people are making for this online party today! I love this fun idea that Angie came up with!

When I began eating low-glycemic, I thought for sure that I would never get to bite into such deliciousness again….I was so wrong! Coconut flour, and particularly almond flour, have become my friends…as you can see on my recipe page from all the different types of muffins I have been creating. 🙂

 This was my first attempt at making blueberry muffins…I didn’t start out knowing what I was going to do with them, but I did some experimenting and came up with a combination that I am so happy with! I honestly love these low-glycemic blueberry muffins even better than high sugar ones!

At first I thought I would make some sort of crumble to go on top, like you often see, but then I decided to do something entirely different and make a deliciously rich sauce to go over the top.

Yes, I have already taken a bite….in fact, I have eaten 2 muffins already! 🙂 I tasted the almond, the warm blueberries….so rich and moist and so delicious! I love the sauce…definitely the finishing touch!

Here is the sauce I made to drizzle over the muffins: pureed blueberries, honey, and almond extract….delicious!

Ready to go in the oven…

ALMOND BLUEBERRY MUFFINS WITH A BLUEBERRY ALMOND SAUCE

*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 12 muffins

Ingredients:

• 2 1/2 cups almond flour
• 1 tbsp coconut flour
• 1 tbsp pure almond extract + 1 tsp (for sauce)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 cups blueberries
• 1/2 cup honey + 1/3 cup honey (for sauce)
• 1/2 cup coconut milk
• 2 eggs

Directions:

• Preheat the oven to 325 degrees
• Measure out 1 cup of blueberries and puree them in a food processor.
• Put the pureed blueberries in a bowl and mix in 1 tsp almond extract, and 1/3 cup honey. Combine thoroughly. (Set aside: this will be your sauce for your muffins.)
• Combine the flours, baking soda, and salt in a large mixing bowl.
• In a smaller bowl, combine the eggs, honey, coconut milk, and almond extract.
• When both your dry and wet ingredients are mixed well, combine them together in the large bowl.
• Add in 1 cup of whole blueberries, being careful not to smash them.
• Grease a muffin tin and pour the batter into it.
• Using a spoon, generously drizzle the sauce over each muffin.
• Let cook for about 25 minutes. I usually only cook my muffins for 20, but these seemed to take a bit longer. You might want to start out with 20 and just keep checking them.
• When finished cooking, let them cool for about 10 minutes and then they are ready to eat!