Posted by & filed under Alternative Food Recipes.

Ms. Cave Woman Blueberry Muffins 2


The NYT revealed the Ritz-Carlton’s Blueberry Muffin recipe on the same day organic blueberries went on sale at Whole Foods. Whoa!  The only problem is that I have a severe gluten intolerance and need to stick to my trusted almond flour.  Would it work out?  Could I modify the ingredients to fit my family’s pseudo-paleo diet?  The answer is a resounding YES!  I’m curious to see if they can be made vegan – that might be my next adventure.

Here is the modern paleo version I created.  It turned out too good not to be shared…


The Ritz-Carlton’s Blueberry Muffins – Gone Gluten Free and (nearly) Paleo


Yield: 15 large muffins

Time: About 40 min



3 1/2 cups of almond flour

2 tablespoons baking powder

3/4 cup coconut sugar

pinch of salt

5 eggs, slightly beaten

1/2 cup unsweetened vanilla cashew milk

1 teaspoon vanilla extract

10 tablespoons of organic, grass-fed ghee

5 cups of organic fresh blueberries (frozen supposedly work too)



Pre-heat oven to 425

  1. In a large bowl, mix all dry ingredients together.
  2. In a medium sized bowl, beat eggs, milk, ghee, and vanilla together.
  3. Pour in the wet ingredients, mixing into the dry ingredients.  Don’t over do it!
  4. Carefully stir in blueberries.
  5. Insert paper muffin cups into a muffin tin, and ladle the batter into large mounds.
  6. Reduce heat to 400 degrees, place muffin tins in the middle of the oven.  Bake about 25 minutes until the muffins are golden brown.  Remove from tins and cool.