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
- In a large bowl, mix all dry ingredients together.
- In a medium sized bowl, beat eggs, milk, ghee, and vanilla together.
- Pour in the wet ingredients, mixing into the dry ingredients. Don’t over do it!
- Carefully stir in blueberries.
- Insert paper muffin cups into a muffin tin, and ladle the batter into large mounds.
- 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.