Today’s blog post is about one of those recipes that I’ve been thinking about for so long that I couldn’t even believe it would actually come out. The story behind these AIP Lemon Blueberry Muffins is not an easy one… but don’t the best results always sprung from some kind of difficulties?
You can make tons of crunchy biscotti and cookies while following the Autoimmune Protocol (AIP)… or even delicious galettes, but the one texture that you really miss (and crave) all the time is the fluffy, spongy one of muffins and cakes.
I tried to achieve that consistency so many times, but when you can’t use eggs, gluten is off limits, and not even chia eggs are a possibility… well, the number of failures in the kitchen is pretty high.
So one day, when the combination of real muffin craving and kitchen determination was at its peak, I put together ALL of the tricks I know for getting batters to rise and I created recipe for these AIP Lemon Blueberry Muffins.
Here’s the 5 Steps to a Miracle AIP Batter:
- I added apple cider vinegar, that reacts with the baking soda and helps it work its magic.
- I made sure all of my ingredients were at room temperature and I warmed up my fridge-cold apple cider vinegar and coconut water so they didn’t scare the poor baking soda.
- I threw in some collagen (that beside its gut healing properties can also work as a binder).
- I added a pinch of salt in the batter (which I usually avoid).
- I worked with gelatin (that also adds some healing amino acids like glycine and proline) and hot coconut milk to create some sort of an egg replacer that could make the batter fluffy.
As you can see from the photos, the outcome was quite pleasant!
After I sat in front of the oven for 20 minutes straight, watching the batter slowly peaking out of the muffin mold from across the oven window, I couldn’t wait to try this AIP batter miracle!
And yes, as I got a chance to dug my teeth into my AIP Lemon Blueberry Muffins, I couldn’t believe I was eating an AIP treat!
AIP Lemon Blueberry Muffins (GF, DF, Paleo, NF)
For the Muffins:
- 100 gr Coconut Milk, hot
- 6 gr Gelatin
- 80 gr Arrowroot Flour
- 20 gr Tigernut Flour
- 20 gr Coconut Flour
- 5 gr Powdered Collagen
- 15 gr Date or Coconut Sugar
- ¼ tsp Salt
- Zest of ½ organic Lemon
- 30 gr chopped dried Apricots (about 5)
- ¾ tbsp Baking Soda
- 10 gr Apple Cider Vinegar, warm
- 30 gr Coconut Water, warm
- 1 tbsp Vanilla Extract
- 10 gr Maple Syrup
For the Frosting:
- 70 gr Coconut Milk
- 35 gr Blueberries
- 55 gr Coconut Water
- 8 gr Maple Syrup
- 5 gr Lemon Juice
- (for later) 5 gr Gelatin
- (for later) 60 gr Coconut Milk
- (for later) 20 gr Coconut Water
- 1 tbsp Acai Berry Powder
- Berries of your choice
- Preheat the oven to 360 F.
- Before you start making the muffins, heat up the coconut milk, transfer it in a bowl and sift in the gelatine mixing well until completely dissolved in the liquid. Store the mixture in the freezer so it starts thickening.
- Mix all the dry ingredients in a bow and make sure the mixture is even.
- Combine the apple cider vinegar with the coconut water and warm them up before you add them in the bowl with the dry ingredients. It should make a foamy reaction once it meets the baking soda.
- Add in the vanilla extract and maple syrup and mix well.
- Lastly, take the coconut milk out of the freezer, mix it well until smooth (the gelatine should have started its thickening effect by now) and incorporate this to the batter.
- Scoop the batter in a silicon muffin mold and bake for 20 minutes.
- In the meantime, prepare the frosting by blending all of the ingredients (except the ones “for later”) in a high speed blender until completely smooth.
- Warm up this mixture, transfer it in a bowl and mix in the powdered gelatin until dissolved. Refrigerate for at least 3 hours. I like to leave it overnight.
- Once the frosting mixture jellified, break it down with a fork and add in the remaining liquid ingredients.
- Using a hand mixer, your frosting will become completely creamy. Transfer it in a Ziplock bag to which you cut a tiny hole in the bottom corner and decorate the top of your AIP Lemon Blueberry Muffins with the blueberry frosting.
- Sift some acai berry powder on top, decorate with a few berries and enjoy!
I am so excited for you guys to try the recipe for these AIP Lemon Blueberry Muffins! And if you are missing that awesome fluffy texture as bad as I was, make sure to follow the procedure very thoroughly so that you can ensure a rewarding result.
I can’t wait to hear your feedback and if you know somebody who could love an AIP muffin right now, make sure you share this post with them!
Hola , me encanta tus recetas pero nunca encuentro los procedimientos sólo los ingredientes. Puede ser que se encuentren en el libro ? Un abrazo .
Hey Lucia, thanks so much for the feedback! Please, click on the procedure tab right next to the ingredient tab so you can read the instructions.
Perdón , ya encontré los procedimientos. Me gustan tus recetas. Gracisa por hacernos la vida AIP más sabrosa.
Of course, tank you for following along and best of luck on your healing journey!
By chance, is there any easy way to convert the grams to cups? 🙂
Sure Donna, check out this article I wrote about the subject: https://www.littlebitesofbeauty.com/why-i-prefer-to-measure-in-grams/
HI Ambra, I was skeptical about this recipe as i’ve tried so many AIP muffin recipes that turn out like soggy little pucks. However these were great, the closest thing I’ve had to a ‘real’ muffin in a long time. Thank you 🙂
Bailey, thanks so much for the amazing feedback!! I created this recipe when I was on the elimination phase myself… so the pain was real!! 😉 So glad to hear they came out well!!
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