Paleo Brown Butter, Rosemary, Honey, and Blueberry Muffins
These blueberry paleo muffins are one of my favorite breakfasts. They fill the kitchen with the smell of blueberries, almonds, orange, and rosemary.
Also, bonus, you can freeze them and pop one out anytime you need a quick breakfast or mid-morning snack! Reheat the frozen muffins in the oven or toaster oven. Put them in a cold oven, and set it to 300 degrees.
3 tbs butter
1 tsp fresh rosemary
Zest from one orange
200 grams fine almond flour (about 2 cups)
½ tsp baking soda
⅛ tsp fine sea salt
½ cup honey
Juice from the orange you zested
1 tsp vanilla extract
1 cup fresh blueberries
Preheat oven to 325 degrees and grease or line muffin tin.
Melt the butter in a small skillet over medium heat. Once melted, add the rosemary and allow the butter to brown. Watch it carefully so it doesn’t burn! Once browned, remove from the heat and add the orange zest.
Combine dry ingredients in large bowl. Combine wet ingredients, including the orange rosemary butter, in medium bowl. Stir wet ingredients into dry ingredients, then fold in blueberries.
Using a large scoop, fill muffin cups 3/4 full.
Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.