These yummy Blueberry Honey Almond Semolina muffins have a scone-like texture – they are delicious warm from the oven with butter and honey, or some peanutbutter!
Annie’s Blueberry Honey Almond Semolina Muffins
(Note: cornmeal can be substituted for the semolina to make these gluten free, and non-dairy milk can be substituted for the milk, to make them dairy-free as well!)
1 egg
1/4 cup vegetable oil
1/4 cup honey
1 1/4 cups milk
1/2 cup almond meal
1/2 cup coconut flour
1/2 teaspoon salt (optional)
2 teaspoon baking powder
1 cup semolina
1/2 to 2/3 cups blueberries (depending on how many you want in your muffins)
Whisk egg, oil, honey and milk together.
Stir in the almond meal, coconut flour, then the salt and baking powder, and lastly the semolina, and then the blueberries.
Bake at 400 degrees for about 15 minutes, or until golden brown on the edges.
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