LES resident and locavore chef Carlin Greenstein is contributing a weekly seasonal recipe based on fresh food you can find at local markets or in your CSA. This week, she shares her recipe for almond hazelnut blueberry muffins made with farmers’ market ingredients:
End of summer. East Coast. Many things come to mind. One of them: blueberries. A friend of a friend delivered a stunning 2 lb. box of organic wild blueberries from Intervale Blueberry Farm in Maine to my door this week with strict directions: “Eat them soon!” We did.
These gorgeous tiny bursts of flavor were delicious enough to simply eat by the handful. But I had to play with them a bit. I had been craving a healthy blueberry muffin and decided to riff on tradition by using two nut flours and an unrefined sweetener in my recipe. Crisp on the outside and moist on the inside – my entire apartment smelled of the little treats. Even a neighbor knocked on the door asking for one. I am thinking that I need to get another box of blueberries immediately.
Almond Hazelnut Blueberry Muffins
Yield: 24 mini or 14 regular sized muffins
2 cups of almond flour
1 cup hazelnut flour
½ t baking soda
¼ t salt
1 teaspoon cinnamon
3/4 teaspoon cardamon
½ teaspoon vanilla
1/2 cup agave nectar
3 eggs
1 ½ cup blueberries (wild if available)
Preheat the oven to 325 degrees. Line a muffin tin with baking cups.
Combine the hazelnut flour, almond flour, baking soda, salt, cinnamon and cardamon in a bowl. In another bowl, whisk the vanilla, agave, and eggs. Add the dry ingredients to the wet and mix well. Stir in the blueberries.
Evenly fill each baking cup with the batter and bake for 20 minutes.
Carlin Greenstein has been creating healthy, seasonally inspired menus as
a private chef for 14 years. After receiving her masters degree from New York
University in Food Studies and Nutrition, Greenstein completed her certification
in Holistic Health and Wellness. She runs a small business, “Chew on This,”
promoting local and seasonal eating.
