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Eggnog blueberry muffins

A grain-free, gluten-free Christmas breakfast idea (with eggnog!)

Surely I am not the only person to have a huge jug of boozy eggnog in their fridge? While I love to drink it, sometimes I need to use that bottle up in different ways. So, I came up with one way to use it, and the recipe came out super tasty.

These muffins are grain-free, gluten-free, super-easy and really do hold the flavor of this Christmas classic. Don’t worry, the alcohol burns off in the baking process, so the kids can enjoy these as well. The cassava flour offsets the grittiness of the almond flour, making them more like a traditional baked-good than a paleo one. It also soaks up some of the moisture so your muffins aren’t too dry and have the perfect amount of moistness. The baking soda and lemon juice combine to give them just the right amount of lift, but you still get that dense muffin texture we all love.

They only take about ten minutes to throw together and are easy enough that the kids can help (in my video below you’ll see those tiny Spiderman hands trying to crack the eggs and failing). You could sub out the blueberries for any other fruit, or even chocolate chips! This is a pretty versatile muffin recipe. You can even add cinnamon and nutmeg and use regular milk if you don’t have eggnog on hand.

How to serve

These are best served with a large pat of grass-fed butter and a hot cup of coffee, and would make an excellent Christmas morning breakfast treat. These were especially good with some bacon, and would pair well with mimosas if you like a holiday breakfast beverage. You can even freeze these to enjoy on New Year’s if they don’t quite get eaten. Enjoy!

Eggnog Blueberry Muffins

Grain-free, gluten-free eggnog blueberry muffins
Course Breakfast
Cuisine American
Keyword breakfast, eggnog, gluten free, grain-free, muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins

Ingredients

  • 2 cups almond flour
  • 2 tbsp cassava flour
  • 1/4 cup sugar I use a course sugar, which I think bakes better
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 3/4 cup eggnog I used Pennsylvania Dutch (alcoholic)
  • 3 tbsp butter melted
  • 1 cup blueberries frozen are ok
  • 2 tbsp sugar for dusting the tops before baking

Instructions

  • Add all dry ingredients to a bowl and mix well. Add wet ingredients, stir until just mixed. Fold in the blueberries. Grease a 12-hole muffin tin, and divide the batter into all 12 holes. Sprinkle the tops with the sugar. Bake at 350 for 20 minutes, or until a knife comes out clean.

For more muffin recipes, click here or here.

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Shop my LTK shop @Modern_Hippie_Kitchen for these fun fall baking essentials!

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SIGN UP TO RECEIVE THE EXCLUSIVE SHOPPING DEALS ON MY LTK.IT, MORE RECIPES, AND COOKING TIPS, TRICKS AND HOW-TO'S!

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