Paleo Blueberry Muffins

As promised, Cody and I made blueberry muffins the day after our date to the blueberry farm! We could not wait to put the sweet, little fruits to good use!

We decided to make Paleo Blueberry Muffins (gluten free, refined sugar free, nut free, and dairy free)!

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They turned out wonderfully. They were so delicious and moist. Mouthwatering goodness.

I mean what can beat a sweet and warm blueberry muffin made with blueberries you’ve picked straight from the farm? Honestly, I can’t think of anything. If you ask me if I want blueberry muffins, the answer is always yes if they are these muffins. They are irresistible (ask Cody, he ate five and would have eaten more had I not scolded him for eating so many before everyone had their share).

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Here’s the recipe:

  1. 6 pasture-raised eggs
  2. 1/2 cup of coconut oil, butter, or ghee, it’s up to you! Yay for options!
  3. pinch of salt
  4. 1/4 teaspoon of baking soda
  5. 1/2 cup of raw, local honey
  6. 1/2 teaspoon of cinnamon
  7. 2 teaspoons of vanilla extract
  8. 1/2 cup of coconut flour
  9. 1-1/2 cup of fresh or frozen blueberries (I’ve done both, and they both turn out perfectly!)

Instructions:

  1. Preheat the oven to 350 F.
  2. Crack the eggs into your mixing bowl, then whisk them up.
  3. Add everything else, except for the blueberries, into the mixing bowl with the eggs.
  4. Mix everything together until well combined. Make sure you get in there with a spatula to scrape off the sides and the bottom of the bowl to make sure all of the coconut flour is incorporated.
  5. Add your blueberries to your batter and fold them in. Be gentle, but get them well incorporated. If you are using frozen blueberries, don’t be frightened when your batter starts to turn kind of a blueish-green and thickens up a little bit. It’s okay, I was frightened too, but they turned out wonderful. A little discoloration will be okay.
  6. Grease, or line, your muffin tin. Use 1/4 cup measure to scoop your batter into the muffin tin. Then pop them in the oven for an excruciatingly long 20-25 minutes (or until a toothpick comes out clean and they are golden brown). The wait is miserable because you can smell their deliciousness all through the house. There is no escaping their glorious smell.
  7. Look in the oven to check on them at your own risk. It will only make you want them more.
  8. Devour. The most crucial step. (Remember to chew, then swallow. Inhaling the muffins, despite your excitement, is not safe.)

*Makes 12

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What beauty.

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What a heavenly muffin. Nothing you should feel bad about here when eating these little treats. Simply pure, good-for-you ingredients in muffin form. My favorite form.

Make them for your parents. Make them for your boyfriend/girlfriend. Make them for your friends. Hey, or just make them all for yourself. No judgement, I would. You’ll get 12 delicious muffins all to yourself…Sounds like the best option to me.

This was the perfect way to put a portion of the over three pounds of blueberries we picked to use.

Go pick/get some blueberries, support your local farmers, and make some muffins!

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