Blueberry muffins, the most classic and most enjoyed variation on the muffin, are one of my long-time favorites. I used to love making them for an after school snack when I was in junior high and high school. You know the kind in the box that are loaded with all kinds of nasty non-pronounceable ingredients? Yeah, those are the ones.
Luckily, I’ve wised up to toxic ingredients and have found ways to recreate my favorite treats in a fresh and healthy new way. The below recipe was reworked based off of the blueberry muffin recipe from Elena’s Pantry, and they turned out to be fluffy and delicious. Perfect for both breakfast and snacks, these pretties are sure to make everyone in your household happy.
½ cup coconut flour
½ teaspoon sea salt
½ teaspoon baking soda
6 eggs, beaten until fluffy
15 drops liquid stevia (or to taste)
⅓ cup olive or coconut oil
1 tablespoon vanilla extract
1 cup fresh blueberries
In a small bowl, combine coconut flour, salt, and baking soda. In a large bowl, combine eggs, stevia, oil, and vanilla, and blend well with hand blender. Mix dry ingredients into wet, blending with hand blender. Gently fold in blueberries. Place batter into greased muffin tin, we like to use coconut oil for this step. Bake at 350° for 20-25 minutes. Makes 12 muffins