Can I be honest? I stole this recipe. It's true. I've been claiming it as my own for so long now. But Mo says it's okay - I can have it. 🙂 It was one of the first recipes he came up with out of his research and education through the Institute for Integrative Nutrition. When we first met - he showed me this recipe and I've never made another blueberry muffin since nor have I tried to find other recipes, etc.
Why mess with something that is literally perfect?
This is by far the easiest baking you will ever do. And I'd be willing to bet that if you have people in your household/that you're feeding that do not abide by "grain free" eating - they will hardly notice the lack of grain-based flour in these!
You can certainly substitute the blueberries with a different berry - blackberries or raspberries perhaps? I just suggest adding another 1/2 tbsp or so of honey if you do, as those berries are more tart than blueberries. And while we're at it I'll share my secret - the first 8 ingredients make up the base for all of my muffins. Yup. All of them. I just sub the blueberries with whatever sounds good - pumpkin, apples, peaches, mango, chocolate chips - you name it! I will then alter the spices a bit depending on what I'm using - for example, I'll add cinnamon and clove if I'm using pumpkin... I'll add 1 tsp coconut extract if I'm using mango... You get the idea!
So, make these! Have some fun! Have them for your kids as a clean eating after school snack or grab-and-go breakfast! They will love them!
Preheat oven to 350 degrees F.
In a small bowl, combine almond flour, coconut flour, salt and baking soda.
In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand blender
Mix dry ingredients into wet, blending with a hand mixer
Place blueberries in and top with lemon zest and juice. Gently fold into the batter.
Place batter into a paper lined 12-cup muffin pan.
Bake for 20-25 minutes.
Cool and serve or store in an airtight container on the counter for up to 2 days, in the fridge for up to 1 week or in the freezer for up to 3 months.
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Ingredients
Directions
Preheat oven to 350 degrees F.
In a small bowl, combine almond flour, coconut flour, salt and baking soda.
In a large bowl, combine eggs, honey, coconut oil and vanilla and blend well with a hand blender
Mix dry ingredients into wet, blending with a hand mixer
Place blueberries in and top with lemon zest and juice. Gently fold into the batter.
Place batter into a paper lined 12-cup muffin pan.
Bake for 20-25 minutes.
Cool and serve or store in an airtight container on the counter for up to 2 days, in the fridge for up to 1 week or in the freezer for up to 3 months.
