Blueberry muffins are such a ubiquitous comestible that I feel like my cooking repertoire is incomplete without having a go to paleo version for those times when only a blueberry muffin will do. You know the ones.
We’re very fortunate to be in the midst of blueberry season here and what better time to experiment with blueberry muffin recipes than when you can get punnets and punnets of them nice and cheap!
½ Cup blueberries
2 Tbsps melted coconut oil
½ Cup coconut milk
1/3 Cup + 2 Tbsps coconut flour
2 Tbsps of maple syrup or coconut sugar
½ tsp vanilla extract
1/8 tsp baking soda
Preheat your oven to 180 C.
Add all your dry ingredients to a large bowl. Whisk together your wet ingredients in a separate bowl then pour into the bowl with the dry ingredients fold loosely together, then drop in the blueberries and gently mix together to distribute. Line your muffin tray with patty cases and scoop your muffin mixture into each one. Bake for 30 – 35 mins until they’re golden and a skewer inserted in the middle comes out clean.
Store in the fridge if not using straight away.