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.
This is one of those wondrous spur of the moment concoctions that had no prior thought put into it at all, but serendipity arranged matters and there’s no arguing with serendipity.
Baby bear and I were grocery shopping yesterday when I saw a mango of such superlative ripeness that I could not possibly leave it behind. So we left the shop with everything on the shopping list plus the perfect mango.
Half of the mango was devoured in a salad with fresh blueberries tossed with a squeeze of fresh lime juice and shards of chocolate protein balls – divine. But with half the mango left and temperatures still regularly raising a wee shine on the forehead trusty Mr Snowy the ice cream maker was begging to be put to good use and so this morning Baby Bear and I made ice cream!
1 Can coconut cream
1 ¼ C fresh diced mango
½ C blueberries
1 teaspoon fresh lime juice
1 dessert spoon of maple syrup
Place all ingredients into a blender or food processor fitted with an ‘S’ blade (I used my beloved stick blender) and puree until smooth. Pour into your ice cream maker and churn as per manufacturer’s instructions. If you don’t have an ice cream maker I would pour into a freezer proof container and let freeze almost all the way through before taking out and blitzing in the food processor or blender again and then re-freezing. Do that around 3 times and it should create a reasonably aerated mixture.