Made with nutritious almond flour and free of refined sugar, these blueberry muffins will be a big hit at your house! We eat them for breakfast, usually with bacon or sausage or berry smoothies. They’re equally awesome as a snack or after-meal treat.
These blueberry muffins freeze well, too, so go ahead and make a double batch while you’re at it!
- Preheat oven to 300°.
- Line a muffin tin with 10 unbleached baking cups. (Or grease the tin.)
- Melt coconut oil in a small oven-proof bowl (in the oven, as it heats up).
- In a large bowl, whisk together almond flour, baking soda and salt.
- When coconut oil has melted, measure 3 TB into a small bowl.
- Stir in the honey, then whisk in the eggs and vanilla.
- Add wet ingredients to dry and mix well.
- Fold in the berries and distribute evenly among the muffin cups.
- Bake about 15-20 minutes, until muffins are slightly golden and a toothpick comes out clean. Tip: If you make a bunch and plan to reheat for future use, under-bake them slightly. They'll toast up just right when reheated the next day.
- Store in the fridge (or freezer).
Kathleen Henderson is the Yankee behind the Homestead, where she keeps up with Mr. Native Texan, three busy boys, a large dog, an assortment of chickens and an organic garden on three beautiful acres in Northern Virginia. Yankee Homestead is where she organizes her tips, tricks and resources for a healthy life. Favorite topics include real food recipes, gluten-free living, essential oils and home remedies, all things natural and nontoxic, plus mommy musings and homeschooling resources. Find out more on the About page