The last two weeks have been full. We’ve had family in town, finals, graduation, finishing up (which seems eteeeernal!) our house renovation etc etc and we’ve lived almost fully on pre prepped meals.
Having a freezer full of these muffins saved me for Jared’s breakfasts as he could just grab and go without either of us thinking or planning. I think they will now be a staple. I love fresh food but I also love things that keep us eating and running when time is a little more scarce! These are based on the Lemon Poppyseed muffin recipe but just use blueberries instead.
1/2 cup local raw honey
1/2 cup freshly made/gently melted coconut butter or 1/3 cup coconut oil.
4 eggs at room temperature
1 tsp vanilla
3 cups almond/cashew meal
2 tbsp coconut flour
2 tbsp arrowroot (or an extra 1/2tbsp of coconut flour)
6oz blueberries (one small punnet)
3tsp baking powder
Pinch salt
Makes 10 mid sized muffins
Preheat the oven to 350F and line a muffin tin. I like to use squares of good quality, cleaner, parchment paper (or for business baking I use these prefab cups) rather than cupcake cases for muffins just for the fun rustic look. If I use regular muffin cases I like these ones for being unbleached, chlorine free and recycled!
Mix the honey and coconut butter until well combined then one by one beat in the eggs. Add in the vanilla beating again.
In a separate bowl mix together all of the dry ingredients and then fold into the wet mixture with a spoon until combined, the finally stir in the blueberries.
Spoon the muffin mixture into lined muffin tins and bake for 25-30 mins or until the tops are browning and they are springy to the touch.
