Let me tell you, these muffins did not last long in my house.

Just yesterday I went blueberry picking with my mom and best friend, and when I came home I couldn’t resist not making something with the berries . So that is what I did with my Friday afternoon. I made these very simple, healthy and yummy blueberry muffins. They are such a great snack.

I am starting to incorporate more eggs back into my diet, and I feel like this is a great way to make the slow transition. These muffins are full of protein, good fats and fiber. I love to stick them into my toaster oven to get nice and warmed throughout and then put some butter on them. So good.

4 eggs

½ cup full fat coconut milk

6 tbsp raw honey

¼ cup fresh lemon juice

Zest of 1 small/med lemon

3 tbsp coconut oil, melted and cooled

1 tsp pure vanilla extract

⅔ cup coconut flour

¼ cup tapioca flour

1 tsp baking soda

⅛ tsp salt

¾ cup fresh blueberries

 

Preheat oven to 350 degrees Fahrenheit.

Line  muffin tins with cupcake liners and then spray non-stick oil into liners (I failed to do this and mine stuck pretty bad to the liners).

In a large bowl combine all wet ingredients using an electric hand mixer or stand mixer.

In a medium sized bowl combine all dry ingredients. Then slowly add dry ingredients to the wet ingredients just until incorporated (don’t over mix).

Finally, hand mix in the blueberries until thoroughly dispersed. Scoop batter into muffin tins and fill about 3/4 of the way, leaving room for them to rise. Bake for 20-25 minutes or until a toothpick comes out clean. Cool completely to store, or enjoy warm with butter. Yum.

Thank you for reading, if you try these out I’d love to hear how you liked them. xoxo

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Read my previous blog post: Beachin’ it 🌴 // Best Oahu Beaches