Monday, March 19, 2012

Blueberry Muffins

Welcome to another week! Tim and I had the pleasure of hosting some people at our place for a St. Patty's Breakfast this weekend! I spent all night Friday getting the food ready, and I will be posting one recipe at a time for the next few days.

The first will be blueberry muffins. These were light and fluffy, the way a homemade muffin should be.
This is for a dozen, I doubled the batch

½ cup coconut flour, sifted
½ teaspoon sea salt
½ teaspoon baking soda
6 eggs
⅓ cup agave nectar
⅓ cup grapeseed oil
1 tablespoon vanilla extract
1 cup blueberries


  • In a small bowl, combine coconut flour, salt and baking soda
  • In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand blender
  • Mix dry ingredients into wet, blending with a hand mixer
  • Gently fold in blueberries
  • Place batter into a paper lined muffin pan
  • Bake at 350° for 20-25 minutes
  • Cool and serve



I will definitely be making these again, and experimenting with other berries...such as strawberry and raspberry! 

recipe adapted from Elenas Pantry

2 comments:

  1. These are so yummy!! Love the blueberry chunks!

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