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