Back to School Blueberry Muffins

The boys love when I bake, and so I wanted to make them a special treat last week to celebrate the new school year. C voted for blueberry muffins and so I whipped up a batch on Tuesday for snack after pick up, and they were beyond delicious. Sweet, moist cake studded with fresh blueberries, who doesn’t love that? And guess what dear readers, these muffins are as healthy as they are delicious – a baking miracle!

We have really cleaned up our diet since my food allergy diagnosis earlier this year, and it’s inspired me to look at all food in a new way, especially baking. Enter the shining star ingredients in this recipe – almond flour, honey, and coconut oil – three of my new best friends who have changed my life and my health. This recipe is inspired by a muffin recipe from a friend of mine, and I just changed a few things and also made it vegan since I’m allergic to eggs. You could definitely use eggs though if your diet permits, and see the replacement details below. I hope you bake and love these back to school blueberry muffins as much as we do!

Back to School Blueberry Muffins 

Ingredients 

2 cups of almond flour

1/4 tsp baking soda

Generous pinch of Himalayan pink salt

4 tbsp honey 

4 tbsp melted coconut oil 

1 tsp vanilla extract 

1 cup of coconut yogurt (I use the Coyo plain)

1 flax egg (1 tbsp of ground flaxseeds mixed with 4 tbsp cold water. Let the mixture sit for 5 minutes the fridge before adding it to the other ingredients. You could also use 2 eggs as a replacement if you’d prefer the recipe to not be vegan)

3/4 cup of fresh blueberries

 

Directions

Preheat the oven to 350 degrees and line a cupcake pan with parchment paper liners. In a small bowl, mix together the almond flour, baking soda and salt. Next, in a separate medium sized bowl, combine the honey, melted coconut oil, vanilla extract, coconut yogurt and flax egg (or real eggs if you choose). Next, add the dry ingredients to the wet and mix until completely incorporated. Gently fold in the blueberries, and pour the batter into the muffin liners.

Bake for 35-40 minutes if using flax eggs, or 25-30 minutes if using real eggs, or until the tops are golden brown. Let them cool for 10-15 minutes, and enjoy!

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