I’m always looking for more breakfast ideas besides oatmeal and eggs as far as quick and easy. We have a few other muffin recipes and this one has been a hit!
Last year we went blueberry picking and then froze them and enjoyed blueberry muffins all winter long. This year we never made it out to do it, so we are super low on the blueberries. We had these a few weeks ago and used the last of what we had in the freezer. I’m sad we won’t have anymore until next summer. Maybe I’ll learn my lesson. I refuse to buy them fresh just to make muffins with or pancakes, etc. So we will be in serious withdraw at the end of the winter!
I will say that is one of the most enjoyable parts of spring and summer is all the fresh fruit in season and ready for picking! Here I am at the START of winter looking forward to spring! This doesn’t bode too well! I had better buckle down, finish with preserving apples so I at least have those and then enjoy what we have!
Here is our recipe! Enjoy!
- 2 cups almond flour
- 3 rounded tablespoons raw honey
- 1 rounded teaspoon baking powder
- 4 eggs
- 1/2 cup melted coconut oil
- 1/2 cup raw milk (can substitute with water, coconut milk, almond milk, soy milk, etc)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- Butter 12 large muffin pans or line with muffin tin liners.
- Preheat the oven to 350 degrees F.
- In a medium bowl, mix together the wet ingredients.
- In a larger bowl, mix together the dry ingredients (but not the berries).
- Add the wet ingredients to the dry ingredients and mix until just combined (do not beat).
- Finally, add the berries and briefly mix again.
- Divide the mixture between the 12 muffin pans and bake for 20-25 minutes until risen, golden brown and set in the middle.
- Leave in the pans on a cooling rack for 5 minutes, and then loosen carefully with a knife before turning out to cool completely.