The Thing About Blueberries . . . is that they don’t grind their Harleys over the hot desert tarmac, or throw eight-course dinner parties at Monet’s garden in Giverny, or eat jellied eels from a stall in London. Because – let’s face it – blueberries are homebodies. Plump, delectable little delights that know all too well the simple pleasures of laughing till you snort at the kitchen table, sipping chai in your slippers and licking batter off a spoon. And when it comes to freshly-baked happiness, they want to be your muse and your morsel.
So, are you ready to be inspired? These little bursts of indigo-flavored joy are all wrapped up in moist, cakey goodness topped with crunchy, crumbly bits. And even though we are one of those families, I promise no one will ever suspect you didn’t use grains or refined sugar. Blueberry bliss, guaranteed.
- 2 cups almond flour, (divided)
- ½ cup coconut flour
- 6 eggs, (preferably pasture-raised)
- ½ cup honey
- ¾ teaspoon vanilla
- ½ teaspoon unrefined sea salt
- 1 cup blueberries
- 1 tablespoon butter
- coconut oil or butter , (to grease muffin pan)
- Preheat oven to 350 degrees Fahrenheit. Grease large 6-8 muffin cups with coconut oil or butter.
- Set aside 2 tablespoons of almond flour. In a mixing bowl or food processor combine remaining 2 cups almond flour, coconut flour, and salt.
- In a separate bowl whisk together eggs, honey and vanilla, then add to dry ingredients and blend thoroughly. Gently fold in blueberries, then pour batter into 6-8 large cups. Pat tops down into rounded heaps and use a brush to dab with with butter. Sprinkle with remaining almond flour for a pretty finish. Bake for 30-40 minutes. The top should be springy yet firm when they’re ready.