I've been working on another muffin recipe, and I think I finally got it :-) These are super simple little guys, that would probably work with any fruit inside, but I've been making them with defrosted blueberries. Enjoy!
Easy Blueberry Muffins
Add to bowl:
4 eggs
2 tbsp ghee (which is casein-free), melted
2 tbsp extra virgin olive oil
(or 4 tbsp of either ghee or olive oil, but this is my favorite combo)
1/4 cup honey
Beat with mixer.
Add:
1/3 cup tapioca flour
1/3 cup coconut flour, sifted
1/2 tsp sea salt
1/2 tsp baking soda
Beat again.
Let it rest for about 5 minutes.
Add:
1.5 cups of defrosted blueberries
Fold blueberries into batter.
Fill unbleached muffin cups almost full.
Bake at 350 for about 24 minutes.
Makes about 9 muffins.
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4 comments:
These sound great! Love the use of tapioca flour; it's such a great starch. YUM! I bought frozen blackberries yesterday, I should try mixing up the berries.
Yum. You are just the cat's meow. These look great! What is your trick with the blueberries? Whenever I use frozen blueberries, they bleed into the batter and turn it purple!
Kelly, I so appreciate your diligence on making the best muffins for us all! :-) These look gorgeous so I know they are delicious, too. Love the ingredients, too (e.g., can you say honey, honey?)!
xo,
Shirley
Kelly, would coconut oil work instead of the ghee and olive oil?
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