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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5 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?
What is a possible replacement for the stevia?
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