Wild for Blueberry Muffins

Happy September everyone! I actually love this time of year. Don’t get me wrong, I do miss summer but I love the abundance of local goods this time of year. Still getting the late summer crops but adding in the early fall goods. Simple things definitely make me happy and grateful.

I have been on a bit of a muffin kick lately. My mission is to find super healthy and low glycemic muffins, the will provide an amazing steady stream of energy.

These particular muffins have fibre rich coconut flour, are packed with protein rich eggs, and contain heart healthy olive oil as the fat. And the best part - NO REFINED SUGARS. Maple syrup, while still a form of sugar, contains a variety of minerals making it a far superior choice to white sugar. Wild blueberries are in season and jammed packed with antioxidants!

Enjoy these muffins for breakfast, or as a snack! I highly recommend them for the little ones in your life.

This recipe is slightly adapted from http://www.elanaspantry.com/blueberry-muffins/. Thank you Elana for your amazing recipes. I have loved each and every one that I have tried.


Blueberry Muffins

  • 1/2 cup of coconut flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 6 eggs
  • 1/3 cup maple syrup
  • 1/3 cup olive oil
  • 1 tbsp vanilla extract
  • 1 cup wild blueberries

1. Sift coconut flour, sea salt and baking soda.

2. In another bowl, whisk eggs, maple syrup, olive oil, vanilla together until well combined.

3. Add flour mixture to the wet ingredients.

4.Add the blueberries

5. Pour batter into muffin pan (either greased with coconut oil or lined with muffin cups)

6. Bake at 350 for 20 minutes. Cool and serve

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