Grain-Free Blueberry Mini-Muffins

You ask, I deliver.

Yesterday, I posted a photo of some delicious and adorable little blueberry mini muffins on Facebook and Instagram, and turns out, some people wanted to know how I did it. Grain-free? Gluten-free? Nut-free? Delicious? Toddler-approved and not totally laden with sugar and chemicals? BUT HOW?

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Here’s how, kids. Knock yourselves out.

Grain-Free Blueberry Mini-Muffins 

3 organic eggs

3 Tbsp coconut oil (or butter… or Nutiva shortening, which is what I used)

2 Tbsp honey (or other natural sweetener like organic grade B maple syrup)

1/8 tsp almond extract (OR your favorite essential oils! I’ve made these with Lemon and they are amazing! Orange would also be bomb.)

1/4 tsp sea salt

1/8 tsp baking soda

1/4 cup coconut flour

Approximately 1/3 cup fresh or frozen blueberries

Preheat oven to 400. Lightly grease a mini muffin tin with butter or Trader Joe’s (or other) coconut oil cooking spray. OR you can use liners, up to you. If you’re using big organic blueberries, place a single berry in the bottom of each muffin cup (wild blueberries are smaller so use a few).

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Melt the coconut oil/butter/shortening and mix in the honey, almond extract, and sea salt. Add the eggs, coconut flour, and baking soda and blend in a small blender or with a hand mixer until very smooth. Work quickly because the oil will start to firm up again once it hits the cold eggs (which is fine, don’t panic! Just don’t let it sit there forever). Spoon batter evenly between the muffin cups (over the berries) and top each with a few more berries*.

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Bake for 8-10 minutes or until muffins are set and enjoy warm with a big pat of butter!!

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*If you’re using wild blueberries, they tend to be much smaller so you can get away with sprinkling them on top to your heart’s content. In the batch pictured, I used organic berries which were ginormous, and made the mistake of topping my muffins off with three as opposed to two… what can I say, I got excited?! Anyway, I had to keep increasing my bake-time because the berries kept the centers of my muffins from cooking through. Not a big deal, I just had to watch them a little more closely, and the edges got a little brown. Lucky for me, I’m not a muffin-snob (at least not when it comes to these babies!). 

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These little cuties are not too sweet, but just sweet enough, and are perfect alongside your morning coffee. Be careful around the kiddos, though… I honestly have to make sure Lennon is not in the same room when I eat one, otherwise she whines and begs until I share. The good news is, I don’t have to feel bad about dropping everything to have a kitchen floor picnic with her because these muffins are squeaky clean. Phew!





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