Blueberry Muffins

Almond & Coconut Flour Blueberry Muffins

By Wendy Diddy

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• 2 cups almond flour (blanched if possible)
  
• ¼ cup coconut flour
• ½ tsp. quality sea salt
• ½ tsp. baking soda
• 1½ tsp. aluminum free baking powder or ½ tsp. baking soda
• ½ tsp. ground cardamom
• ½ tsp. ground cinnamon

• 2 large or 3 small organic or pastured eggs
• ¼ cup melted ghee or butter
• 1/3 cup local raw honey
• 1 ½ tsp. pure vanilla extract
• 1 ¼ cup organic or local blueberries
• Handful of pumpkin seeds

Preheat oven to 350 degrees and line a muffin pan with baking cups.

In a large bowl, whisk together the dry ingredients carefully breaking up any clumps.

In a medium sized bowl, whisk the wet ingredients together, and then slowly combine the dry into the wet ingredients, blending well. Fold in the blueberries.

Fill each muffin cup ¾ full and sprinkle a few pumpkin seeds on top. Bake 25-30 minutes, or until tops are nicely browned. 

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Facts

Who doesn't love blueberries?

The blueberry's fiber, potassium, folate, vitamin C, vitamin B6 and phytonutrient content, coupled with its lack of cholesterol, all support heart health. The fiber in blueberries helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease.

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