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Recipe for Easy Blueberry Muffins

Very healthy recipe for Easy Blueberry Muffins. Not only are they incredibly delicious, soft and moist, but they are also super healthy too!

Ingredients

FOR THE BLUEBERRY MUFFIN TOPPING:

  • 1/2 cup pecans or walnuts, finely chopped
  • 1/4 cup coconut sugar
  • 1/2 teaspoon cinnamon

FOR THE BLUEBERRY MUFFINS:

Instructions

  1. Preheat oven to 400 degrees. Line 12 muffins cups with coconut oil. We use Xtrema’s non-toxic 100% ceramic muffin pans.
  2. In a small bowl, mix together the pecans, 1/4 cup of coconut sugar and 1/2 teaspoon of cinnamon. Set aside.
  3. In a large mixing bowl, whisk together the gluten free flour, baking soda, salt, and 1/2 teaspoon of cinnamon. Set aside.
  4. In a high speed blender add the coconut sugar, coconut oil, eggs, applesauce, vanilla extract, coconut cream and almond milk and combine until well blended. (You can also use a handmixer!) Pour the mixture into the large mixing bowl and stir until just combined. Gently fold in the frozen blueberries.
  5. Using a large 3 tablespoon scoop, add the batter into the prepared muffin pan. Sprinkle evenly with the pecan mixture. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes.

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Notes

Quick note about Coconut “Cream”: This is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk or coconut cream for 5 or 6 hours. Once the coconut is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for this recipe for easy Blueberry Muffins. You can reserve the liquid water for other smoothies.

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