In 13 hours, my hubby and I will be leaving for Redmond, Oregon to stay at the Eagle Crest Resort for our 4th anniversary which is on Thursday. Sometimes I can’t believe it’s only been four years- I guess Tim and I are old souls. We desperately need a break and this could not have come at a better time.
Yesterday I made some delicious Paleo blueberry muffins but I cannot remember where I saw the recipe!! Eek. So, I am openly admitting this is not my recipe, but some genius who knows coconut flour better than I do.
I also made some uh-may-zing goat cheese and spinach stuffed chicken thighs. They were soooo good Tim ate them straight out of the pan (ok, so I did too). I paired them with whipped creamy sweet potatoes….it was a feast of the carb fanatics for sure.
Did I mention that my Magic Bullet blew up when I was making my morning buttered coffee? Yup, butter, coffee and water all over my kitchen. So, I got a new one from Costco. It came with huge cups, multiple blades and a blender attachment. Kitchen geek heaven.
Heavenly Coconut Blueberry Muffins
1/2 cup coconut flour
4 tablespoons melted coconut oil (add in last)
4 tablespoons coconut milk
1/2 teaspoon apple cider vinegar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 packets truvia (or whatever sweetener you want)
1 teaspoon cinnamon
1/2 cup blueberries, fresh or frozen
Pre-heat oven to 400.
Add dry ingredients into a mixing bowl (I recommend a Kitchen Aid or electric beaters as coconut flour can be lumpy). Add in wet ingredients, saving coconut oil right before the blueberries so it doesn’t harden and get lumpy. Mix really really well. Spoon into muffin cups or tin and bake @ 400 for 17-20 minutes, or until tops of muffins brown slightly.
Serve with a pat of grass fed butter or coconut whipped cream (whip chilled full fat coconut milk with a little vanilla until it becomes like whipped cream!)
My just rolled out of bed for buttered coffee face :0)