I am usually a man of few words, so all I will say is citrus and berry combinations go SO well together!
I think you will agree…
Makes: 12 muffins
Total Time: 25 minutes
- ½ cup coconut flour
- ¼ cup tapioca flour**
- ½ tsp. baking soda
- ½ tsp. salt
- 3 eggs
- 4 Tbsp. butter, room temperature (or 8 Tbsp. if you substitute coconut oil)
- 4 Tbsp. coconut oil, melted (or 8 Tbsp. if you substitute butter)
- ¼ cup honey
- ¾ cup coconut milk (or ¾ cup regular grass-fed milk)
- Juice from 1 orange
- Zest from 1 orange
- 1 cup blueberries*
Steps to crEATe:
1.) Heat oven to 350°. Add 12 muffin papers to compartments or grease 12 compartments with coconut oil/butter. Melt coconut oil for recipe.
2.) Combine all dry ingredients in large mixing bowl. Whisk and set aside.
3.) Whisk eggs in separate bowl. Set aside. Add all wet ingredients EXCEPT blueberries to dry ingredients. Combine and hand mix until all flour is dissolved.
4.) Fold in blueberries. Combine into batter.
5.) Divide batter evenly into muffin compartments, about 2 ½ Tbsp.
6.) Bake for 18-20 minutes until golden brown.
*Note: I added a few extra blueberries to the tops of the muffins after adding batter to the compartments.
**Note: You can sub equal parts potato starch or arrowroot powder.