I have many fond memories of eating blueberry muffins growing up — from library bake sales to farmers market, they were always the treat that I picked. Since going predominately grain-free, I have found a way to make all of my favorite foods including blueberry muffins! There really isn’t any recipe that you can’t find a way to modify. The biggest tip I can share is too just get in the kitchen and experiment! I made up this recipe after looking at a few different recipes that I didn’t really like. Once you learn the basic principles of what goes into making this batter, the sky’s the limit! You can add in any flavors that you want (just remember that your add-ins can affect the sugar content!) I made these into muffin tops because that’s my favorite but you can also bake in a muffin tin (they just won’t rise as much as traditional muffins) This could also be called a breakfast cookie because they are the perfect shape and so delicious the next morning with your collagen coffee! I really dislike when recipe posts have pages and pages of storytelling text — I don’t want to scroll, just give me the recipe! So let’s do this!

BLUEBERRY MUFFIN TOPS

Ingredients:

1/2 c almond flour

2 tbsp coconut flour

1 tsp vanilla extract

2 tbsp butter (melted)

2 eggs

1/4 c Swerve or Stevia (or sweetener of your choice)

1/4 c water

1 tsp baking powder

Dash of salt

Dash of cinnamon

Handful (or more!) blueberries

Optional: 1 scoop collagen powder (for 10g extra added protein!)

Topping: Hemp seeds (you can also try with Lily’s chocolate chips!)

Directions:

Preheat oven to 375*

Mix everything except the blueberries together until well-incorporated. It will be a thick batter. Add in blueberries

Scoop onto a silicon baking sheet (v important!) Mine made about 6 large muffin tops

Bake for 20 minutes or until golden brown. Top with hemp seeds. Store them in the fridge for a few days (if they last that long!)