August, it's Blueberry Muffin Time!

The blueberry and huckleberry bushes in the yard are overflowing with fruit. Somehow we've got a bunch of berries left that were not actually eaten while picking. I promised the boys blueberry muffins last week, so it was time to come up with a recipe that will make them happy and be good for them at the same time.  In keeping with grain-free treats, I used cassava flour for the majority of this recipe. The kids said these are the best ever.


Grain-Free Blueberry Muffins


1 ½ C cassava flour

½ C coconut flour

1 tsp baking soda

½ tsp baking powder

1 T maple sugar

½ tsp salt

3 eggs

2 tsp vanilla extract (alcohol-free)

1/2 C raw honey

4 T melted butter or coconut oil

½ C applesauce or mashed banana

1 C kefir, almond milk, coconut milk or whole milk

1 C blueberries


Preheat oven to 350°F. Grease a standard 12 muffin tin.

In large bowl, combine cassava flour, coconut flour, baking soda, baking powder, maple sugar and ½ tsp salt.

In a separate bowl, mix 3 eggs, 2 tsp vanilla, 1/2 C raw honey, 4T butter or oil, applesauce and kefir or milk. Add wet to dry ingredients and mix well. Once thoroughly mixed, gently fold in blueberries.

Divide batter equally in the 12 muffin tins. Bake 20-25 minutes, or until golden and a toothpick inserted in the center of muffin comes out clean.  Cool for 5 minutes, then use a knife around the edges of each muffin to loosen. Remove and transfer muffins to a wire rack to cool.