Paleo Blueberry Coconut Muffins

Hi peeps!  Today's recipe is essentially this recipe for people with food allergies.  Maybe it's just me, but the blueberry coconut combo hits the spot and is the perfect seasonal treat.  Here's why:

1.  Blueberry + Coconut =  Delish

I think most people pair more tropical fruits like pineapple or mango with coconut, but blueberry goes so well.  Blueberries are sweet and tart, while coconuts are crunchy and tropical, so together, there is some amazing textural and flavor contrast.

2.  So Seasonal!

Berry farms are popular during the summer because it's berry season.  Coconut is tropical and tropical is typically associated with summer.  Boom.

3.  Those Colors Though...

I guess this point is more for crafty people (I'm not one of them and anyone who knows me can vouch for that).  Blueberries are obviously blue and coconut is a bright white that becomes slightly brown in the oven.  So these muffins are studded with blue polka dots and finished off with a sprinkling of coconut which, post-oven, is white and brown. Brown + white + blue =  Summer color scheme perfection.

I got the original muffin recipe from here , but I tweaked it, so I'll put it up.  Happy weekend baking 😊!

Blueberry Coconut Muffins
·        3/4 cup almond flour
·        1/4 cup coconut flour
·        1/4 tsp. baking soda
·        1/4 tsp. salt
·        3 large eggs
·        1/3 cup coconut milk
·        1/4 cup honey
·        1 cup blueberries, fresh or frozen
·        Unsweetened shredded coconut, for topping

1.   Preheat the oven to 350 degrees F.
2.   Grease a muffin tin.
3.   Combine the almond flour, coconut flour, baking soda, and salt well.
4.   Add the eggs, milk, and honey to the flour mixture, mixing until well-blended.
5.   Let the batter sit for a few minutes for absorption by the flours.
6.   Fill the muffin liners almost all the way to the top with batter.
7.   Sprinkle the coconut on top as desired.
8.   Bake for about 24 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
9.   Store and cover for a few days at room temperature, keep in the fridge for a week, or seal well and freeze for three months.


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