Grain + Sugar Free Blueberry Muffins

Who doesn’t love waking up to the smell of fresh blueberry muffins?

When I was a kid my mom used to always bake blueberry muffins on Sunday mornings. Her’s were from a box but still tasted delicious. I’ve recreated those to be even better! I’m clearly a sucker for baked goods and nostalgia. Luckily these are super clean, sugar + dairy + and grain free...and can be adapted for vegans!

Life lesson with food: if you know your food you’ll always be able to nourish yourself without causing dis-ease to the body. It’s important to have fun experimenting and learning what your body loves.


Blueberry Muffins:

1/3 cup organic blueberries

2 large eggs or flax eggs

2 tbsp unsweetened almond milk

1 tsp vanilla extract

1/2 cup lakanto sweetener Golden sweetener

1/4 cup bulletproof Brain octaine oil

1 cup superfine almond flour

1 tsp baking powder

How to:

Preheat the oven to 350 F. Mix all of the wet ingredients together in a medium sized bowl. Add in the dry ingredients and combine well until you make a smooth batter. Add the washed/dryed blueberries. Scoop 2 tbsp of batter into each muffin tin. Bake for 20-25 minutes, check the center with a toothpick to make sure it comes out clean. Top with lots of grass fed ghee, coconut yogurt, or fresh jam!

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