While I was grocery shopping last week I was blown away by the price of blueberries. My mind immediately started scanning through the possibilities like SCD Blueberry Muffins, Blueberry Jelly, Blueberry Pie. They were only 99 cents for a pint! I have paid up to $5 for blueberries in the past so when I find a deal like this, I stock up!
I was shopping with my mom who has probably never purchased blueberries in her life so she didn’t share my enthusiasm. She could tell I was thrilled and helped me load about 10 packages into the cart quickly, as if they were going to change the price before I was finished loading them.
If I ever did decide to go on a blueberry heist, she would be my partner in crime, she is down for anything.
When I got home the reality of 10 pints of blueberries set in and I knew I needed to get busy baking. So I began making my new favorite, SCD Blueberry Muffins.
These muffins are so moist and delicious nobody will believe they are Gluten Free & Sugar Free as well as great for the SCD Diet.
What you will need:
1 Pint of Blueberries
1/3 Cup of Honey
1 Teaspoon of Baking Soda
1 Teaspoon Vanilla Extract
1 Cup of Coconut Flour
(you may need to add more if they are too sticky)
Preheat oven to 350 degrees and grease a small 12 cup Muffin Pan with butter. You can use a larger muffin pan if you make double the recipe but these work perfectly as 12 muffin bites in a smaller pan.
Mix the eggs and baking soda. Add in the banana and mix well. Once it becomes like a custard consistency, add the honey, vanilla extract, and the blueberries. Add the coconut flour about a half cup at a time. The consistency should be thick enough to scoop into a muffin tin but still very wet. I strive for a non sticky mixture that will come out of the mixer clean.
Pour mixture into the muffin pan and bake in the oven for about 25-30 minutes. They take a little bit longer to make than most muffin recipes due to all of the wet ingredients. Once the muffins are done, they should have a browned edge and moist middle. I pop them in the refrigerator over night and eat them for breakfast the next day.
Did you try this recipe out? What did you think? Leave a comment below and let me know your thoughts!