Whenever I bite into a big, juicy blueberry, it brings me back to late-summer trips down to the blueberry farm. We would drive down Farm-to-Market Road, where it would plunge down into the valley with Samish Bay sparkling off to the left, and majestic Mount Baker—tall and white—rising off to the right. The road would wind through Edison, a town so small you could hold your breath from one end to the other. Then we’d pass the Rhododendron Cafe, home to surprisingly sophisticated cuisine despite it’s humble appearance and remote location. Farmhouses would whizz by, with big friendly horses and brightly colored swing sets. Finally we would pull into the blueberry farm parking lot, gravel crunching cheerfully.
The air inside the shop was sweet from the rows of blueberry flats and freshly baked blueberry pies.
On the drive home I would run my hand over the tops of the blueberry flats, fingers grabbing onto the biggest ones, teeth turning blue.
These moist blueberry muffins are low carb, protein-filled, and delicately flavored. Enjoy one for an energizing power breakfast.
Quick Tip: If you are using frozen blueberries and don’t want the batter to get that greenish tint to it (ewww!), don’t worry, there’s a simple solution. Rinse the frozen berries in cold water several times until the runoff water becomes noticeably lighter in color. Next dry the rinsed berries with paper towels, and mix into your batter.
Preheat the oven to 350 ̊F. Line a 12-cup muffin tin with paper liners.
Combine the coconut flour, sea salt, and baking soda in a small bowl. Mix well.
Combine the eggs, coconut palm sugar, coconut oil, vanilla extract, and almond extract in a food processor. Blend until smooth. Add the dry ingredients to the food processor. Pulse until smooth. Use a large spoon to mix in the blueberries.
Fill each of the muffin cups with batter. Bake for 20–25 minutes, until golden and baked through. Enjoy!