Cooking and Serving: 42 minutes | 12 muffins
Ingredients
1 ½ cups (8.25 ounces) fresh blueberries, divided | ¾ cup (160 g) smooth applesauce, at room temperature | 4 tablespoons (84 g) honey
Description
Prep Time: 20 minutes | Cook Time: 22 minutes | Total Time: 42 minutes | Servings: 12 muffins
Ingredients
1 ½ cups (8.25 ounces) fresh blueberries, divided
¾ cup (160 g) smooth applesauce, at room temperature
4 tablespoons (84 g) honey
4 tablespoons (56 g) virgin coconut oil, melted and cooled
4 (200 g (weighed out of shell)) eggs, at room temperature, beaten
1 teaspoon pure vanilla extract
½ cup (64 g) coconut flour
¾ teaspoon baking soda
½ teaspoon kosher salt
Instructions
Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin, and.
In a small, heavy-bottom saucepan, place 1 cup (5.5 ounces) blueberries,.
applesauce, and the 4 tablespoons of honey.
Cook, stirring frequently, over medium-high heat. First, the mixture will.
Continue to cook until the berries have all burst and the mixture has.
thickened (about 5 minutes total, less if using applesauce).
Remove the saucepan from the heat and set aside to cool briefly.
In a food processor fitted with the steel blade (or a blender), place the.
coconut oil, eggs and vanilla, and pulse to combine.
Add the cooked blueberries, applesauce and honey, and pulse again to combine.
Add the coconut flour, baking soda and salt, and pulse until well-combined.
The mixture will be thick and soft, like batter.
Divide the batter evenly among the prepared muffin cups, and smooth the tops.
Divide the remaining 1/2 cup whole blueberries among the cups, placing them.
Place the muffin tin in the center of the preheated oven and bake until the.
Remove from the oven and allow to cool for at least 5 minutes in the tin.
before transferring to a wire rack to cool.