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Blueberry Muffin Recipe

by Coach Debbie


Ahhh, muffins.  The forbidden carb in the nutrition world, right?  WRONG.  All we need to do is make some tweaks and we can enjoy some blueberry muffins today!



TIP: increase recipe amounts for leftovers



1 ½ c gluten-free almond flour

½ c swerve / stevia

2 tsp baking powder

1/3 c coconut oil, melted

1 egg

1/3 c non-dairy milk

1 c fresh blueberries

1/3 c swerve / stevia

1/3 c almond flour

¼ c ghee/ Earth balanced

1 ½ tsp ground cinnamon



1.       Preheat oven to 400 degrees.  Grease muffin cups or line with muffin liners.

2.      Combine 1 ½ cups flour; ½ cup swerve/stevia, and baking powder.  Place coconut oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.  Mix this with flour mixture.  Fold in blueberries.  Fill muffin cups to top and sprinkle with crumb topping mixture.

3.      To make crumb topping:  mix together 1/3 cup swerve / stevia, 1/3 cup flour, ¼ cup ghee/Earth Balance and 1 ½ teaspoons cinnamon.  Mix with fork, and sprinkle over muffins before baking.

4.      Bake 20-25 minutes, or until done.