© 2017 Libbie Spielmann

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Blueberry Muffins, Moist & Fluffy

Servings: 24 Muffins

Prep Time: 1 Hour

Cook Time: 30 Minutes

 

This quiche has the simplest and healthiest of ingredients combined to make a medley of sweet, salty, smokey, and earthy flavors. The crust is made almost completely of sweet potato, and the filling consists only of eggs with nutrient dense orange yolks, veggies, fresh herbs, and a splattering of nitrite free bacon.

I warn you, you won't want to eat this quiche slowly, but I encourage you to do so - you appreciate the flavors more and you will feel full for a longer time, making the quiche last longer!

ingredients

  • 2 Tbsp lemon juice

  • 2-3 lemons, zested

  • 1 C non-dairy milk

  • heaping 3/4 C + 2 Tbsp granulated sugar (I used a mixture of xylitol and coconut sugar)

  • 2 C almond flour, sifted

  • 1 1/3 C tapioca starch/flour

  • 2/3 C coconut flour

  • 4 tsp baking powder

  • 1 tsp salt

  • 24 oz fresh or frozen blueberries

  • 1 C grassfed butter or palm shortening

  • 6 large eggs (room temperature)

  • 2 tsp pure vanilla extract

directions

  1. Preheat oven to 350 degrees .

  2. Line muffin tin to hold 24 muffins with muffin cups or coat with oil .

  3. Mix lemon juice into the milk, set aside .

  4. In a small bowl, mix lemon zest with the 2 tbsp sugar. Do this with your fingers. Set aside.

  5. In a medium mixing bowl, mix together the flours, baking powder, and salt.

  6. In the bowl of an electric mixer fitted with a paddle attchment, cream together the butter/shortening and remainder of the sugar on medium speed til fluffy, about 2-3 min.

  7. Turn mixer to low and add your eggs 1 at a time till fully incorporated, then add vanilla and mix again briefly.

  8. With mixer still on low, add 1/3 of the flour mixture, then 1/2 the lemon milk, then 1/2 of the remaining flour mixture, then the rest of the lemon milk, then the rest of the flour mixture. Mix until just combined (don't over mix).

  9. Remove bowl from mixer, and scrape the sides down with a large spatula. Gently fold in the blueberries (if frozen, rinse with water and drain before adding) and divide the batter between the 24 muffin cups.

  10. Top the batter with the lemon zest sugar mixture.

  11. Bake for 30-40 min or til muffins are cooked through (toothpick inserted should come out clean).

  12. Cool for 5 min before eating! Best eaten warm.