We’ve been getting really good blueberries in our csa box lately, and thanks to a berry add on, we can get lots of really good blueberries.

It’s taken a while, but we finally nailed the perfect blueberry muffin recipe. One that’s easy to make, not overly sweet, and tastes of blueberries.

My daughter may or may not have eaten the entire first dozen herself.

Ingredients:

1 1/2 cup ap flour

3/4 cup white sugar

1 1/2 tsp baking powder

healthy pinch of salt

3 eggs

1/2 cup coconut milk

1/2 tsp vanilla paste

1/2 cup avocado oil

2 cups fresh blueberries

Directions:

Preheat oven to 375.

Line a muffin tray with paper cups, silicon muffin molds, or coat with cooking spray.

In a large bowl, whisk together flour, sugar baking powder and salt until combined.

Create a well in the center. Add eggs, vanilla, oil, and coconut milk. Whisk to combine, and then to incorporate dry ingredients.

Gently fold in blueberries, as not to break them.

Using a cookie scoop, fill each muffin almost to the top with batter.

Bake in the middle rack of oven for 18 minutes.

Note: This recipe will make a dozen muffins and can be doubled for more.