For the last few years I have had a Paleo Muffin Company, called BJ’s Bites and sell to a few local coffee shops and for the first time I am giving away the famous Blueberry Muffin Recipe! You’ll thank me! There was a time I thought I could take this muffin biz to the next level, but I didn’t try too hard 🙁 so check out the website, but don’t place an order haha. These are great to add to any school lunch or breakfast. They are also Paleo so you don’t feel too bad!
Blueberry Muffin Recipe
Ingredients
2 1/2 cups almond flour
1 Tablespoon Coconut Flour
1/4 Teaspoon of Salt
1/2 Teaspoon of Baking Soda
1 Tablespoon of Vanilla
1/4 Cup of melted Coconut Oil
2 Eggs
1 Cup Frozen Blueberries
2-3 Tablespoons of Cinnamon
Instructions
Preheat the oven to 350
Put all the ingredients in (hold blueberries to the side) and mix till nice and thick, I use a Kitchen Aid Mixer
Then add the frozen blueberries in and stir.
Place in Cupcake/Muffin pan, should be pretty high up
Spinach Blueberry Salad
- 3/4 cup fresh blueberries
- 1/3 cup olive oil
- 2 tbsp water
- 1 tbsp balsamic vinegar
- 2 tsp dijon mustard
- 2 tsp apple cider vinegar
- 1/4 tsp sea salt
- 1/4 tsp ground pepper
- 6 cups spinach
- 2 cups broccoli florets, bite sized
- 4 celery stalks, diced
- 1 cup fresh blueberries
- 3/4 cup toasted walnuts, chopped
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To make the dressing, add all of the dressing ingredients to a food processor or high-powered blender and process well. Set aside while you toast walnuts and make the salad.
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In a medium skillet over medium heat, add walnuts to skillet and toast, tossing or stirring frequently, until aromatic and the edges get crispy.
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Add all of the salad ingredients to a bowl, pour in the dressing and toss to mix. Serve as a side or you could add some cooked chicken, burger patty, or turkey/chicken meatballs to add some protein.
Enjoy! And get those Blueberries locally grown!