We were very successful last week at Blueberry picking at Silverman’s Farm, definitely check it out before Blueberry season ends. Peach and Raspberry picking is also going on now so it would be a good time for a trip to Silverman’s. With all the blueberries we have in the refrigerator and in the freezer we decided to make a few recipes! This Blueberry Muffin recipe is a special one since I use to sell them to local coffee shops. But now you can enjoy these easy Paleo Blueberry Muffins at home!
Paleo Blueberry Muffins
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
- Bake for 18 minutes and let cool before taking out!
Spinach Blueberry Salad
Ingredients
- 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
For the salad:
- 6 cups spinach
- 2 cups broccoli florets, bite sized
- 4 celery stalks, diced
- 1 cup fresh blueberries
- 3/4 cup toasted walnuts, chopped
Instructions
- 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.
- In a medium skillet over medium heat, add walnuts to skillet and toast, tossing or stirring frequently, until aromatic and the edges get crispy.
- 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.
