Wild Blueberry Muffins
Prep time
Cook time
Total time
These are a decadent treat best enjoyed in moderation. Serve them warm with grass-fed butter.
Serves: 12
  • ½ cup coconut flour
  • ½ cup blanched almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch sea salt
  • 1 cup cashew butter
  • 3 large eggs
  • ⅓ cup raw honey
  • 4 tablespoons grass-fed butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (or frozen, thawed and drained)
  • coconut milk or heavy cream, if needed (optional)
  1. Preheat oven to 350°F. Line a standard muffin tin with paper liners.
  2. In a medium bowl, sift together coconut flour, almond flour, baking soda, baking powder, and salt.
  3. In a mixing bowl with whisk attachment, beat together cashew butter, eggs, honey, melted butter, and vanilla.
  4. Slowly beat dry ingredients into wet ingredients, adding a bit of coconut milk or heavy cream if needed to create a wet batter.
  5. Stir in blueberries.
  6. Pour equally into twelve muffin cups and bake in preheated oven for 35 - 45 minutes, or until a toothpick inserted in center comes out clean.
  7. Enjoy with grass-fed butter on top.
Store remaining muffins in a covered container in the refrigerator up to 5 days.
Recipe by Fat-Burning Man at https://fatburningman.com/can-this-really-be-breakfast-on-the-wild-diet/