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Blueberry Mini Muffins - SCD Legal

Prep Time:

15 minutes

Cook Time:

15-20 minutes

Serves:

Makes 24 Mini Muffins

About the Recipe

These blueberry muffins are great to eat in the morning with a cup of coffee or tea. Three or four muffins will keep you full for most of the morning. Bake them ahead and eat them through the work week for a quick and delicious breakfast.

Ingredients

  • 2 Eggs

  • 1/3 cup of SCD yogurt

  • 4 tablespoons of butter melted

  • 1/3 cup of honey

  • 1 teaspoon of vanilla extract

  • 2 1/2 cups of almond flour

  • 1 teaspoon of baking soda

  • 1/4 teaspoon of nutmeg

  • 1/4 teaspoon of cinnamon (optional- use if you want a more cinnamon flavor to them)

  • 1/4 teaspoon of salt

  • 1 cup of fresh blueberries

Preparation

  1. Grease mini muffin pan. This makes 24 mini muffins.

  2. Preheat oven to 325 degrees Fahrenheit.

  3. Combine all of the ingrediants together, except the blueberries, and mix well. You can use a blender to get it smooth.

  4. Add the blueberries after you have the batter fully mixed and do not use a blender to mix them in. Use a spoon to fold the blueberries into the mix.

  5. Pour the batter into greased muffin pan.

  6. Bake for 15 to 20 minutes. Insert a toothpick into a muffin to make sure they are fully cooked. If the toothpick comes out clean, the muffins are done!

They can be stored in the refrigerator for up to a week.

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