Blueberry Muffins

Now before I get into the recipe….my week has been going well, haven’t gone down in weight, and probably to blame is too much food in general, think it’s time to tweak for weight loss again.
Yes I know the blog design has changed yet again, as I said it’s kind of like changing my room around!

Anyway I’ve been inspired to make a few sensible vice treats; this is also to help dh stay healthy as he has been slowly making the transition to more primal eating. He’s very much a sugar addict and I know it’s been hard for him so these experiments are to help him and so I too can have a little treat 🙂 but obviously not too often because I don’t want to stop losing weight.

The blueberry muffins I’ve made are from Elana’s Pantry. However I made a few adjustments, the recipe is here:

Gluten Free Blueberry Muffins

½ cup coconut flour, sifted
½ teaspoon salt
½ teaspoon baking soda
6 eggs
⅓ cup dark cane sugar (depending on sweetness)
100gms of melted butter
1 tablespoon vanilla extract
1 cup blueberries, fresh or frozen

In a small bowl, combine coconut flour, salt and baking soda
In a large bowl, combine eggs, sugar, butter and vanilla and blend well with a hand mixer
Mix dry ingredients into wet, blending with a hand mixer
Gently fold in blueberries
Place batter in paper lined muffin tins
Bake at 350° for 20-25 minutes
Cool and serve

Now you may be thinking woah sugar….well I hate artificial sweeteners and so does dh, 1/3 cup of dark cane sugar divided into 12 muffins is 1tsp sugar per muffin so that’s pretty good I think. They aren’t overly sweet at all but very very good, the butter makes them pretty damn nice too even dh like’s them.
Tip: make sure you buy cupcake liners, I buttered the muffin tray and they still stuck, took a little while to get them out!

Now I almost find these too yummy so I think next time I might try savory muffins with cheese, I think they would be awesome. Will let you know!