Recipe: Double Blueberry Muffins (Paleo, GAPS, SCD)




  1. In the bowl of a food processor, combine one cup of blueberries, eggs, honey, ghee or butter and vanilla and mix together
  2. Add the almond flour, salt, baking soda and mix together. If the batter is a little runny, add the coconut flour one tablespoon at a time – the batter should be somewhat stiff
  3. Pour the mixture into a mixing bowl and fold in the other cup of blueberries, gently
  4. Put about 2 tablespoons of the batter into each muffin paper – or fill 3/4 of the way
  5. Bake at 325 for 25 – 30 minutes or until a toothpick comes out clean and they are slightly browned
  6. When finished, cool on a rack – these freeze well