Blissful Blueberry Muffins

Servings: 8–10
Preparation Time: 15 minutes

Ingredients:

• 5 tablespoons grass-fed butter, melted
• 2 tablespoons Healthy Traditions Gold Label Virgin Coconut Oil, melted
• 1 cup organic blueberry kefir
• 1/2 cup cane sugar
• 1 teaspoon organic vanilla extract
• finely grated zest from 1/2 a lemon
• 1 egg, (large)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon Himalayan Pink Salt
• 1 1/2 cups Turkey Hard Red Winter Wheat
• 1 1/4 cups fresh organic blueberries

Make a sugar shell “crust” on the muffins:

• 1/2 teaspoon sugar sprinkled over each muffin top before baking

Directions:

Preheat oven to 375 degrees F.

Line a muffin tin with paper liners or grease each cup.

Melt the butter in the bottom of a large bowl and whisk in sugar, vanilla extract, lemon zest, kefir, and egg until smooth.

Whisk in baking powder, baking soda, and salt until fully combined, and then lightly fold in flour and berries.

Divide between prepared muffin cups, and then sprinkle each top with 1/2 teaspoon sugar.

Bake for 25 to 30 minutes, until tops are golden brown and a tester inserted into the center of muffins comes out clean.

Let cool in pan for 10 minutes, and then remove to wire rack and serve while still warm.

Marijah from Columbia, Kentucky, won $50 for this recipe and photo! Submit your recipes and photos here!

Fresh Coconut Milk and Blueberry Smoothie

Servings: 2
Preparation Time: 5 minutes

Ingredients:

• 1 cup coconut milk*
• 2 cups fresh blueberries
• 1–2 teaspoons raw honey

Homemade Coconut Milk:

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Directions:

Place all ingredients in the blender and blend until smooth. Pour into a glass and enjoy.

Sheetal from Foster City, CA, won $50 for this recipe and photo! Submit your recipes here!

Gluten-Free, Double-Berry, Sunrise Muffins

Servings: 12
Preparation Time: 30 minutes

Ingredients:

Muffins:

• 1/2 cup whole sugar
• 2 tablespoons orange juice
• 1/4 cup butter, melted
• 1 egg
• 2 cups gluten-free flour*
• 2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2/3 cup coconut milk**
• 1/2 cup fresh blueberries
• 1/2 cup fresh strawberries, chopped

Topping:

• 1/4 cup gluten-free flour*
• 1/4 cup whole sugar
• 1 tablespoon coconut oil
• dash cinnamon

Directions:

Muffins:

In a mixing bowl, cream together sugar, orange juice, and butter. Add in egg and beat until combined. Slowly add in flour, baking powder, and salt. Pour in milk until just combined.

Fold in berries.

Fill greased or lined muffin tins about 2/3 full with batter.

Topping:

In a small bowl, combine topping ingredients and mix with a fork until crumbly. Sprinkle over each muffin.

Bake at 400 degrees F for about 20 minutes or until slightly brown and toothpick comes out clean.

*Gluten-Free Flour Mix:

Makes 3 cups

• 2 cups brown rice flour
• 2/3 cup tapioca starch/flour
• 1/3 cup coconut flour
• 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!