Back when I was in college we would make a “Big Breakfast” every Saturday morning. Blueberry muffins, French toast, eggs, bacon, coffee, juice, milk— we made it all. There was barely any room on the table for our plates.
We would sit around the table for a couple of hours eating, dreaming, and talking about our hopes for the future. Those were the best Saturday mornings.
These blueberry muffins are an ode to those sweet Saturday mornings in college. I hope you make a batch, slow down, and enjoy a sweet time around the table with the ones you love.
Saturday Morning Blueberry Muffins
- 2 eggs
- 1/2 cup brown sugar (you can sub with coconut sugar, or, Swerve brown sugar substitute)
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup coconut milk yogurt (or, one like GT’s CocoYo)
- Zest of 1 lemon
- 1 tablespoon of lemon juice
- 1 3/4 cup (235g) almond flour
- 1/4 cup (30g) tapioca flour
- 1/4 cup (25g) egg white powder
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 cups fresh blueberries (You can use frozen blueberries, but it may cause the muffins to turn a bit purple and gray.)
1. Preheat the oven to 350F. Line a muffin tin with 12 muffin liners.
2. In a large bowl beat the eggs and sugar together with an electric mixer, on medium speed, for 3 minutes.
3. Add the vanilla extract, almond extract, coconut milk yogurt, lemon zest, and lemon juice and beat just until combined.
4. In a medium mixing bowl, combine the almond flour, tapioca flour, egg white powder, sea salt, baking soda, and baking powder.
5. Add the dry ingredients to the wet ingredients and mix until fully combined. Gently fold in 1 3/4 cups blueberries.
6. Scoop into lined muffin tins. Sprinkle with remaining blueberries and sprinkle with coarse sugar (if desired).
7. Bake for 22-25 minutes.
8. Allow to cool in the pan for 10 minutes. Enjoy!