Lemon Blueberry Macadamia Nut Muffins

Makes approx 12-16 muffins

    • 6 Eggs at room temperature
    • 1 cup of Earth’s Finest Organic Coconut Butter
    • 1/4 cup Earth’s Finest Organic Coconut Oil
    • 3/4 tsp. Baking Soda
    • 1/2 tsp. Sea Salt
    • Juice of 1/2 Lemon
    • Zest of 1 Lemon
    • 1/2 cup chopped Macadamia nuts
    • 3/4 cup Blueberries (frozen or fresh)
    • 1. reheat your oven to 325 and either grease your muffin pans with coconut oil, or use unbleached muffin liners. If you use the paper liners, I recommend brushing the inside of them with some coconut oil as well.
    • 2. In a food processor, blender, or a mixer (the food processor works best in my opinion), combine the eggs, coconut cream concentrate, macadamia nut oil, baking soda, and sea salt until smooth and completely combined.
    • 3. With the food processor running, add the lemon juice and the lemon zest.
    • 4. Pour batter into a bowl and mix the blueberries and chopped macadamia nuts in by hand. If you’re using fresh blueberries, take care not to crush them as you stir.
    • 5. Pour or scoop the batter into the muffin tins filling each about 3/4 full.
    • 6. Bake at 325 for 35-45 minutes, or until the tops of the muffins are golden brown and a toothpick comes out clean.
    • 7. Serve warm or cool. Tastes great both ways. For extra deliciousness, top with grass-fed butter or ghee. Store in an airtight container in the fridge or freezer.