This Blueberry Breakfast recipe comes with caution: Highly Addictive
To be perfectly honest, this recipe started out as blueberry muffins. But then I looked at my muffin tin and realized I didn’t have any liners and let’s be honest, I can be lazy in the kitchen. However I will say that it is SO Delicious that who cares what shape it’s in??
Items needed
Ingredients Needed
Step 1 : Combine all wet ingredients and mix together.
(Eggs, oil, vinegar & coconut milk) I normally just whisk these ingredients by hand. My children have always loved helping with this part of the process.
*You can also bloom one tbl or one packet of gelatin to substitute the egg.
Optional Flavorings
You can always add some lemon juice or add a cultured lemon for your probiotics for the day! Find the recipe here.
Step 2 : Mix all dry ingredients in a separate bowl then combine with the wet mixture.
The batter doesn’t need to be blended with anything more than a fork or a wooden spoon. I prefer to keep as many things simple as possible. But you can’t hurt this recipe.
Step 3 : Lightly spread ghee on the bottom of your dish and add your frozen berries to the bottom.
Some people add tapioca starch to the berries to keep them from sinking. This is optional if you are going to mix the blueberries with the batter but I keep it simple. I just pour the batter on top of the berries. Then just bake this dish for about 25 minutes at 350. I highly recommend consuming fresh out of the oven with a serving of coconut milk cream poured on top. SO YUMMY!
P.S. If you still need that plump muffin shape, check out this delicious recipe from 40 Aprons!
