Bursting Blueberry Breakfast Muffin

These are worth the effort and freeze brilliantly, put them in the oven from frozen and you have got a great instant breakfast.


3 apples peeled, cored and grated
4 eggs, at room temperature
60ml of melted butter
3 tablespoons of honey
80g of desiccated coconut
60g coconut flour, sieved
45g flax seeds, ground in nutri bullet or coffee grinder
1/2 a teaspoon sea salt
1 teaspoon of baking powder
225g fresh organic juicy blueberries


Oven set to 180 degrees C
Line a 12-cup muffin pan with muffin cups
Whisk together all wet ingredients in a bowl
Combine dry ingredients in a separate bowl
Add the dry ingredients to the wet and mix until just combined
Immediately fold through the blueberries. the batter will thicken as it sits, so do this right away
I use an ice cream scoop with a lever (60ml scoop) to fill 12 muffin cups (if you don’t use a scoop the tops won’t be quite as round
Bake for 25 – 30 minutes or until golden and cooked through