On a whim, I added my cashew cream cheese to a blueberry muffin. Once I turned my family onto the idea, all I heard was, “Mmmm!”. My blueberry muffins are super easy to make and the cream cheese is even easier. I make a fresh batch of cashew cream cheese every week and store it in a glass container in the fridge. Below, you will find my blueberry muffin recipe. See my Cashew Cream Cheese under “Sauces, Dips & Dressings”.
Blueberry Muffins & Cashew Cream Cheese
Author: SummersKitchen.com
Recipe type: Breakfast or Snack
Prep time:
Cook time:
Total time:
Serves: 16-18
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
- 3 cups blanched almond flour
- 3 large eggs
- ⅓ cup coconut oil
- ½ cup honey
- ½ tsp sea salt
- 1 tsp baking soda
- ¾ cup organic frozen blueberries
Instructions
- Preheat oven to 350 degrees.
- In large bowl, combine all ingredients except blueberries.
- Fold in blueberries.
- Fill muffin tin with paper liners.
- Fill each cup to ¾ full.
- Bake 18-22 minutes, when muffin gently springs back to the touch.
- NOTE: Muffins are nearly finished baking when you begin to smell them.
I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible.
All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. 
