½ pint or more of fresh or frozen organic blueberries
2 cups all-purpose flour or gluten free flour
1 teaspoon baking powder
2 teaspoons baking soda
½ teaspoon salt
¾ cup organic sugar
1 teaspoon cinnamon
2 large organic eggs
1 cup organic milk
¼ cup coconut oil, butter or ghee, melted
Instructions
Mix the flour, baking soda, baking powder, salt, cinnamon and sugar together in a mixing bowl.
Whisk eggs, milk and oil or butter in a separate bowl.
Combine the wet ingredients with the dry and add the blueberries.
Use an ice cream scoop to scoop into a greased muffin tin.
Bake at 425 for 8 minutes. Lower the heat to 350 and bake about 20 minutes more or until a toothpick inserted in the center comes out clean. If you use frozen berries, they'll take a bit longer to bake.
Recipe by Kate Battistelli at https://katebattistelli.com/breakfast-2/fresh-blueberry-muffins/