Blueberry Muffine made the way God intended it Ingredients⬇️ Makes 12 muffins Dry: • 1 cup coconut flour • 1 tsp baking soda • 1 tsp baking powder • Pinch of salt Wet: • 6 eggs, separated • 1/3 cup melted butter or coconut oil • 1/3 cup honey or maple syrup • 3/4 cup milk of choice (raw milk, whole, etc.) • 1 ½ tsp vanilla extract Add-ins: • 1 ½ cups frozen blueberries • 2 tsp coconut flour (to toss with berries) ⸻ Instructions: 1. Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin tin. 2. Toss frozen blueberries with 2 tsp coconut flour and set aside. 3. In one bowl, whisk together egg yolks, melted butter, honey, milk, and vanilla. 4. In another bowl, combine coconut flour, baking soda, baking powder, and salt. 5. Mix dry into wet, stirring until smooth. Let sit 2–3 minutes to thicken. 6. Whip egg whites in a clean bowl until soft peaks form, then gently fold into the batter. 7. Fold in the blueberries last. 8. Fill muffin cups about 3/4 full and bake for 22–26 minutes, or until golden and a toothpick comes out clean. 9. Let cool fully before removing—they firm up as they cool. 10. Optional-serve with vanilla ice cream and enjoy!