Being ChaCha has it's perks, too! When Ev and Ollie went blueberry picking at Herndon Hills Farms last week, Gabby gave me a huge bag of the most gorgeous, freshest blueberries I've seen in a long time. While I haven't been to Herndon Hills Farms, Gabby vetted the farm and they use only natural materials approved by the OMRI (Organic Materials Review Institute) and are working towards organic certification. Gabby's photos show how beautiful the farm is, too. Lucky for me, Evan and Ollie can pick a lot more berries than they can eat! Can you see that Ollie can hardly hold up her own bucket!?!
I wanted to make some gluten free coconut flour muffins, similar to these but with a splash of lime juice and chock full of blueberries. Since I had just washed the loaf pan and it was still on the counter, I used it instead of the muffin pan and liners, although this recipe should make twelve muffins easily.
And please take a moment to read Pam's blog at I'm A Celiac on the Gluten Free and Allergen Free Wellness Event next month in Durham! It's a wonderful blog to sit and explore when you have some time. In this post, Pam's got lots of information and some really helpful tips for first time visitors. It would be wonderful to see lots of friends there!
Gluten Free Blueberry Muffin Bread
Heat oven to 400 degrees
|This lemon "glaze"? Will tell more soon!|
Grease a Pyrex loaf pan with Coconut Oil
1/2 cup Coconut Flour
1/4 teaspoon Sea Salt
1 Teaspoon Baking Powder
1/2 cup Coconut Milk, canned
1/3 cup Sugar
1 Tablespoon Lime Juice
1 Tablespoon Vanilla
Combine all ingredients in bowl of Kitchenaid mixer on low speed to combine. Increase speed to medium high for two minutes or until smooth.
Gently mix in.
1 Cup Fresh Blueberries
Pour into greased pan and bake for approximately 50 minutes until golden brown. You can use a toothpick to test the center, but you'll know it's ready when you gently press on the center of the loaf and it feels firm.