I remember as a child (prior to my 5th grade health class) that I had an affinity for these little processed blueberry muffins. We grew up without much home cooking aside from heating up some pre-made dinner, so the taste of these muffins was as close to a Grandmother as I could remember.
Okay, I had a Grandmother, I didn’t see her often and one thing is for certain, she didn’t bake blueberry muffins. Maybe that’s a good thing though? However, I would have still preferred a Grandma muffin over the processed version, any day.
If you were fortunate enough to have a good ole fashioned Grand mother who baked you homemade goods when your sweet tooth kicked in, then perhaps the recipe I am about to share will trigger a bit of nostalgia for you. Best of all, considering that these muffins are certified ‘Bulletproof’ they can be consumed guilt-free and without any negative side affects on your health.
A certified Bulletproof muffin is going to stack up nicely to Grandma’s in terms of taste and freshness (we’re talking fresh, real ingredients here) but even better, I remove the sugar and replace it with the low-glycemic, 100% plant-based sweetener, xylitol. This particular sweetener has an array of health benefits as well. If you don’t know about it then you’ll want to check it out. I have a blog about it here.
I also add in a few special ingredients that enhance the health properties, MCT’s for a metabolism boost, enhanced brain function, and a dose of caprylic acid for anti-fungal properties. There’s also fresh vanilla bean for its mood enhancing aroma, aphrodisiac effects and of course sensual taste.
These are perfect for coming off junk food as they are truly a healthy alternative, unlike most options you’ll find that come with a host of chemicals. Even if you do not desire sweets, this is a wonderful recipe to have on hand for house guests who might otherwise not be as health conscious when it comes to diet.
Here’s what you’ll need:
- 6 pasture-raised eggs
- 4-6 tbsp. sweet rice flour (This is the most Bulletproof of flours, many flours are acidic and difficult to digest — sweet rice flour is a ‘safe starch’ and is perfectly fine for health people. If you are not in the best health it’s best to avoid starches for the time; regardless, this particular flour is particularly lowest in toxins. Learn more about safe starches here.)
- 4 tbsp. powdered birch xylitol (or raw honey/maple syrup)
- 2 tbsp. sprouted raw almond butter
- 1/2 cup of organic blueberries
- 2 tbsp. grass-fed ghee
- 2 tbsp. BrainOctane
- 1 tsp. Vanillamax
- A pinch of sea salt
Here’s how you make them:
- Preheat oven to 350°F
- Line muffin tin with cupcake papers (if you can, spray with coconut oil spray or brush grease them, my first batch stuck a bit to the paper)
- Powder the xylitol in a coffee grinder. Pulse it so friction doesn’t melt the xylitol into a sticky mass! Set aside.
- Stir the butter in a double boiler on low.
- Mix 4 Tbs of the powdered xylitol, salt, and all 6 egg yolks and beat on medium to high speed for about 3 minutes until very thick.
- Using a silicon spatula if you have one, fold the egg/xylitol blend into the butter and then add your sweet rice flour and combine.
- Now use a separate bowl to beat egg whites on high speed until hard peaks form.
- Now use that silicon spatula to gently fold the egg whites into the butter/egg yolk mixture. Do it in small batches, not all at once. Then add the blueberries.
- Pour it. Using a silicon spatula, get all the batter our of the bowl and fill cupcake tins 3/4 of the way.
- Bake for 20-30 minutes, checking the middle with a tooth pick to see if it has cooked all the way through.
- Use a wire rack to cool completely, peel off the paper and eat with your best cup of Bulletproof Coffee. (ps- today is National Coffee day, so you can get 10% off on Bulletproof coffee and more!)