I had the whole day off with the kids yesterday and you better believe I took advantage of it! I absolutely love being able to be home with them. We made the most amazing blueberry muffins before 7am. Recipe below. Then, we headed to the park early to beat the heat.
I was very proud of myself for passing on the fast food and coming home to make myself the best salad in the world. Lettuce, Salsa, Salsa Ranch, Guacamole, Cheese, and Chicken. It was like Chipotle without the price tag, which to me is pretty much heaven.
And now speaking of hair… I did something a little crazy. I’ve been wanting to do it for a long time and finally pulled the trigger after the kids left to go to their dad’s for the weekend.
I always color my hair purple. It’s a really dark purple with a brown base. I decided to go a little more bold this time and bleach my hair up before putting a pure purple pigment onto it. I believe this may be my new look. Ready?
Step Two. You may have saw this on Instagram if you follow me @KickAshMom
and finally…. Dum Du Du Duh…
Oh yeah, Kick Ash Mom’s new look.
It was getting dark so the picture doesn’t really do it justice but it’s purple all the way to the ends. I. Love. It.
I understand that it’s not going to be for everyone and some people won’t like it but I love it and to me, that’s what matters.
So who’s ready for the best blueberry muffin recipe on the planet? 100% Whole Grain with the most amazing crumble topping. My kids at 6 mini muffins! For them that is a lot.
Yes children you may have a muffin but first mommy has to take 100 pictures to make sure I get a good one. Poor things.
I’m getting hungry again just posting these pictures.
Crumble topping. Oh my goodness.
Okay, enough pictures, time for the recipe!
Clean Eating Blueberry Muffins
Prep Time: 15 minutes
Cook Time: 15 mintues
Keywords: bake breakfast bread whole wheat flour Blueberries
Ingredients (18 mini muffins)
- 1 1/4 Cup Whole Wheat Flour
- 1/4 Cup Coconut Flour
- 1/2 Cup Brown Rice Flour
- (I like this mixture but if you want to just use whole wheat flour you can)
- 1/2 Cup Agave
- 1/4 Cup Honey
- 1/2 Teaspoon Salt
- 2 Teaspoons Baking Powder
- 1/3 Cup Coconut Oil
- 1 Egg
- 1 1/2 Cups Milk (Coconut, Almond, Grass Fed)
- 1 Cup Fresh Blueberries
For Optional Topping
- 1/4 Cup Whole Wheat Flour
- 1/4 Cup Coconut Sugar
- 1 Tablespoon Butter, cold
- 1 Teaspoon Cinnamon
Preheat the Oven to 400 degrees.
Combine flours and baking powder in a bowl.
In a separate bowl combine honey, agave, coconut oil (melted), milk, and egg with a whisk.
Slowly incorporate the wet ingredients into the dry. If mixture is too thick as a little more milk.
Fold in the blueberries.
Scoop to the very top of a greased mini muffin tin.
To make Topping
Mix together coconut sugar, cinnamon and whole wheat flour. Cut in the butter with a fork. keep cutting until the butter is combined. It will seem like too much flour but it will come together as you cut.
Top the uncooked muffins with the topping and bake for 15 minutes.
(If baking in two batches keep the topping mixture in the refrigerator to keep the butter from melting.