Yields about 6 muffins
Pre-heat oven to 375 degrees F
1 cup virgin coconut oil
1/2 cup maple syrup
2tbsp Lacuma Powder* (or substitute with brown sugar)
2 eggs, beaten
1 cup Arrowhead Mills organic gluten-free baking mix
Mix the coconut oil, maple syrup and sugar in the bowl.
Very slowly beat in the eggs. Add the flour and baking powder and mix well. Finally add the blueberries to the mix, combining really well.
Grease a muffin tin or line with muffin cups and spoon in the mix. Bake for 20 minutes or until skewer comes out clean and the tops are nicely browned.
If you are saving the, keep them in an airtight bag in the fridge and warm up before eating.