Blueberries always call to mind my childhood summers spent in a small Maine town on the island of Mount Dessert. There, fresh blueberries grow small and tart on bushes beside hiking trails and lining the backyards. The telltale purple stain of their juice colors my memories. It sits on my mind like a birthmark on skin, permanent and so very personal.
Aside from eating them by the fresh-picked handful, warm from the sun, my favorite application for blueberries is that Downeast staple, the blueberry muffin. I just can’t come to Maine without getting a craving for them, so this recipe is my Can-Do Candida answer to the muffins I grew up with.
These candida diet blueberry muffins have a nostalgic taste. Coconut flour gives these breakfast pastries a doughy consistency and slight biscuit flavor. Hints of cinnamon and stevia take this muffin to delicious heights of sweetness for a muffin that is classic and comforting.
Candida Alert: Even though fruit sugars are naturally occurring and come hand in hand with healthy fiber and nutrients, the body still registers them as sugar. In general, fruit intake should be limited on the candida diet, as even fruit sugar can cause blood sugar fluctuations and feed yeast when the quantities are too excessive. Berries are a good answer to this problem, as they are typically low-sugar fruits, so you can have larger servings with fewer consequences.
These muffins are packed with organic wild Maine blueberries; this variety is tart, tasty, and perfect for baking. I used fresh blueberries because I had them readily available, but you can use frozen if need be.
1 cup almond flour
1 cup coconut flour
1 tsp cinnamon
¼ tsp salt
½ tsp baking soda
½ tsp cream of tartar
1 tbsp chia seeds
1 cup milk
¾ tsp liquid stevia
1 tsp vanilla
10 tbsp (1 ¼ sticks) salted butter, melted
2 tbsp plain unsweetened Greek yogurt
½ tsp lemon juice
1 ½ cups fresh Maine blueberries
Preheat the oven to 350 degrees.
In a large bowl, combine the almond flour, coconut flour, cinnamon, salt, baking soda, cream of tartar, and chia seeds. Stir the dry ingredients to thoroughly combine them.
In a medium-sized bowl, beat two eggs. To the eggs, add milk, stevia, vanilla, melted butter, Greek yogurt, and lemon juice. Whisk these ingredients to combine. If necessary, use a rubber spatula to cream the yogurt into the mixture to break up any large lumps. Small lumps will work themselves into the batter once the wet and dry are combined.
Once the wet ingredients are well integrated, add the blueberries into the bowl. Then pour the entire contents of the medium-sized bowl into the large bowl of dry ingredients. Use a folding motion to stir the wet into the dry, being careful not to crush the blueberries.
Once the batter comes together into a thick and sticky mixture, use your hands to transfer it into a muffin tray already lined with parchment baking cups. Fill the cup with batter and pat it to ensure that there is no empty space at the bottom as the batter will not spread during baking. If you would like your muffin to have a rounded top, add a pinch of extra batter to form a mound at the top of the muffin (the batter does not rise).
For regular-sized muffins bake for 40-45 minutes, rotating the pan at the halfway mark. For mini muffins bake for 20-25 minutes, rotating the pan at the halfway mark. The muffins are done when the tops appear golden brown and toasted.
Allow the muffins to cool before removing them from the pans.
Try these muffins hot out of the oven, or toasted with butter. To store, place the muffins in an airtight container in the fridge or freezer and enjoy as desired.