Blueberry Breakfast

This Blueberry Breakfast recipe comes with caution: Highly Addictive.To be perfectly honest, this recipe started out as blueberry muffins. But then I looked at my muffin tin and realized I didn’t have any liners and let’s be honest, I can be lazy in the kitchen. However I will say that it is SO Delicious that who cares what shape it’s in?

PREP TIME
10 Min
COOK TIME
25 min.
SERVES
4

INGREDIENTS

  • 2 Cups Organic Frozen Blueberries or 2 Cups of Frozen Organic Mixed Berries

  • 1 Cup of Cassava flour

  • 1/4 Collagen or Plan approved protein powder

  • 2/3 Cup of coconut Sugar

  • 1 TSP Baking Soda

  • 1/4 TSP Salt

  • 1 Egg

  • 2 TSP Apple Cider Vinegar

  • 1/4 coconut sugar

  • 1/3 Cup Coconut Oil

  • *Optional 2 TSP Inulin Powder for extra fiber and sweetness

  • 1 serving full fat coconut milk

DIRECTIONS

Step 1: Mix the Wet Ingredients

In a bowl, combine the eggs, oil, vinegar, and coconut milk. Whisk together until well mixed. I usually do this by hand—my children have always loved helping with this part.

Optional: You can substitute the egg by blooming 1 tablespoon (or one packet) of gelatin.

Optional Flavor Boost:
Add a splash of lemon juice or a piece of cultured lemon for a probiotic boost. (See cultured lemon recipe.)

Step 2: Combine the Dry Ingredients

In a separate bowl, mix all the dry ingredients. Add them to the wet mixture and stir until combined.

The batter does not need a mixer—a fork or wooden spoon works perfectly. Keeping it simple is part of the beauty of this recipe.

Step 3: Assemble and Bake

Lightly coat the bottom of your baking dish with ghee. Spread frozen berries across the bottom, then pour the batter over the top.

Some people toss their berries with tapioca starch to prevent sinking, but this step is optional.

Bake at 350°F for about 25 minutes.

For the best experience, enjoy it warm from the oven with coconut cream poured on top. It’s absolutely delicious.

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