Organic Blueberry Muffins With Strawberry Jam and Coconut Cream

This muffin is a very simple and tasty treat! Enjoy it for breakfast or if your'e craving something sweet! Its also organic, gluten free, dairy free, and, refined sugar free!

MUFFIN INGREDIENTS:

• 2 cups blanched almond flour
• 2 eggs
• 1/4 cup of honey or sweetener of your choice
• 1 1/2 Tbs apple cider vinegar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 Tbs pure vanilla extract
• 2 Tbs olive oil
• 1 cup blueberries
• coconut oil for greasing muffin pan (if not using muffin liners)

MUFFIN DIRECTIONS:

1. Preheat oven 350 F
2. Prepare muffin tin with liners or coconut oil
3. Add all ingredients except blueberries into large mixing bowl and mix until texture thickens and ingredients are combined
4. Fold in blueberries
5. Spoon batter between muffin pan filling half way (should fill a total of 11 muffin cups)
6. Bake for 20-25 minutes

JAM INGREDIENTS:

• 1 pound of strawberries (rinsed and hulled)
• 2 Tbs honey or maple syrup
• 1 1/2 tsp lemon zest
• 2 Tbs freshly squeezed lemon juice

JAM DIRECTIONS:

1. Place the strawberries in a pot and crush with fork or masher
2. Add lemon zest, honey, and lemon juice to pot and heat over medium

CREAM INGREDIENTS:

• 1 (13.66oz) can coconut cream *Refrigerated overnight
• 1/2 tsp vanilla extract
• 1 Tbs honey (or other sweetener of choice)

CREAM INSTRUCTIONS:

1. Scoop out the coconut cream into a large mixing bowl
2. Add the vanilla and honey to the bowl
3. Mix with hand mixer until completely whipped
4. Coconut cream is best served immediately, but will last for up to a week in the fridge

Once muffins cool, top with coconut cream and strawberry jam per serving. Store muffins, cream, and jam in fridge for up to a week.