This is a very special post for me. It’s my 1st ‘baked dessert’ recipe post! You want to know why this is so special to me? Well, I LOVE sweets and I cannot believe I’ve allowed this much time to pass without sharing some recipes!

On a different note…do you guys want to know something really awesome? This month, my husband’s been featured in Men’s Fitness magazine! How cool is that?! He appears on an entire page…and the best part is that it’s the 25 Anniversary Issue – Collector’s Edition. Pretty fancy, huh?

Well, as his wife, I am pretty stoked for him and of course super duper proud. He has worked hard to reach his fitness goals and now he gets to show off the world how amazing he’s looking! It’s his chance to inspire other men and motivate them to make better health and fitness decisions (sort of like I do here, with my Paleo blog! Yeah...same thing, right?).

Here is a picture I took of the magazine’s cover and of the page he appears on (I took this picture using my Instagram App…Are you on Instagram? If you are, find me. Let’s be friends! @amazingpaleo).

Preston on Men's Fitness

If you happen to be at a grocery store or by a newsstand sometime soon…don’t be shy and take a looksee, Preston’s on page 97!

Now, back to my muffins. Blueberries are in season right now, so you can find these at your local farmer’s market. Make a fun little trip down to your closest farmers market, browse around, and find yourself some fresh bluebs. That’s what my mother-in-law and sister-in-law call them…bluebs.  I sometimes catch them eating frozen blueberries as a treat at night…their fingers are all purple and look like their about to fall off, but really, its all the “bluebs” fault. They don’t care one bit, they keep on eating. Blueberries are actually very good frozen…nature’s own cold candy. You should try them sometime. Maybe you should freeze some if you have any left from the muffins you’re about to make ;).

Tools you’ll need:

  •        Muffin pan
  •        Muffin cups
  •        Mixing bowls
  •        Whisk
  •        Stand Mixer
  •        Measuring cup
  •        Measuring spoons



  1. Preheat oven to 350 degrees.
  2. Grab your muffin cups and place each cup in the muffin pan’s muffin holes. J (That sounded like a riddle.) Set aside.
  3. Mix all the dry ingredients in a bowl (almond flour, shredded coconut, baking powder, baking soda, sea salt, and cinnamon)
  4. Mix all the wet ingredients in a bowl (almond butter, buckwheat honey, and apple baby food. Leave blueberries out for now!)
  5. Mix wet and dry ingredients together with a stand mixer. You want those ingredients to be well mixed and your hands may get tired if you do this without a stand mixer’s help (considering you have almond butter and buckwheat honey in here, which are sort of sticky).
  6. Once your stand mixer has done it’s job, add your blueberries and fold them into the mixture gently (you don’t want crushed blueberries, so be gentile with those babies).
  7. Get your muffin pan and use a spoon to help you pour in the muffin mixture into each muffin cup. You probably want to fill each cup almost to the top. The recipe makes 12 muffins.
  8. Place muffin pan in the oven and bake for 20 minutes.
  9. Tada…you’ve got yourself some beautiful and tasty blueberry muffins! Take them to a party or freeze them to enjoy later!

* Recipe makes 12 muffins.

* Nutrition (per muffin): 258 calories; 18g fat; 20g carbohydrates; 6g protein.


Mixing both wet and dry ingredients Mixing both wet and dry ingredients

Mix is ready and I've added the blueberries Mix is ready and I've added the blueberries

Ready to go in the oven! Ready to go in the oven!

They are done! They are done!

Aren't they cute?! Aren't they cute?!

11 Responses

  1. macarena

    They look GREAT!
    The steps are crystal clear btw.
    Try cupcakes 😉

    • Mariel Lewis
      Mariel Lewis

      I’m glad you like them Maca! I will be posting a recipe for cupcakes soon…just because you asked 😉

      • Mariel Lewis
        Mariel Lewis

        Hi Jennifer! Thanks for your inquiry. I have just added the muffins’ nutritional content to this post; you can find it underneath the recipe’s steps. Hope this helps!

    • Mariel Lewis
      Mariel Lewis

      Hey Sarah. I am not sure if Whole Foods has Raw Buckwheat Honey…we don’t have a store in Boise yet (it’s under construction though…I’m so excited!). You can use Raw Honey or Organic Maple Syrup instead :)

    • Mariel Lewis
      Mariel Lewis

      Here is a website where you can find different types of Raw honey:
      Hope this helps!!

      Be sure to melt the honey a bit before you mix it in with the other ingredients :)

  2. Clara

    Absolutely delicious! I just made this recipe to have on hand as a little treat during Hurricane Sandy, and couldn’t wait to eat one!

    • Mariel Lewis
      Mariel Lewis

      I’m glad you liked these Clara! Please be safe…I’ll be saying prayers for all of those who are in the East and are exposed to the hurricane.

  3. Alison

    I’d like to make these muffins, however in this recipe, you call for almond butter but you say “1/2 of” and it does not state of what. 1/2 tablespoon, 1/2 cup? Can you please clarify?
    Thanks and looking forward to trying this recipe out!

    • Mariel Lewis
      Mariel Lewis

      Hey Alison! Fixed. Thanks for letting me know the recipe was missing that little detail 😉


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