Quite simply put, these muffins taste exactly like what you’d expect a good classic blueberry muffin to taste like, only better. If you’re a fan of blueberry muffins, I can predict that you’ll get to know this recipe by heart in no time
In a large bowl, combine the coconut flour, almond flour, tapioca starch, baking soda, cream of tartar, salt, and lemon zest and mix well with a whisk until fully combined. Add the blueberries and gently stir them in.
In a separate bowl, beat the eggs and egg whites with a hand mixer set on high speed until slightly frothy, about 2 minutes, then set aside.
In a third bowl, beat the coconut oil, ghee, and honey with a hand mixer set on medium-high speed until smooth and creamy. Add the coconut milk and resume mixing until well incorporated. Add the reserved egg mixture and resume beating until fully incorporated. Do not panic if the mixture tends to break a little bit, it will all come back together when the flour gets added.
Pour the wet ingredients right over the dry ingredients and this time, mix gently with a wooden spoon or rubber spatula until just combined, taking care not to break the blueberries; divide equally between the prepared muffin cups, filling each about three-quarter full.
Place in the oven and bake for 5 minutes, then lower the heat to 375°F (190°C) and continue baking for about 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
As soon as the muffins are cool enough to handle with your bare hands, transfer them to a wire rack and let them cool completely. Store them in the refrigerator in an airtight container for up to a week.
For an entirely sugar-free muffin, you could use unswetened applesauce instead of honey, or even go half and half (1/4 cup/85 g honey and 1/4 cup/62 g unsweetened applesauce)