#blueberrylovers

Feeling Fruity 🍓😋🥥

Fluffy gluten-free pancakes made with almond flour, coconut flour, blueberries for sweet tangy flavor.

Delicious and moist gluten-free blueberry coconut muffins packed with the goodness of coconut and bursting with juicy blueberries. Perfect for a quick breakfast or snack!

Ingredients: 1 1/2 cups almond flour. 1/2 cup shredded coconut. 1/2 cup coconut flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup coconut oil, melted. 1/2 cup coconut milk. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 cup fresh blueberries.

Instructions: Preheat oven to 350F 175C. Line a muffin tin with paper liners or grease with coconut oil. In a large bowl, mix together almond flour, shredded coconut, coconut flour, coconut sugar, baking powder, baking soda, and salt. In another bowl, whisk together melted coconut oil, coconut milk, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the fresh blueberries gently. Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 25 minutes

These homemade Blueberry Marshmallows are a delightful twist on the classic treat. They are bursting with fruity blueberry flavor and have a fluffy, melt-in-your-mouth texture.

Ingredients: 3/4 cup blueberry puree. 3 tablespoons gelatin powder. 1/2 cup cold water. 2 cups granulated sugar. 1/2 cup corn syrup. 1/4 teaspoon salt. 1 teaspoon vanilla extract. Powdered sugar for dusting.

Instructions: Prepare a 9x9-inch square baking pan by greasing it and dusting with powdered sugar. Set aside. In a small bowl, combine the gelatin powder and 1/4 cup of cold water. Let it sit to bloom for about 10 minutes. In a saucepan, combine the blueberry puree, granulated sugar, corn syrup, and remaining 1/4 cup of cold water. Heat over medium heat, stirring until the sugar has dissolved. Once the sugar has dissolved, stop stirring and insert a candy thermometer. Cook the mixture until it reaches 240F 115C, which is the soft-ball stage. Remove the saucepan from the heat and carefully pour the hot syrup into a stand mixer bowl fitted with a whisk attachment. Start mixing the syrup on low speed, gradually increasing to high, while slowly pouring in the gelatin mixture. Continue to whip until the mixture becomes thick and fluffy, about 10-15 minutes. Add the salt and vanilla extract to the marshmallow mixture and mix for another 2 minutes. Pour the marshmallow mixture into the prepared baking pan, smoothing the top with a spatula. Allow the marshmallows to set at room temperature for at least 4 hours, or overnight. Once set, dust a cutting board with powdered sugar and turn the marshmallow slab out onto it. Cut the marshmallows into squares or your desired shapes. Dust each cut marshmallow with more powdered sugar to prevent sticking. Your Blueberry Marshmallows are ready to enjoy!

Prep Time: 30 minutes

Cook Time: 10 minutes

These Blueberry Cornmeal Pancakes are a delightful twist on classic pancakes, featuring the added texture and flavor of cornmeal and bursts of sweet blueberries. They're perfect for a leisurely weekend breakfast or brunch.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/4 cups buttermilk. 1/2 cup milk. 2 large eggs. 1/4 cup unsalted butter, melted. 1 cup fresh blueberries. Vegetable oil for cooking.

Instructions: Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl. Mix the milk, eggs, buttermilk, and melted butter together in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Watch out not to mix too much; it's okay to have some lumps. Mix the fresh blueberries into the batter very slowly. Warm up a griddle or a nonstick skillet over medium-high heat and add a little vegetable oil to it. Each pancake should have 1/4 cup of batter put on the griddle. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. Do it again with the rest of the batter. You can top the Blueberry Cornmeal Pancakes with syrup or other things you like. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

The tartness of the lemon and the sweetness of the blueberries work well together in this Keto Lemon Blueberry Tart, which has a creamy almond flour crust. This tasty dessert is low in carbs and great for a keto-friendly snack or lunch.

Ingredients: 1 1/2 cups almond flour. 1/4 cup powdered erythritol sweetener. 1/4 teaspoon salt. 6 tablespoons unsalted butter, melted. 8 ounces cream cheese, softened. 1/3 cup powdered erythritol sweetener. 1 teaspoon vanilla extract. 1 tablespoon lemon zest. 2 tablespoons lemon juice. 1 cup fresh blueberries. Additional lemon zest for garnish optional.

Instructions: Preheat your oven to 350F 175C. In a bowl, combine almond flour, 1/4 cup powdered sweetener, salt, and melted butter. Mix until well combined. Press the mixture into the bottom and up the sides of a 9-inch tart pan. Bake the crust for 10-12 minutes, until lightly golden. Let it cool completely. In another bowl, beat cream cheese, 1/3 cup powdered sweetener, vanilla extract, lemon zest, and lemon juice until smooth and creamy. Spread the cream cheese mixture evenly over the cooled crust. Arrange fresh blueberries on top of the cream cheese layer. Garnish with additional lemon zest if desired. Chill the tart in the refrigerator for at least 2 hours before serving. Slice and enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes