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Recipe Type:

Blueberry Maca Muffins

Recipe Details

Total Preparation & Cooking Time: 1 hour & 20 Minutes

Servings: 4


  • 1 1/2 cup blueberries, frozen
  • 1 cup sourdough starter
  • 3 tsp. cinnamon, ground
  • 1 1/2 cup yogurt, homemade
  • 1/4 cup melted coconut oil
  • 2 eggs, medium
  • 1/2 cup flour (whole wheat, gluten-free, or paleo blend)
  • 3 tsp. nutmeg
  • 1 cup old-fashioned oatmeal
  • 1/2 cup rapadura
  • 1/2 tsp. almond extract
  • 2 tbsp. organic maca
  • 1 tsp. baking soda
  • 1/2 tsp. vanilla extract
  • 1 tsp. Celtic sea salt
  • Stevia to taste
  • Almonds to sprinkle on top


  1. Combine sourdough starter together with eggs, yogurt, & coconut oil in a mixing bowl, preferably large size.
  2. Add rapadura, oatmeal, whole wheat flour, almond extracts, ground cinnamon, organic maca, nutmeg, vanilla & salt; mix well.
  3. Cover & let sit in a refrigerator for a day.
  4. When ready to bake, remove the muffin dough from the refrigerator and bring it to the room temperature. Preheat your oven to 375 F/185 C & using the melted coconut oil, lightly spray the muffin pans.
  5. Mix in the frozen blueberries, baking soda & stevia.
  6. Fill each muffin cup with the batter approximately 3/4 full & bake for half an hour or little longer.
  7. Let cool at room temperature for couple of minutes and then transfer the muffins carefully on a cooling rack to cool completely.

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