Cashew Blueberry Muffins Recipe (Gluten-free, Grain-free)

We discovered a blueberry patch less then a minute walk from our back yard.  John and I had just been talking about how it seemed that the more grateful we feel about our house, our property and our neighborhood, the more it's beauty and magic seems to come out of hiding and make itself known to us. Just as we were talking a woman came by with her dog and asked the kids, who were out running around trying to catch butterflies with their new nets, if they liked blueberries. Well, of course they answered with an exuberant "yes!", so she told us to follow her. She knew of a blueberry patch that had ripe and ready to be picked berries and not enough people to pick them all. This was like winning the lottery in our family. So of course we have been out there almost every day and eating and picking to our hearts content. I guess miracles happen every day, small and large, when you are feeling grateful a open to receive.

Cashew Blueberry Muffins (Gluten-free, Grain-free)

Makes 12 muffins

6 eggs
1 1/2 C Crispy Cashews
2 C Diced Butternut Squash
1/2 C Coconut flour
3 T Honey
15 drops Stevia (my favorite stevia)
1 T alcohol-free Vanilla
1 1/2 tsp Baking Soda
1 pinch salt
1/4 C melted butter

Preheat oven to 350.
Mix all ingredients except blueberries in a food processor until smooth. Poor batter into buttered muffin pan. Add a handful of blueberries to each muffin, pressing the berries down a little into the batter while still leaving some on the top. Bake in oven till golden brown and blueberries are bubbling. Best if eaten warm, but delicious cold as well.

This post is part of Real Food Wednesdays