Miso is delicious in desserts, thanks to the slight sweetness in white miso paste, which provides almost a butterscotch flavor–perfect with fresh, in-season fruit and pie-inspired seasoning. After you enjoy these, try our lectin free coconut almond flour muffins.
Blueberry Miso Muffin Recipe
Makes 12 muffins
What You Need:
- 1/4 cup grass-fed butter or coconut oil
- 2 tablespoons white miso paste
- 2 large omega-3 eggs or Bob’s Red Mill Vegetarian Egg Replacer
- 8 drops vanilla-flavored liquid stevia (or more to taste!)
- 1 cup coconut milk
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 cup fresh bluberries*
*If blueberries aren’t in season, feel free to use 1/2 cup of in-season fruit, finely minced.
- Preheat oven to 350°F. Line a muffin tin with papers and set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter and miso paste on high until fluffy.
- Add the eggs one at a time and beat until well blended.
- Combine stevia and coconut milk in a measuring cup and set aside.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, allspice, nutmeg, and cinnamon.
- Add half the dry ingredients to the egg mixture and beat to combine
- Add half the coconut milk mixture and beat to combine. Alternate adding wet and dry ingredients until the mixture is well blended.
- Gently fold the blueberries into the batter (use a spatula, not the mixer), then scoop the batter into 12 muffin tins.
- Bake 18 to 25 minutes, until a knife inserted into the center of each muffin comes out clean.
- Let cool before serving.