Perfect for the Fourth of July, or anytime, I’ve adapted a simple blueberry muffin into a red, white, and blue muffin by adding raspberries to the batter. Pretty, delicious and perfect for the occasion! This muffin uses coconut flour so it’s a gluten and grain free recipe (as well as being dairy free). It’s light and “springy” to the touch and will keep moist for longer than most muffins.
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