Ingredients

Directions

• 1 Lb ground turkey (or chicken)
• 1 pint of blueberries (about 1 Cup)
• 3 sage leaves – finely chopped or 1 tsp dried
• 3 thyme sprigs – leaves finely chopped or 1 tsp dried
• 1/2 onion – finely diced
• 1/4 Cup coconut flour – sifted
• 1 tsp sea salt
• 1/2 tsp baking soda
• 2 eggs
• 1/3 Cup coconut milk​​

* Recipe makes 10 muffins

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• Pre-heat oven to 375.
• In a large bowl, combine all of the ingredients except the coconut milk. Mix thoroughly with your hands.
• Add the coconut milk and mix thoroughly. The consistency should be similar to a meatloaf or a little more liquid-y than a burger mix. If the mix is too dry, add more coconut milk. If the mix is too wet, add more coconut flour (slowly!).
• Distribute the meat-mix (about 1/4 Cup per muffin) into non-stick muffin tins (I like the non-bleached muffin liners). If they are not non-stick, simply coat them with some coconut oil (put some on a paper towel and rub it around the sides).
• Bake in the oven for ~25 minutes or until they are cooked through.