Bakery-Style Blueberry Pecan Muffins

• 2 whole Eggs
• 1 cup Whole Milk Kefir
• 1 cup Coconut Sugar
• 1/4 cups Avocado Oil
• 1-3/4 cup Whole Wheat Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ginger
• 1/2 teaspoons Sea Salt
• 1/2 cups Chopped Pecans
• 2 cups Fresh Blueberries
• 1 teaspoon Coarse Sprinkling Sugar, For Topping

1. Preheat oven to 400u0b0F and lightly grease a jumbo muffin tin with avocado oil.
2. In a large bowl, whisk eggs, kefir, coconut sugar, and avocado oil until smooth and well incorporated. Set aside.
3. In a medium bowl, combine flour, baking powder and baking soda, and spices. Gradually mix this into the wet ingredients, about 1/2 cup at a time. Once combined, fold in chopped pecans and fresh blueberries.
4. Fill each muffin tin to the very top with batter and plop a couple extra blueberries on top, if you have extra. Sprinkle about a tablespoon of coarse sprinkling sugar on top of each muffin. Bake at 400u0b0F for 5 minutes, then reduce the temperature to 350u0b0F and bake for 18 more minutes.
5. Remove the muffin tin from the oven and allow them to cool for 30 minutes before removing them from the tin.
6. Serve immediately. My favorite is with Greek yogurt and peanut butter, and sliced banana. Store leftovers in an airtight container in the fridge for up to two weeks. Enjoy!

eggs, milk, coconut sugar, ubc, whole wheat flour, baking powder, baking soda, cinnamon, ginger, salt, pecans, fresh blueberries, sprinkling sugar

Taken from tastykitchen.com/recipes/breads/bakery-style-blueberry-pecan-muffins/ (may not work)