• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
• Note: This is probably my strangest recipe. For some people, the muffins hold together, and for others, they fall apart. I’m not sure why. A little soggy/moist is normal, but the muffins should be fully formed so you can pick them up without them breaking. I’ve made this recipe about 4-5 times myself. The muffins have held together every time, so I am always puzzled when I get feedback from someone saying the muffins fell apart. If your muffins don't hold together, consider cutting the applesauce in half. You could also add plantain flour or ground pork rinds as a binder to firm up the texture.
• Note: If you liked this muffin recipe, click here for more animal-based muffin recipes.

Prep work:

• Soak the dates in a bowl with water for 1-2 hours.
• Melt the ghee on your stovetop.

Make the batter.

• In a blender, mix all ingredients except for the fresh blueberries and lemon zest until smooth.
• Pour the batter into a mixing bowl. Fold in 1.25 cups of blueberries (set aside 1/4 cup for now) and the lemon zest.
• Pour the batter into the paper cupcake liners in your cupcake pan. Fill the slots all the way to the top.
• Take the 1/4 cup of fresh blueberries you set aside and place 4-5 of them on the top of each muffin. The goal is for the blueberries to sit on the top of the muffin instead of sinking into the batter so they pop out while baking and create a beautiful muffin.

Bake the muffins.

• Bake the muffins at 350 degrees for 40 minutes. Tops should be golden brown when done.
• Allow them to rest/cool for about 10 minutes, then enjoy!
• Store in the fridge in an airtight container for 4-5 days.