Wild Berry Muffins (gluten-free, paleo)

Wild berries are all over the place right now!  If you are lucky enough to forage around and pick some, then you won’t regret it.  Otherwise, you could easily use any berry.
Wild Berry Muffins (gluten-free, paleo)
6 eggs
1/2 cup coconut flour
1/2 softened butter
1/2 cup local honey
1 Tbsp vanilla
1/2 tsp salt
1/4 tsp baking soda
3/4 cup berries
zest from one lemon
Tbsp of fresh thyme (optional)
Preheat oven to 350F.  Mix honey and butter together and then add everything else.  Fold in berries.  Fill muffin cups and bake for 30-35 minutes.  Allow to cool and enjoy.

Simply Berry Jam


Every year I get overly excited about the Organic Blueberry Ranch and those dang Bluecrop Blueberries.  I have no clue why I love them so much, but they are the best variety!!!!  Some may argue otherwise, and in that case, use your own favorite variety. ;)  I get so excited that I buy over 30lbs every year and have packages in the freezer until the next season starts.  Right after blueberry season comes apple season; therefore I take a break from berries and move to applesauce, etc.  However, when April and May come around, I start to think about blueberries again and exactly how many I still have frozen!  This is a perfect way to use some of your frozen berries if you still have some around from last season.  If you have a family, I suggest making a double batch.  You can assess whether or not you will eat it all within a week or so or if you should freeze a small container of it for the next time you need jam.

I’ve never made jam until now because I have no patience for reducing, canning, etc.  This jam is perfect because you can tailor the berries to your liking, make the amount you want, you only truly need two ingredients, and its made in 10 minutes.

Chia Berry Jam


  • 2 cups mixed berries, frozen or fresh
  • 1-2 Tbsp of honey (optional)
  • 2 Tbsp chia seeds


In a saucepan over medium heat, place berries and honey and let breakdown.  Use a spatula to occasionally break up the berries for about 10 minutes until you have a chunk, jam-like consistency.  Take off heat and add the chia seeds.  Stir them in evenly and place in a mason jar in the fridge.  Let sit for an hour before serving.