New updated take on my muffins! This is my original blueberry muffin recipe turned into a bread loaf! I love the way I'm able to share this with guests and also freeze it to portion it out longer for myself! Only change - I use organic coconut oil instead of palm oil!

Updated photos will be available at the end of the month. This loaf is equivalent to 4 of the original BHB muffins.

Size options: 1 Loaf

STORAGE: Keeps in the fridge for up to 7 days or freeze for up to 2 months.

I keep the loaf in the freezer and cut off pieces as I need them. Let them come to room temp and enjoy! If I'm having a party I thaw the entire loaf and share with everyone!

INGREDIENTS: Almond flour, organic arrowroot flour, organic coconut flour, organic blueberries, organic cage free eggs, organic pure maple syrup, organic unsweetened coconut cream, organic virgin coconut oil, pure vanilla, baking soda, salt