Bakery-Style Blueberry Pecan Muffins

Preheat oven to 400ºF and lightly grease a jumbo muffin tin with avocado oil.

In a large bowl, whisk eggs, kefir, coconut sugar, and avocado oil until smooth and well incorporated. Set aside.

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.

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 400ºF for 5 minutes, then reduce the temperature to 350ºF and bake for 18 more minutes.

Remove the muffin tin from the oven and allow them to cool for 30 minutes before removing them from the tin.

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!