Simply Fit by Erica - Day 3

Day 3 of the Simply Fit Guide is a rest day, so we are going to share one of Erica's amazing recipes with you! The recipe is for what Erica calls Blueberry "Scuffins", because they are a super delicious cross between a scone and a muffin. This recipe is gluten and dairy free as well, so enjoy :)


  • 6 eggs
  • 1 cup canned, full-fat coconut milk
  • 1 tsp vanilla extract
  • 4 Tablespoons honey
  • 4 Tablespoons coconut oil, melted
  • 2/3 cup + 3 Tablespoons coconut flour
  • 1/2 tsp baking soda
  • pinch of sea salt
  • 1 cup fresh blueberries


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk eggs, coconut milk, vanilla, honey and coconut oil.
  3. In a small bowl, combine coconut flour, baking soda and salt.
  4. Slowly pour the dry ingredients into the wet while whisking until all the ingredients are combined.
  5. Next, fold in the fresh blueberries.
  6. Using an ice cream scooper, drop the batter onto the lined baking sheet and lightly press down each ball of batter.
  7. Bake for 14 minutes. Rotate and bake for another 12-15 minutes, until lightly browned on top.
  8. Store in an air tight container in the fridge. Enjoy :)