There are few things more blissful than sitting in scrubby patches of mountainside blueberry bushes and gingerly scooping up their tiny multi-hued blue fruits into your palms. This year, as we retreated slowly from our annual late August blueberry-gathering trip surrounded by the dipping rays of an early evening sun, I decided there were few other places I would rather be. The same excitement struck when we arrived home and, unloading the berry-filled containers from our beat-up backpacks, went about cheerfully reviewing the endless possibilities for blueberry-themed culinary experiments. For an innovative spin on the traditional blueberry muffin, we decided to try this No-Sugar Blueberry Muffin recipe from our newly added book by Dr. Bruce Fife, Cooking with Coconut Flour. Pleasantly buttery and bursting with flavor, this delicous gluten free alternative is easy to make even if you are new to baking with coconut flour. And if you didn't get out to pick wild blueberries this season, these tasty native fruits are still in season at many farmer's markets and local stores to savor while they last.