Coconut Flour Blueberry Muffins

Coconut Flour Blueberry Muffins

These Coconut Flour Blueberry Muffins are light, airy, and bursting with fruit. Coconut flour makes them naturally gluten-free and high in fiber. A generous amount of eggs ensures they are protein-rich and don’t crumble. Sweetened with allulose for a keto-friendly profile. Coconut milk and oil add healthy fats and moisture. Perfect for a grab-and-go low-carb breakfast.

Preparation Time: 15 mins

Cooking Time: 15 mins

Rest Time: 15 mins

Cooking Temp: 180°C

Difficulty: beginner

Calories: 160

Best Season:

Estimated Cost: $8

Ingredients:

Serving for:

1

Coconut Flour:

0.75

cup
2

Baking Powder:

1

tsp
3

Granulated Sweetener:

0.33

cup
4

large Eggs:

6

count
5

Coconut Oil:

2

tbsp
6

Canned Coconut Milk:

0.75

cup
7

Vanilla Extract:

1

tbsp
8

Blueberries:

0.75

cup

Instructions

1

Whisk eggs, vanilla, sweetener.

2

Whisk in milk and oil.

3

Fold in flour and baking powder.

4

Fold in blueberries.

5

Bake 30-35 mins at 350F.