coconut-flour-blueberry-muffins

Coconut Flour Blueberry Muffins

Light and fluffy muffins that are completely gluten-free and low-carb. Made with coconut flour and sweetened with nut-free milk and a sugar alternative. Bursting with fresh blueberries in every bite. High in fiber and healthy fats, these are perfect for a quick breakfast or snack. Moist, tender, and delicious.

Preparation Time: 10 mins

Cooking Time: 10 mins

Rest Time: 10 mins

Cooking Temp: 350°F

Difficulty: beginner

Calories: 180

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

Eggs:

6

count
5

Coconut Oil:

2

tbsp
6

Canned Coconut Milk:

0.75

cup
7

Vanilla Extract:

1

tbsp
8

Blueberries:

0.5

cup

Instructions

1

Preheat oven to 350°F.

2

Whisk eggs, vanilla, sweetener, milk, oil.

3

Fold in flour, baking powder.

4

Fold in blueberries.

5

Bake 30-35 mins.