Gluten-free Blueberry Muffins (Paleo, Grain Free)
These gluten free, grain free, coconut flour blueberry muffins are moist and fluffy with only the healthiest ingredients and not a drop of sugar. They're a treat any time of day.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Preheat oven to 400 ℉. Prepare a muffin pan with paper liners.
Melt butter in a small pan. Then, whisk melted butter with eggs, coconut milk, honey, salt, and vanilla extract in a mixing bowl.
Mix coconut flour and baking powder together in a separate bowl.
Add to egg mixture and stir until just combined. Fold in blueberries.
Spoon batter into muffin cups.
Bake 20-25 minutes. Muffins are ready when a toothpick inserted into the center of each muffin comes out clean. Let muffins cool for about 10 minutes. Serve warm.
- Today when I made this recipe, I used jumbo muffin liners and filled them all the way to the top. That yielded 9 muffins. Nicole has used smaller muffin liners in the past which usually yields abut a dozen.
- What about toppings? How about crushed nuts or cinnamon or coconut flakes? Just sprinkle them on top before baking.
- Here’s a delicious serving suggestion. When the muffins are done, slice one open and grill it in a pan with a little butter. Now that’s a yum, yum, yum!