Blueberry Muffins With Coconut Flour
These gluten free, coconut flour blueberry muffins are moist and fluffy with only the most nutritious ingredients and not a drop of sugar. They're a treat any time of day.
Servings 12
Calories 193kcal
Ingredients
- 9 eggs
- 6 tablespoons butter
- 6 tablespoons coconut milk
- 1/2 cup + 1 tablespoon honey
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 3/4 cup coconut flour
- 3/4 teaspoon gluten free baking powder
- 8 ounces blueberries
Instructions
- 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.9 eggs, 6 tablespoons butter, 6 tablespoons coconut milk, 1/2 cup + 1 tablespoon honey, 1 teaspoon sea salt, 1 teaspoon vanilla extract
- Mix coconut flour and baking powder together in a separate bowl.3/4 cup coconut flour, 3/4 teaspoon gluten free baking powder
- Add to egg mixture and stir until just combined. Fold in blueberries.8 ounces 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.
Notes
- 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.
- Don't have coconut milk? Go ahead and use regular milk. It works fine.
- 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!
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Leftover muffins can be stored in an airtight container in the fridge for up to a week.
Nutrition
Calories: 193kcal | Protein: 6.6g
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