Coconut Flour Blueberry Muffins
Coconut Flour Muffins that are moist, fluffy, and packed with flavor. Great for breakfast or a healthy snack!
Ingredients
- ½ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs
- ⅓ cup melted coconut oil or butter
- ¼ cup unsweetened almond milk
- ¼ cup maple syrup or sugar-free sweetener
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries if using frozen, do not thaw
- Optional: 1 teaspoon lemon zest for extra flavor
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a medium bowl, whisk together coconut flour, baking soda, and salt.
- In a separate bowl, beat the eggs, then mix in melted coconut oil, almond milk, maple syrup (or sweetener), and vanilla extract.
- Combine the wet and dry ingredients, stirring until smooth. Let sit for 2–3 minutes to thicken.
- Gently fold in blueberries (and lemon zest if using).
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 22–25 minutes, or until tops are golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.