Coconut Flour Blueberry Muffins
Delicious gluten-free and low-carb muffins made with coconut flour and fresh blueberries, perfect for breakfast or a healthy snack.
Ingredients
Muffin Ingredients
- 4 large Large eggs Use room temperature for best results.
- ½ cup Refined coconut oil, melted
- ½ cup Coconut or almond milk Use dairy-free milk if needed.
- ⅓ cup Granulated erythritol or coconut sugar Choose sweetener based on dietary needs.
- 1 cup Coconut flour Sift before measuring.
- 1 tbsp Baking powder
- ¼ tsp Salt
- 1 cup Fresh blueberries Choose plump and firm berries.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease it lightly.
- In a bowl, mix together the dry ingredients: coconut flour, baking powder, and salt.
- In another bowl, whisk together the wet ingredients: eggs, melted coconut oil, and sweetener.
- Gently combine the wet and dry ingredients until just mixed, being careful not to over-mix.
- Fold in the blueberries gently to prevent them from breaking.
Baking
- Fill each muffin cup about two-thirds full with the batter.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack.
Notes
Store in an airtight container for up to a week in the fridge or freeze for up to three months.