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Coconut Flour Blueberry Muffins

These Coconut Flour Blueberry Muffins are light, airy, and bursting with fruit. Coconut flour makes them naturally gluten-free and high in fiber. A generous amount of eggs ensures they are protein-rich and don’t crumble. Sweetened with allulose for a keto-friendly profile. Coconut milk and oil add healthy fats and moisture. Perfect for a grab-and-go low-carb breakfast.

Coconut Flour Blueberry Muffins

Prep

15 min

Cook

15 min

Temp

180°C

Difficulty

beginner

Servings

1

Cost

$8

Ingredients

  • 0.75 cup Coconut Flour
  • 1 tsp Baking Powder
  • 0.33 cup Granulated Sweetener
  • 6 count large Eggs
  • 2 tbsp Coconut Oil
  • 0.75 cup Canned Coconut Milk
  • 1 tbsp Vanilla Extract
  • 0.75 cup Blueberries

Instructions

  1. 1

    Whisk eggs, vanilla, sweetener.

  2. 2

    Whisk in milk and oil.

  3. 3

    Fold in flour and baking powder.

  4. 4

    Fold in blueberries.

  5. 5

    Bake 30-35 mins at 350F.