Coconut Flour Blueberry Muffins

Name: Coconut Flour Blueberry Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 0.75 cup Coconut Flour; 1 tsp Baking Powder; 0.33 cup Granulated Sweetener; 6 count Eggs; 2 tbsp Coconut Oil; 0.75 cup Canned Coconut Milk; 1 tbsp Vanilla Extract; 0.5 cup Blueberries

Light and fluffy muffins that are completely gluten-free and low-carb. Made with coconut flour and sweetened with nut-free milk and a sugar alternative. Bursting with fresh blueberries in every bite. High in fiber and healthy fats, these are perfect for a quick breakfast or snack. Moist, tender, and delicious.

Prep

10 min

Cook

10 min

Temp

350°F

Difficulty

beginner

Servings

Cost

Ingredients

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

Instructions

1
Preheat oven to 350°F.
2
Whisk eggs, vanilla, sweetener, milk, oil.
3
Fold in flour, baking powder.
4
Fold in blueberries.
5
Bake 30-35 mins.