Description
These moist blueberry muffins are made with coconut flour and naturally sweetened with honey or maple syrup. They are gluten free, dairy free, and lightly sweet with bursts of fresh blueberries.
Ingredients
- ⅓ cup + 2 tablespoons (59g) coconut flour
- ⅛ teaspoon baking soda
- 2 tablespoons raw honey (or maple syrup)
- ½ cup full-fat coconut milk
- 2 tablespoons coconut oil (melted)
- 3 eggs
- ½ teaspoon vanilla extract
- ¼ cup fresh blueberries
Instructions
- Preheat the oven to 350°F and line a muffin tin with baking cups.
- In a bowl, mix together the coconut flour and baking soda.
- In a separate bowl, whisk together the honey, coconut milk, melted coconut oil, eggs, and vanilla extract.
- Using a rubber spatula, combine the wet ingredients with the dry ingredients until a smooth batter forms.
- Gently fold the blueberries into the batter.
- Spoon the batter into the prepared muffin tin, filling each cup to the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Place the pan on a wire rack and allow the muffins to cool completely before serving.
Notes
- Frozen blueberries can be used instead of fresh; add them directly to the batter without thawing.
- Allow the muffins to cool fully so they firm up properly due to the coconut flour.
- Store muffins in an airtight container in the refrigerator for up to 4 days.
- These muffins can be gently reheated or enjoyed chilled.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170 kcal
- Sugar: 7 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 93 mg
