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Gluten Free Coconut Flour Blueberry Muffins That Delight!

Gluten free coconut flour blueberry muffins
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Delicious and fluffy gluten-free muffins made with coconut flour and fresh blueberries.

Ingredients

Scale
  • 1 cup coconut flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 large eggs
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the coconut flour, sugar, baking soda, and salt.
  3. In another bowl, whisk the eggs, then add the melted coconut oil and vanilla extract.
  4. Combine the wet ingredients with the dry ingredients until well mixed.
  5. Gently fold in the blueberries.
  6. Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
  7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Store muffins in an airtight container for up to 3 days.
  • For added flavor, consider adding lemon zest to the batter.
  • These muffins can be frozen for up to 3 months.

Nutrition

Find it online: https://millerecipes.com/gluten-free-coconut-flour-blueberry-muffins-recipe/