Coconut Flour Blueberry Muffins
Light, fluffy, and moist gluten-free muffins, perfect for breakfast, lunch, or snack. So easy you’ll want to bake them again and again!
Servings: 12 muffins
Calories: 103kcal
Ingredients
- ½ cup coconut flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 7 eggs, room temperature
- 6 tablespoons butter, melted
- ¼ cup honey
- ¾ teaspoon vanilla extract
- 1 cup frozen blueberries
Directions
- Preheat oven to 400°F. Grease muffin pan cups.
- Whisk together coconut flour, baking powder, and salt in a bowl until there are no clumps.
- Combine eggs, butter, honey, and vanilla extract in a separate large bowl and stir until well mixed.
- Add dry ingredients to wet ingredients and stir until the mixture is smooth. Fold in frozen blueberries.
- Spoon batter into muffin pan cups, filling each about half full.
- Bake 20 to 25 minutes, until muffin tops turn golden brown and an inserted toothpick comes out clean.
- Allow muffins to rest in the pan for 5 minutes, then transfer to a cooling rack.
- Store in an airtight container chilled for 1 to 2 days or frozen for 3 to 4 months.
Notes
Don’t worry if the batter seems super soupy; it’s meant to be runny. The eggs, honey, and frozen blueberries provide liquid for the absorbent coconut flour to soak up during baking.