Gluten-Free Coconut Blueberry Muffins

Total Time
25mins
Prep
10 mins
Cook
15 mins

A moist, sweet, gluten-free muffin that happens to be reduced carb and high in fiber. Coconut flour absorbs a huge amount of liquid, so only a small amount of flour is necessary. The eggs work as a leavening and binding agent. Very yummy. Kosher: Pareve (if made with oil). Dairy-free and grain-free.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
  2. Sift all coconut flour (1/4 cup plus 2 tablespoons). Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps.
  3. Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
  4. Bake at 400 F for 15-18 minutes.