Gluten Free Blueberry Muffins

This is a wonderful little muffin recipe that I adapted from Elena's Pantry muffin recipe. They are very good, not too sweet. Recipe may be doubled.

• Ready In: 27 mins
• Serves: 6
• Yields: 6 muffins

Ingredients

• 1⁄4 cup  coconut flour, sifted
• 1⁄4 teaspoon coarse salt
• 1⁄4 teaspoon baking soda
• 3  eggs
• 2 1⁄2 tablespoons honey
• 2 1⁄2 tablespoons  oil
• 1⁄2 tablespoon vanilla
• 1⁄2 cup blueberries

Directions

1. Whisk together coconut flour, salt and baking soda in a small mixing bowl. In a separate small mixing bowl, whisk together the eggs, honey, oil and vanilla. Whisk the dry ingredients into the wet ingredients until fully incorporated. Fold in blueberries.
2. Divide the batter evenly between 6 paper lined muffin cups. Bake at 375* for 22 minutes.