Coconut Flour Blueberry Muffin
These Coconut Flour Blueberry Muffins are a delicious, gluten-free treat that’s perfect for breakfast or a healthy snack.
Introduction
Gather coconut flour, eggs, baking powder, honey or maple syrup, fresh blueberries, and a pinch of salt.
Ingredients
In a bowl, whisk together eggs, honey (or maple syrup), and a touch of vanilla extract until well combined.
Mixing the Wet Ingredients
In another bowl, mix coconut flour, baking powder, and salt. Ensure the ingredients are evenly distributed.
ombining Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
Incorporating Ingredients
Line a muffin tin with paper liners or grease it lightly. Spoon the batter into each cup, filling about 2/3 full.
Preparing the Muffin Tin
Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Baking Instructions
Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Cooling and Serving
These Coconut Flour Blueberry Muffins are light, flavorful, and healthy—ideal for a quick breakfast or a nutritious snack option.
Why You’ll Love Them
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