Coconut Flour Blueberry Muffins are a delightful and wholesome treat that combines the natural sweetness of blueberries with the nutty flavor of coconut. This gluten-free and paleo-friendly recipe offers a healthier twist on the classic blueberry muffin, making it an excellent choice for those with dietary restrictions or anyone looking for a tasty and nutritious snack.
– 1 cup coconut flour– 1/2 cup coconut oil, melted– 1/2 cup honey or maple syrup– 6 large egg– 1 teaspoon vanilla extract– 1/2 teaspoon baking soda– 1/4 teaspoon salt– 1 cup fresh or frozen blueberrie
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, combine the coconut flour, baking soda, and salt. Ensure the ingredients are well incorporated, creating a uniform dry mixture.
In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until smooth and well combined.
Add the wet ingredients to the dry ingredients and stir until a thick batter forms. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.