Coconut Flour Blueberry MuffinS

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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.

INGREDIENTS 

– 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

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INSTRUCTIONS

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

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Step 1

In a large mixing bowl, combine the coconut flour, baking soda, and salt. Ensure the ingredients are well incorporated, creating a uniform dry mixture.

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Step 2

In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until smooth and well combined.

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Step 3

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.

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Step 4

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.

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Step 5

Also Check Easy, Gluten-Free Banana Muffins