Blueberry muffin straight out of the oven. Toodie, AKA Blueberry Muffin, looks on in anticipation.
I'm constantly searching for healthy treats, and stumbled across a recipe for Coconut Flour Blueberry Muffins here. I've altered the recipe ever so slightly; they're delicious!
COCONUT FLOUR BLUEBERRY MUFFINS
3 large eggs
2 Tablespoons butter, melted
2 Tablespoons coconut milk
2 Tablespoons agave nectar
1/4 cup coconut flour
1/4 teaspoon sea salt
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1 cup fresh/frozen blueberries (more or less to your liking)
Preheat oven to 400 degrees F. Prepare muffin tins (use muffin papers)...this recipe will make 8 muffins.
Combine wet ingredients with salt and blend well. Add coconut flour with baking powder, then add to wet ingredients and blend until there are no longer lumps. Gently fold in blueberries (make sure they're not too wet if frozen). I added the blueberries to the batter while they were still frozen...just stir them in well right away so they don't become a frozen mass in the batter.
Pour batter into prepared muffin tins. You can fill the muffin papers fairly full as the muffins don't rise too drastically. Bake 15-20 minutes, or until done.