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Healthy blueberry muffins

Coconut Flour Blueberry Muffins

Wendy Faulkner
These delicious coconut flour blueberry muffins are low in sugar, high in fibre and gluten free.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Healthy
Servings 6
Calories 125 kcal

Equipment

  • 6 hole muffin tin
  • paper cases
  • large bowl
  • electric or hand whisk

Ingredients
  

  • 3 eggs
  • 30 g butter, well softened or coconut oil or olive oil
  • 2 tablespoon honey or maple syrup or sugar
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla essence or ⅛ teaspoon almond extract
  • 40 g coconut flour
  • 100 g blueberries, fresh or frozen

Instructions
 

  • Whisk together the eggs, softened butter, honey and vanilla or almond extract. The mixture should be frothy and well mixed,
  • Stir in the coconut flour and baking powder and mix well. Add the blueberries and gently mix.
  • Spoon into a muffin tray lined with paper cases.
  • Bake for 20 mins at 180 degrees until golden and set.
  • Cool on a wire rack, and store in an airtight container.

Notes

The butter needs to be soft so that it mixes well. If necessary, cut into cubes and place in a bowl of lukewarm water for a few minutes.

Nutrition

Calories: 125kcalCarbohydrates: 13.1gProtein: 3.9gFat: 6.8gSaturated Fat: 3.6gFiber: 3.3gSugar: 7.6g
Keyword Blueberries, Brunch, Coconut Flour
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