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