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Blueberry Coconut Flour Muffins

Moist and springy with less than 5 net carbs per muffin, these blueberry coconut flour muffins are going to become your next go-to low-carb muffin recipe. 

Ingredients

Scale
  • 4 large eggs
  • 1/3 cup canned coconut milk
  • 2 teaspoons liquid stevia, optional
  • 2 tablespoons melted coconut oil
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries

Instructions

  1. Preheat oven to 350F and line a muffin pan with 8 paper liners.
  2. Put all ingredients, minus the blueberries, in the order listed inside your blender or food processor and beginning at a slow speed and increasing as the ingredients incorporate, mix until smooth. Pausing the blender a few times to incorporate ingredients from the sides with a rubber spatula. Wait for a couple of minutes for the batter to thicken and the coconut flour to absorb some of the liquid.
  3. Add the blueberries and fold to combine.
  4. Spoon the batter into 8 muffin tins and bake, for 22-25 minutes until a toothpick comes out clean and the tops are browned.
  5. Remove from the oven and allow muffins to cool down prior to serving.

Equipment

Nutrition

Keywords: coconut flour muffins,