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blueberry coconut muffins

Blueberry Coconut Muffins

If you need something sweet, reach for something naturally sweet, like these blueberry coconut muffins.

Category Breakfast, Dessert
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Author Michael Stanwyck

Ingredients

  • 1 cup coconut flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 large eggs
  • 1/2 cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 cup fresh or thawed frozen blueberries

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and grease a 12-cup muffin tin.

  2. In a mixing bowl, whisk together the coconut flour, salt, and baking soda.
  3. In a smaller bowl, beat together with fork the eggs, coconut oil, and vanilla.
  4. Add the liquid ingredients to the dry ingredients and mix with a hand mixer on medium speed for about one minute or until well combined.
  5. Stir in the blueberries.
  6. Spoon the batter evenly into the muffin cups.
  7. Bake for 20-25 minutes until a toothpick inserted in center of a muffin comes out clean (unless it hits a blueberry).
  8. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.