Coconut Flour Blueberry Muffins
These Coconut Flour Blueberry Muffins are light, airy, and bursting with fruit. Coconut flour makes them naturally gluten-free and high in fiber. A generous amount of eggs ensures they are protein-rich and don’t crumble. Sweetened with allulose for a keto-friendly profile. Coconut milk and oil add healthy fats and moisture. Perfect for a grab-and-go low-carb breakfast.
- Prep
- 15 min
- Cook
- 15 min
- Rest
- 15 min
- Servings
- 1
- Calories
- 160 per serving
- Temperature
- 180°C
- Difficulty
- beginner
- Cost
- $8
Ingredients
- 0.75 cup Coconut Flour
- 1 tsp Baking Powder
- 0.33 cup Granulated Sweetener
- 6 count large Eggs
- 2 tbsp Coconut Oil
- 0.75 cup Canned Coconut Milk
- 1 tbsp Vanilla Extract
- 0.75 cup Blueberries
Steps
- 1Whisk eggs, vanilla, sweetener.
- 2Whisk in milk and oil.
- 3Fold in flour and baking powder.
- 4Fold in blueberries.
- 5Bake 30-35 mins at 350F.
dessert