Easy Coconut Flour Blueberry Muffin
This recipe is actually very simple and easy to make. Plus, you will be surprised at how 1/4 cup coconut flour can yield six decent size muffins that came out fluffy and moist.
1/4 cup coconut flour (sifted)
1/4 teaspoon baking powder
3 tablespoon butter, melted
3 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon vanilla
1/8 teaspoon almond extract
1/2 cup blueberries (make sure they are thoroughly dry)
Preheat your oven to 400 degrees F.
Combine the dry ingredients. Make sure you sift them for a finer consistency.
Blend the wet ingredients together – eggs, honey, butter, salt and vanilla.
Mix the dry and wet ingredients together until there are no lumps. Fold the blueberries into the batter.
You can use cupcake liner or add it directly on the muffin cups (make sure you grease them first).
Scoop the batter into the muffin cups or cupcake liner, about 1/2 full. It should yield six muffins.
Bake at 400 degrees F for about 16-18 minutes.
Enjoy your muffins!
Note: I store some muffins and ate them the next day. They are actually much tastier and does not have that much “coconut-ty” taste as compared to eating them immediately after baking. They still taste great though when eaten warm so it’s really up to your own preference.
Source: Cooking with Coconut Flour by Brufe Fife