Blueberry Coconut Flour Muffins (Paleo)

[Loupy]

Blueberry Coconut Flour Muffins (Paleo)
Author: Linda Etherton @ glutenfreehomemaker.com/


These paleo blueberry coconut flour muffins are a moist and delicious baked treat that can be enjoyed as part of your breakfast or lunch or on their own as a snack.
I’ve been doing less baking since going grain free. I do still bake with gluten-free grains for my family, but not as much. For the most part, I don’t miss baked goods, but I have always been fond of muffins. I can eat these paleo muffins without consuming too many calories or having a sugar/carb crash.
Coconut flour is a wonderful low carb, grain free substitute, but it does require the use of more eggs than other flours. For that reason, I cannot recommend a flour substitute for this recipe. Either use coconut flour, or use a different recipe. And because I know someone is going to ask, I have no idea if you can use an egg substitute.
If you haven’t tried baking with coconut flour, this recipe might be a good one to start with. And if you have flour leftover, try these coconut flour biscuits.

Serves: Makes 12

Ingredients
½ - 1 cup coconut flour (see note below)
¾ teaspoon salt
½ teaspoon baking soda
6 large eggs
½ cup melted coconut oil
½ cup honey (or use your favorite no calorie sweetner.)
2 teaspoons vanilla extract
1 cup fresh or thawed frozen blueberries

Instructions
Preheat oven to 350° and grease a 12 cup muffin tin.
In a mixing bowl, whisk together the coconut flour, salt, and baking soda.
In a smaller bowl, beat together with fork the eggs, coconut oil, honey, and vanilla.
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.
Stir in the blueberries.
Spoon the batter evenly into the muffin cups.

Bake for 20 – 25 minutes until a toothpick inserted in center of a muffin comes out clean (unless it hits a blueberry).
Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.


Notes
I used 1 cup of Let's Do Organic brand coconut flour. Other brands may work differently and require less flour.
Start with ½ cup and add more to achieve a thick but wet batter.

To stop blueberries from dropping to the bottom, toss them with about a tablespoon of flour before adding them to the batter.