Grain-Free Blueberry Muffins

Name: Grain-Free Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 4 eggs; 1/3 cup honey; 2 teaspoons pure vanilla extract; 1/3 cup coconut oil; 1 cup full-fat canned coconut milk; 1/2 cup coconut flour; 1 cup tapioca flour; 1/2 tsp salt; 1/2 teaspoon baking soda; ½ teaspoon ground cinnamon; 1 cup fresh blueberries; 1/3 cup unsweetened shredded coconut

User Reviews

4.5

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12 muffins
Calories
210 kcal
Course
Breakfast
Cuisine
American

Grain-Free Blueberry Muffins

Tyler Espinosa

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Grain-Free Blueberry Muffins make for a perfectly sweet berry-studded delight!

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Ingredients

Servings

4 eggs
1/3 cup honey
2 teaspoons pure vanilla extract
1/3 cup coconut oil softened
1 cup full-fat canned coconut milk
1/2 cup coconut flour
1 cup tapioca flour
1/2 tsp salt
1/2 teaspoon baking soda
½ teaspoon ground cinnamon
1 cup fresh blueberries
1/3 cup unsweetened shredded coconut optional

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Instructions

Preheat the oven to 375 degrees F and line a 12-hole muffin tray with muffin papers.
Add all of the ingredients except for the blueberries to a blender and blend until combined.
Fold in the blueberries. Pour muffin batter into the prepared muffin tray, filling the holes most of the way up.
Place on the center rack of the oven and bake for 25 to 35 minutes (sprinkle muffins with unsweetened shredded coconut half-way through baking if desired). Baked goods are considered fully cooked when they reach an internal temperature of 190 to 200 degrees F. You can insert a meat thermometer into the center of a muffin to check the temperature if you'd like.
Allow muffins to cool at least 1 hour before removing the muffin papers and eating (note: the muffins will stick to the papers if you don't wait for them to cool).