Coconut Flour Blueberry Muffins

12 muffins

Coconut Flour Blueberry Muffins! If you’re looking for an EASY, healthy muffin recipe that uses only coconut flour this is it!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Preheat the oven to 350F. Line a muffin pan with paper liners.
In a large bowl, whisk together the eggs, coconut oil/butter, applesauce, honey, vanilla and cider vinegar.
Add the coconut flour, baking soda, and salt and mix to thoroughly combine. Stir in the blueberries. Scoop the batter into the prepared muffin pan, filling each one 2/3 the way up. Sprinkle each muffin with a bit of sugar/chopped pecans, if using.
Bake for 17-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Allow to cool 5 minutes in a pan. Transfer to a wire rack and cool completely. Enjoy!

RECIPE NOTES

Fresh vs. frozen blueberries: Both frozen and fresh blueberries will work for this recipe. I have frozen blueberries on hand more often than fresh ones, so I use frozen a lot. I like to thaw the blueberries before adding them to the mix. (If the blueberries are too frozen it may cause the coconut oil to solidify!) Make sure everything else is mixed before you add in the blueberries and stir lightly. Otherwise, you'll end up with blue batter!

Use high-quality coconut flour: Not all brands of coconut flour are created equal! Lately, I've been loving this brand.

Use the right muffin liners: To ensure the muffins don't stick to the liner, I use these unbleached muffin liners. They make a huge difference and are my favorite for gluten-free baking.