Blueberry Muffin (Gluten Free, Nut Free, Dairy Free, Low Carb)

wooden cutting board topped with four coconut flour blueberry muffins in colorful muffin cups with loose blueberries around

Blueberry Muffin (Gluten Free, Nut Free, Dairy Free, Low Carb)

This Blueberry Muffin recipe is made with coconut flour and is free of any nuts, dairy, grains and gluten. Healthy, quick and easy to make, moist and soft.

Dairy-free, Grain-free, Low-carb/Keto, Paleo

Servings

Prep Time15

Cook Time30

Recipe by: Adriana Harlan

(livinghealthywithchocolate.com)

Ingredients

▢ ⅓ cup + 2 tablespoons (59g) coconut flour
▢ ⅛ teaspoon baking soda
▢ 2 tablespoons raw honey or maple syrup
▢ ½ cup full-fat coconut milk
▢ 2 tablespoons coconut oil melted
▢ 3 eggs
▢ ½ teaspoon vanilla extract
▢ ¼ cup fresh blueberries*

Instructions

Preheat the oven to 350°F and line a muffin tin with baking cups.
Mix together the coconut flour and baking soda.
In a separate bowl, whisk together the honey, coconut milk, coconut oil, eggs, and vanilla extract.
Using a rubber spatula, mix the wet and dry ingredients together.
Gently fold the blueberries into the batter.
Spoon batter into the prepared muffin tin, filling each to the top.
Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
Set pan on a wire rack to cool. Wait until muffins are completely cool before serving. Store in the refrigerator.

Notes

*Frozen/thawed blueberries may not work well in this recipe because they add moisture.

Nutrition