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Gluten-Free Coconut Blueberry Muffins

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“A moist, sweet, gluten-free muffin that happens to be reduced carb and high in fiber. Coconut flour absorbs a huge amount of liquid, so only a small amount of flour is necessary. The eggs work as a leavening and binding agent. Very yummy. Kosher: Pareve (if made with oil). Dairy-free and grain-free.”
READY IN:
25mins
YIELD:
6 muffins
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
  2. Sift all coconut flour (1/4 cup plus 2 tablespoons). Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps.
  3. Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
  4. Bake at 400 F for 15-18 minutes.

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