Blueberry Muffins Made with Coconut Flour

Ketogenic, Low Carb, Gluten Free Blueberry Muffins

Delicious, Low Carb and Gluten Free Blueberry Muffins

Introduction

Low carb and gluten free blueberry muffins
Minutes to Prepare: 10Minutes to Cook: 25Number of Servings: 14

Ingredients

2 cups Blueberries, fresh
1 cup Better Body Foods Organic Coconut Flour
1 cup Great Value No Calorie Stevia
1 tbsp Bob’s Red Mill – Chia seeds
3 tbsp Shredded Coconut Unsweetened (Bob’s Red Mill)
1 tsp Baking Soda
1/2 cup Coconut Oil, Better Body Foods Naturally Refined Organic Coconut Oil
7 large Egg, fresh, whole, raw
1 tbsp Vanilla extract
1/2 cup Silk Almond Coconut Milk Unsweetened

Tips

No fibs, these muffins do not have the same spongy consistency of those made with wheat flour. They are not made with tons of sugar so they are not super sweet. However, if you like foods made with coconut flour either as a preference or this is your dietary restriction, give them a try. They are good, I promise. I do like to smoother them in butter or cream cheese frosting… but they are also good on their own.

Directions

Preheat oven to 350 degrees. Line a muffin tin with paper cupcake liners and spray with Pam Cooking Spray. Mix all dry ingredients (no blueberries yet) in a large mixing bowl. Add the eggs, oil, milk, and vanilla. Blend until mixed will. Using a spoon or spatula, gently mix in blueberries, saving about 28-30 to top the muffins, if you like. Spoon your mixture into cupcake liners, top with blueberries, and bake for approximately 20 minutes or until browned slightly.