Blueberry Coconut Flour Muffins
These coconut flour muffins are perfectly light and moist with fruity blueberry bursts. Enjoy as an on-the-go breakfast or as a satisfying snack. Gluten free and low carb.
Servings 8 muffins
Preheat your oven to 180 Celsius/356 Fahrenheit.
Sift coconut flour into a bowl.
Add all ingredients except for the blueberries and blend well.
Stir in the blueberries, keeping a few back for decorating.
Line a muffin pan with paper cups and half-fill each cup with the dough.
Place the remaining blueberries on top of the muffins.
Bake at 180 Celsius for ca 25 minutes or until golden brown on top.
For an even lighter dough, you can separate the eggs and whisk the egg whites until stiff peaks form. Fold in the egg whites after you have mixed the dough. Then add the blueberries last.
If you tend to detect an "eggy" taste in low carb baked goods, you can leave out 2-3 egg yolks.
You can use frozen blueberries, however, fresh ones will hold together better and get less soggy.
Calories: 216kcal | Carbohydrates: 7.7g | Protein: 7.1g | Fat: 17.1g | Fiber: 4.3g | Sugar: 1.7g