Gluten-Free Blueberry Muffins made with Coconut Flour

In this recipe, a little bit of our coconut flour goes a long way. These quick and easy muffins are beautifully fluffy and moist, and are a great family breakfast treat or a tea-time snack to wow your guests.

• Preparation Time: 15 mins
• Cooking Time: 18 mins
• Total Time: 33 mins
• Calories: 143 Calories

Ingredients

• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon vanilla extract
• 3 tablespoons honey
• 3 large eggs
• 3 tablespoons butter, melted
• ⅛ teaspoon almond extract
• ¼ cup King Arthur Coconut Flour, sifted after measuring
• ½ cup fresh blueberries, thoroughly dry

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.

Step 2

Sift together the coconut flour and baking powder, and mix until well blended.

Step 3

Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.

Step 4

Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.

Step 5

Scoop the batter into the prepared muffin cups, filling each about half full.

Step 6

Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.