Blueberry Muffins

These easy to make gluten-free blueberry muffins takes around 10 minutes to prepare and 30 minutes to bake and they will make a great addition to your child's lunchbox.

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Category: Muffins and Breads

Cuisine: Western

Keyword: #muffins #glutenfree #blueberry #healthy #baking

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: muffins

Calories: 144kcal

Author: Vanessa Gengaroli

Ingredients

1 cup coconut flour
1 tablespoon gluten free baking powder
8 large eggs
4 tablespoons coconut oil
2/3 cup coconut milk canned
1/2 cup maple syrup or rice malt syrup
1 teaspoon vanilla extract
1 cup fresh blueberries

Instructions

Pre-heat. Pre-heat oven to 180C/355F.
Prep the muffins. In a large bowl, combine the coconut flour and baking powder. In another bowl, whisk together the eggs, coconut oil, coconut milk, maple syrup and vanilla extract. Add the wet mixture to the dry mixture, mixing thoroughly to combine. Fold in the blueberries.
Cook the muffins. Spoon the batter into lined muffin trays and place in the oven for 25-30 minutes until golden and a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins. Allow to cool on a wire cooling rack for 10 minutes.

Notes

You can also use a silicone muffin pan to cook these muffins.

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