Gluten Free Blueberry Muffins
By Lynxa
Rate this recipe
4.7/5
(6 Votes)
Ingredients
- ½ cup coconut flour, sifted
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 6 eggs
- ⅓ cup agave nectar
- ⅓ cup grapeseed oil
- 1 tablespoon vanilla extract
- 1 cup blueberries, fresh or frozen
Details
Servings 12
Adapted from elanaspantry.com
Preparation
Step 1
1.In a small bowl, combine coconut flour, salt and baking soda
2.In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer
3.Mix dry ingredients into wet, blending with a hand mixer
4.Gently fold in blueberries
5.Place batter in paper lined muffin tins
6.Bake at 350° for 20-25 minutes
7.Cool and serve
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