Gluten-Free Blueberry Muffins Made With Coconut Flour – a delicious recipe with Arthur Coconut Flour, baking powder, eggs, butter, honey, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
2
Sift together the coconut flour and baking powder, and mix until well blended.
3
Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.
4
Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.
5
Scoop the batter into the prepared muffin cups, filling each about half full.
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.
257
kcal
Calories
16
g
Fat
19
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup King Arthur Coconut Flour, sifted after measuring, 1/4 teaspoon baking powder, 3 large eggs, 3 tablespoons butter, melted, and more.
Yes, Gluten-Free Blueberry Muffins Made With Coconut Flour falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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