GLUTEN-FREE BLUEBERRY MUFFINS MADE WITH COCONUT FLOUR

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Gluten-Free Blueberry Muffins made with Coconut Flour image

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.

Provided by King Arthur Flour

Categories     Trusted Brands: Recipes and Tips     King Arthur Flour

Time 33m

Yield 6

Number Of Ingredients 9

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

Steps:

  • Preheat the oven to 400 degrees F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.
  • Sift together the coconut flour and baking powder, and mix until well blended.
  • Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.
  • Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.
  • Scoop the batter into the prepared muffin cups, filling each about half full.
  • 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.

Nutrition Facts : Calories 143 calories, Carbohydrate 13.3 g, Cholesterol 108.3 mg, Fat 9.3 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 198.7 mg, Sugar 10 g

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