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UPDATE: take a look at out my Mini Blueberry Muffins How-to video!
Blueberry muffins are this kind of classic little take care of. Mammoth for breakfast, an afternoon snack with a cup of tea and even dessert. These Gluten Free Blueberry Muffins, made with coconut flour, are gentle, fluffy and gratifying.
This is the first coconut flour recipe I’ve posted. My authorized taste tester (that could per chance be the beloved husband) and I had a dialog final night about my coconut flour recipes all true through which he gave me his blessing to post this one for blueberry muffins. The boys also gave their tacit approval by gorging down a fats batch.
Between these two stamps of approval (and several other others that I received’t make the effort to detail right here), I would converse these gluten-free blueberry muffins are ready for “top time!” Skills.
Pin Recipe
Instructions
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In a dinky bowl, mix coconut flour, salt and baking soda
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In a tidy bowl, mix eggs, agave, grapeseed oil and vanilla and blend smartly with a hand blender
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Combine dry formulation into moist, blending with a hand mixer
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Gently fold in blueberries
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Jam batter into a paper lined
muffin pan -
Bake at 350°F for 20-25 minutes
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Frigid and attend
Prep Time 15 minutes
Prepare dinner Time 20 minutes
Whole Time 35 minutes
Please demonstrate: longtime readers, this recipe makes use of coconut flour, no longer almond flour. These two flours have very varied properties; substituting one for the varied will no longer work. I’ve had masses of fun cooking with coconut flour and am having a admire forward to sharing more of these gentle and fluffy recipes with you!
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