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Blueberry Muffins
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Servings
12
muffins
Ingredients
½
cup
coconut flour
, sifted
½
teaspoon
celtic sea salt
½
teaspoon
baking soda
6
large eggs
⅓
cup
honey
or
agave nectar
⅓
cup
palm shortening
or
grapeseed oil
1
tablespoon
vanilla extract
1
cup
blueberries, fresh or frozen
Instructions
In a
small bowl
, combine coconut flour, salt and baking soda
In a
large bowl
, combine eggs, agave, grapeseed oil and vanilla and blend well with a
hand blender
Mix dry ingredients into wet, blending with a hand mixer
Gently fold in blueberries
Place batter into a
paper lined
muffin pan
Bake at 350°F for 20-25 minutes
Cool and serve
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Cook Mode
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Equipment
Hand Blender
Paper Liners
Muffin Pan
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!