Gluten-free Blueberry Muffins Made With Coconut Flour

Ingredients

• Servings: 6
• 1/4 cup king arthur coconut flour, sifted after measuring
• 1/4 teaspoon baking powder
• 3 large eggs
• 3 tablespoons butter, melted
• 3 tablespoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1/2 cup fresh blueberries, thoroughly dry

Recipe

Preparation Time: 15 mins Cook Time: 18 mins Ready Time: 33 mins


• 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.