Blueberry Muffins

gluten-free-blueberry-muffins.jpg

This recipe is both gluten-free and grain-free.  The coconut flour and eggs give it a fluffy texture while the blueberries add a sweet taste without the need for too much sugar.  Kid friendly and packed with protein and antioxidants. 

Blueberry Muffins

Makes: 12 muffins

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ingredients:

DIRECTIONS:

  1. Preheat oven to 350°F. Line muffin tin with parchment cups.
  2. Mix all wet ingredients by hand or in mixer.
  3. Mix all dry ingredients separately. 
  4. Add dry mixture to wet and blend evenly without over mixing. 
  5. Fold in the blueberries (save a few to add to the top of each).
  6. Pour into tins evenly and top with the extra blueberries. 
  7. Bake for 25 minutes or when a toothpick comes out clean. 
  8. Served warm or cold I store mine in an air tight container in the fridge. 

notes

*Nutritional values are per 1 muffin. 
*Using the parchment paper cups will prevent any sticking of the muffins to the tin or paper.

calories

173

fat (grams)

12.8

carbs (grams)

10.4

protein (grams)

4

sugar (grams)

5.9
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