Rating: 4 stars 3.8
42 Ratings
  • 5 star values: 15
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 5

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.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

143 calories; protein 4g; carbohydrates 13.3g; fat 9.3g; cholesterol 108.3mg; sodium 198.7mg. Full Nutrition