The Sensitive Kitchen

Saturday, May 09, 2015

Coconut Flour Blueberry Muffins

These easy muffins bake up extremely tender, buttery and sweet.

1/2 c coconut flour
1/2 tsp baking powder
6 large eggs
6 Tbsp butter, melted
6 Tbsp honey
1/2 tsp salt
1/2 tsp vanilla extract
1/4 tsp almond extract
1 c frozen blueberries
clear sanding sugar (optional)

Preheat oven to 400. Grease wells of a standard 12-cup muffin pan, or line with lightly greased muffin papers. Rinse blueberries; pat dry on paper towels. Sift together coconut flour and baking powder; mix until well blended. 

Melt butter in microwave. Stir  in honey. Add eggs, salt, and vanilla and almond extracts; beat until smooth.

Using a whisk, mix dry ingredients into wet ingredients until batter is free of lumps. Gently fold in blueberries. Pour batter into prepared muffin cups. Top with sanding sugar. Bake 16-18 minutes, or until a toothpick comes out clean. Let cool 5 minutes in pan, then transfer to a rack to cool. Makes 12.

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