Breakfast

Blueberry Muffins with Coconut Flour is for Breakfast, Dessert.

Blueberry Muffins with Coconut Flour takes 10 minutes to prepare.

Blueberry Muffins with Coconut Flour takes 25 minutes to cook.

Blueberry Muffins with Coconut Flour makes 14 servings.

The ingredients for Blueberry Muffins with Coconut Flour are:

2 cup Blueberries, fresh
340 gram Better Body Foods Organic Coconut Flour (by TWOCHICSENL)
48 serving Great Value No Calorie Stevia
13 gram(s) Bob's Red Mill - Chia seeds - 1Tbsp=13g
3 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
1 tsp Baking Soda
8 tbsp Coconut Oil, Better Body Foods Naturally Refined Organic Coconut Oil
7 large Egg, fresh, whole, raw
1 tbsp Vanilla extract, imitation, alcohol
4 oz Silk Almond Coconut Milk Unsweetened

Here is how you make Blueberry Muffins with Coconut Flour:

Preheat oven to 350 degrees. Line a muffin tin with paper cupcake liners and spray with Pam Cooking Spray. Mix all dry ingredients (no blueberries yet) in a large mixing bowl. Add the eggs, oil, milk, and vanilla. Blend until mixed will. Using a spoon or spatula, gently mix in blueberries, saving about 28-30 to top the muffins, if you like. Spoon your mixture into cupcake liners, top with blueberries, and bake for approximately 20 minutes or until browned slightly.Serving Size: 14 muffinsNumber of Servings: 14Recipe submitted by SparkPeople user LCRAWLEY9.

The nutritional information for Blueberry Muffins with Coconut Flour is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 237.3

• Total Fat: 16.9 g
• Cholesterol: 93.0 mg
• Sodium: 155.5 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 8.6 g
• Protein: 8.2 g

The dietary needs meet for Blueberry Muffins with Coconut Flour is Gluten Free