Blueberry Muffins

By Deliciously Organic
Yield 18 servings

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Ingredients:

For the batter:
  • 6 large eggs
  • 1/3 cup coconut milk
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 3/4 cup plus 2 tablespoons coconut flour
  • 2 teaspoons baking powder*
  • 1 teaspoon baking soda
  • 3/4 teaspoon Celtic sea salt
  • 1 1/2 cups blueberries, frozen (no need to thaw them)

    • Method:

    1. Preheat oven to 375ºF and adjust rack to middle position. Line muffin pan with muffin liners. Whisk eggs, coconut milk, honey, vanilla and butter in a large mixing bowl. Sift coconut flour, baking powder, baking soda, and salt over a medium bowl. Add wet ingredients to dry ingredients and whisk until no lumps remain. Fold in blueberries. Spoon batter into muffin cups. Bake for 18 minutes, or until lightly brown on top. Store muffins in an airtight container for 3 days.
    2. *I prefer to make my own baking powder to ensure that it’s grain-free. Here’s the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar.