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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Coconut Flour Muffins with Blueberries Recipe

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This recipe for Coconut Flour Muffins with Blueberries, by , is from Easy and Delicious Low Carb Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Merry Hill
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup coconut flour
6 eggs
1/2 cup coconut oil melted
1/3 cup coconut or almond milk unsweetened
1/2 cup fresh blueberries
1 tsp vanilla extract or vanilla bean powder
1 tsp baking powder
Directions:
Directions:
1-Preheat your oven to 350
2-Sift coconut flour into a bowl.
3-Add all ingredients except for the blueberries and blend well.
4-Stir in the blueberries, keeping a few back for decorating.
5-Line a muffin pan with paper cups and half-fill each cup with the dough.
6-Place the remaining blueberries on top of the muffins.

Bake for about 25 minutes or until golden brown on top.



Notes
For an even lighter dough, you can separate the eggs and whisk the egg whites until stiff peaks form. Fold in the egg whites after you have mixed the dough. Then add the blueberries last.
If you tend to detect an "eggy" taste in low carb baked goods, you can leave out 2-3 egg yolks.
You can use frozen blueberries, however, fresh ones will hold together better and get less soggy.

Nutrition
Calories: 216kcal | Carbohydrates: 7.7g | Protein: 7.1g | Fat: 17.1g | Fiber: 4.3g

 

 

 

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