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Coconut Flour Blueberry Muffins

One-Bowl Coconut Flour Blueberry Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 103
Ingredients Method Notes

Ingredients
  

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 large eggs
  • 1/3 cup honey
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 cup fresh blueberries

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Whisk together eggs, honey, melted coconut oil, vanilla, and apple cider vinegar until smooth.
  2. Stir in coconut flour, baking soda, and salt until a thick, glossy batter forms.
  3. Gently fold in the blueberries, using a few careful strokes to keep them whole.
  4. Divide batter among muffin cups, filling each about three-quarters full. Bake 18 to 20 minutes until golden and a toothpick comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack and serve warm.

Notes

If using frozen blueberries, keep them frozen and toss with a teaspoon of extra coconut flour before folding into the batter. This helps them stay suspended and reduces blue streaks.