Gluten Free Blueberry Muffins

blueberry muffins

Gluten Free Blueberry Muffins

Cook

Total

Yield 36 muffins

Picture Courtesy of Paleo OMG. 

Made these healthy muffins this morning all 36 were gone within about 2 hours. No one can eat just one!

These are great for breakfast, dessert or just a snack. Serve and enjoy!

Ingredients

  • 1 cup coconut flour
  • 12 eggs (yes 12!)
  • 2/3 cup honey
  • 2/3 cup grapeseed oil
  • 2 cups frozen blueberries (strawberries, Black berries, or any other low glycemic fruit)
  • 1 tablespoon vanilla extract
  • 1 teaspoon Sea salt
  • DON’T BE AFRAID TO EXPERIMENT~

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, mix all ingredients together with  a whisk – do not add the blueberries until you have a smooth batter. Once your mixture is creamy smooth without any lumps, add in your blueberries (Or other berry) and slowly mix.
  3. Pour the batter into muffin tins (I find mini-muffin pans to be the best in keeping the muffins moist). Bake in the oven for 25 minutes

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