Blueberry Coconut Flour Muffins
Preheat your oven to 180 Celsius / 356 Fahrenheit.
- Cook25 min
- Total25 min
- Serves10
- LevelEasy
Ingredients
- 3/4 cup coconut flour
- 6 eggs
- 1/2 cup or 100g copra oil melted
- 1/3 cup or 80ml coconut or almond milk
- 1/2 cup or 75g fresh mulberry
- 1/3 cup or 40g granulated sweetener, to taste
- 1 tsp. – 5ml vanilla or flavored powder
- 1 tsp. – 5ml yeast
Preparation
- Preheat your oven to 180 Celsius / 356 Fahrenheit.
- Squeeze coconut flour into a bowl.
Method
- Add all the ingredients aside from the blueberries and mix well.
- Stir with the blueberries, saving a few pair to decorate.
- Line a muffin pan with paper cups and fill each cup in half with flour.
- Place the remaining blueberries on top of the muffins.
- Bake at 180 C for 25 minutes or until the top is golden brown.
- Notes: For a nice light dough, you will separate the eggs and whisk the egg whites till hard peaks are formed. After mixing the dough, fold it inside the egg white. Then add blueberries to the last.
- You can use frozen blueberries; however, the fresh ones will hold together better and get less foggy.
