Almond Coconut Blueberry Muffins
"almond and coconut flour blueberry muffins"
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Moist, fluffy muffins bursting with juicy blueberries and a hint of coconut, made with almond and coconut flour for a gluten-free treat.
ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 1/3 cup coconut oil, melted
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- 1 cup fresh blueberries
steps
- 1.
Preheat oven to 350°F and line a muffin tin with liners.
- 2.
In a bowl, mix almond flour, coconut flour, coconut sugar, baking powder, and salt.
- 3.
In a separate bowl, whisk eggs, coconut oil, coconut milk, and vanilla extract.
- 4.
Slowly add wet mixture to dry ingredients, stirring until just combined.
- 5.
Gently fold in blueberries.
- 6.
Divide batter into muffin cups and bake for 20-25 minutes.
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