Quick and easy gluten-free blueberry muffins made with coconut flour. A light and fluffy treat for breakfast with a cup of dandelion root coffee.
Preheat oven to 350°F.
In a small bowl, combine coconut flour, salt and baking soda.
In a large bowl, combine eggs, agave, grape seed oil and vanilla and blend well with a hand blender. Mix dry ingredients into wet, blending with a hand mixer. Gently fold in blueberries.
Place batter into a paper lined 12-count standard size muffin pan. Bake at 350°F for 20-25 minutes. Cool and serve.
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Delicious! I subbed butter for the grape seed oil. If my eggs are larger, I typically use only 5 because I don’t like an eggy taste. Elana’s recipes are always a big hit at my house. She knows her stuff!
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