These healthy, fluffy blueberry muffins with coconut flour make a wonderful snack, dessert, or even breakfast. They are also gluten-free, making them a perfect treat to make for anyone!
Preheat oven to 375° F. Grease or line a muffin pan.
In a bowl whisk together coconut flour, tapioca starch, baking powder, baking soda and salt.
In another bowl mix together eggs, ricotta (or yogurt), honey, coconut oil, lemon juice, lemon zest, and vanilla extract.
Add the dry ingredients and stir to combine. Add blueberries and fold them in gently. Fill the batter into the prepared pan.
Bake muffins for 20-25 minutes until a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for about 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for 2-3 days, and up to 7 days refrigerated.
Notes
*be sure to measure the coconut flour correctly by carefully spooning the flour into the measuring cup. Never dip the measuring cup into the flour, or it will become compressed. You'll end up with too much flour and a dry batter/muffin**tapioca starch makes for a finer muffin crumb texture, but the recipe also works without if you want a lower carb count. You can also substitute cassava flour or almond flour for a similar result***liquid sugar-free sweetener can be substituted to make keto blueberry muffins. With sugar free sweetener and tapioca starch omitted the nutrition facts change as follows: cal 121, carbs 9, net carbs 7
Nutrition
Nutrition Facts
Gluten Free Blueberry Muffins
Serving Size
1 muffin
Amount per Serving
Calories
157
% Daily Value*
Fat
8
g
12
%
Saturated Fat
6
g
30
%
Cholesterol
60
mg
20
%
Sodium
135
mg
6
%
Potassium
79
mg
2
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
13
g
14
%
Protein
4
g
8
%
Vitamin A
130
IU
3
%
Vitamin C
2
mg
2
%
Calcium
45
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.