Blueberry muffins taste so good, especially when they are gluten and dairy free!! I replaced the sugar with raw honey and used coconut flour instead of white flour. These are also super easy and quick to make! If possible, bake in a silicon muffin tray so you don’t have to use any butter and the blueberry muffins pop right out! Enjoy 🙂 x
Serves 10 Ingredients: 1/2 cup coconut oil (if you don't have any you can use normal butter) 6 medium organic eggs pinch of salt 1/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 cup raw honey 2 teaspoons vanilla extract 1/2 cup coconut flour 1-1/2 cup of fresh blueberries Method: Preheat the oven on 180C. Scramble the eggs in a large bowl. Add the remaining ingredients in order, except the for the blueberries. Stirring well with each addition. When done, fold in the blueberries with a spatula. Grease or line a muffin tray, or use a silicon and scoop in batter. Bake for about 20-25 mins until golden brown.