Gluten-Free Coconut Blueberry Muffins - cooking recipe

Ingredients

1/4 cup coconut flour
2 tablespoons coconut flour (additional)
3 eggs
2 tablespoons canola oil or 2 tablespoons melted butter
2 tablespoons coconut milk
3 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup frozen blueberries

Preparation

Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
Sift all coconut flour (1/4 cup plus 2 tablespoons). Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps.
Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
Bake at 400 F for 15-18 minutes.