Coconut flour blueberry muffins

Name: Coconut flour blueberry muffins
Total time: 35 min
Cuisine: British
Ingredients: 60g coconut flour; 4 eggs; 80g butter, melted; 80ml double cream; 3 tbsp erythritol; 1 tsp gluten free baking powder; 1 tsp vanilla extract; 80g blueberries

Light, moist muffins made with coconut flour and studded with blueberries, with no sugar added.

Time35 min
LevelEasy
Costabout £0.47 a head
Oven175°C (155°C fan)

6 muffins

Ingredients

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60 gcoconut flour
4eggs
80 gbuttermelted
80 mldouble cream
3 tbsperythritol
1 tspgluten free baking powder
1 tspvanilla extract
80 gblueberries

Method

1
Heat the oven to 175°C (155°C fan). Line a 6 hole muffin tin with paper cases.
2
Whisk the eggs, melted butter, cream, erythritol and vanilla together.
3
Stir in the coconut flour and baking powder. Leave for 3 minutes as the flour soaks up the liquid.
3 min
4
Fold in the blueberries and divide between the cases.
5
Bake for 22 minutes until golden and springy.
22 min
6
Cool for 10 minutes. They taste better once cooled.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.