My F&W
quick save (...)

Blueberry-Lemon Coconut Muffins

  • ACTIVE: 10 MIN
  • TOTAL TIME: 30 MIN
  • SERVINGS: Makes 12
  • MAKE-AHEAD

These crumbly, gluten-free muffins are the perfect balance of sweet and tart. They will keep for up to 2 days in an air-tight container.

  1. 6 large eggs
  2. 6 tablespoons coconut oil
  3. 6 tablespoons honey
  4. 2 teaspoon almond extract
  5. 2 teaspoon kosher salt
  6. 1 cup sifted coconut flour
  7. 1 teaspoon baking powder
  8. 2 small lemons, juiced and zested
  9. 1 cup fresh blueberries
  1. Preheat the oven to 400º. In a large mixing bowl or stand mixer, beat together all the ingredients (except the blueberries) until smooth, then fold the blueberries into the batter.
  2. Divide the batter between 12 lined muffin cups and bake for 18 minutes. Remove from the oven and let cool on a wire rack. Serve warm, or store in an airtight container at room temperature for up to two days.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.