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
    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.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.