The lemony flavor of these muffins combine with the blueberries so well. These are by far my favorite coconut flour blueberry muffin recipe.
- 6 large eggs
- 1/4 teaspoon unrefined salt
- 1/4 cup fresh lemon juice
- 2 Tablespoons fresh lemon zest
- 1 stick (1/2 cup) butter, melted
- 2/3 cup coconut flour, sifted
- 1 teaspoon baking soda
- 1/4 teaspoon NuNaturals NuStevia™ White Stevia™ Powder
- 1 cup plain yogurt
- 2/3 cup blueberries (plus a few extra to sprinkle on top, if desired)
Heat oven to 375°F. Grease a muffin pan with a generous amount of butter or coconut oil; this is very important because the muffins will tend to stick if you don’t.
In a large bowl, with a wire whisk, beat the eggs, salt, lemon juice, and lemon zest. Slowly whisk in the butter in a steady stream.
In another bowl, mix together the dry ingredients – coconut flour, baking soda, and stevia powder.
Slowly add the dry ingredients to the wet ingredients and mix with a spoon/spatula until thoroughly combined.
Fold the yogurt into the batter, followed by the blueberries.
Divide the batter among the 12 greased muffin cups. Sprinkle tops with a few extra blueberries, if desired (it just makes for a nicer appearance). Bake for 15 to 20 minutes, until done – tops and edges of muffins will be light golden, and a toothpick inserted in center of muffin will come out clean.
Makes 12-14 muffins.
*Sugar-Free / Grain-Free