Lemon-Blueberry Coconut Flour Muffins *

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These muffins are made with coconut flour, which is high in fiber and protein. The lemony flavor of these muffins combine with the blueberries so well. These are by far my favorite coconut flour blueberry muffin recipe.

• 6 eggs
• 1/2 tsp salt
• 1/4 cup lemon juice
• 1 Tablespoon lemon zest (zest of about 1 large lemon)
• 1/2 teaspoon lemon extract (optional – if you do not have lemon extract then use a lot more zest)
• 1/4 cup plain yogurt
• 1 stick (1/2 cup) butter, melted
• 2/3 cup coconut flour, sifted
• 2 tsp aluminum-free baking powder
• 1/2 tsp baking soda
• 1/4 tsp  NuNaturals NuStevia™ White Stevia™ Powder
• 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.

Beat the eggs with a wire whisk, in a large bowl, until mixed. Add the salt, lemon juice, lemon zest, lemon extract (if using), and yogurt; mix until combined. Next slowly add the butter while continuing to whisk.

In another bowl, mix together the dry ingredients – coconut flour, baking powder, baking soda, and stevia.

Slowly add the dry ingredients to the wet ingredients and mix with a spoon/spatula until thoroughly combined. Gently fold the blueberries into the batter.

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 18 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 muffins.

*Healing Diet Approved

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