- Cooking God's Way - https://www.cookinggodsway.com -

Lemon-Blueberry Coconut Flour Muffins *

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.

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