Coconut flour blueberry muffins

Name: Coconut flour blueberry muffins Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 4 tbsp Simple truth Organic Coconut Flour; .25 cup (8 fl oz) Yogurt plain whole milk; 3 large Egg fresh whole raw; 2 tbsp Butter unsalted; 2 tbsp Heavy Whipping Cream; .25 tsp Vanilla Extract; .25 tsp Almond Extract (by CRANKYGIRL); .25 tsp Baking Powder; 1 cup unthawed Blueberries frozen (unsweetened)

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 12

Ingredients

4 tbsp Simple truth Organic Coconut Flour .25 cup (8 fl oz) Yogurt, plain, whole milk 3 large Egg, fresh, whole, raw 2 tbsp Butter, unsalted 2 tbsp Heavy Whipping Cream .25 tsp Vanilla Extract .25 tsp Almond Extract (by CRANKYGIRL) .25 tsp Baking Powder 1 cup, unthawed Blueberries, frozen (unsweetened)

Directions

Preheat oven to 400 *F. Blend eggs, butter, yogurt, whipping cream, vanilla and almond extract and salt in a large bowl. While whisking, slowly add coconut flour, sugar and baking powder to mixture until well blended. Pour in frozen blueberries and stir, ensuring blueberries do not clump together. Line cupcake pan with liners and fill half ful. Bake 15 min or until wooden toothpick inserted comes out clean. Let cool in pan 2-3 min then transfer to wire rack. Allow to cool completely before serving.

Serving Size: 12 Muffins

Number of Servings: 12

Recipe submitted by SparkPeople user LYRIVERA.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 63.6
Total Fat: 4.6 g
Cholesterol: 55.8 mg
Sodium: 33.3 mg
Total Carbs: 3.4 g
Dietary Fiber: 1.2 g
Protein: 2.2 g

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