Simple Blueberry Muffins

Preparation time: 15 minutes

Servings: 12 muffins 

2 cups almond meal flour
½ cup dessicated coconut
2 tsp baking powder 
1/3 cup natvia sweetener
1½ cups blueberries, fresh or frozen
½ cup butter, melted
2 tsp vanilla essence
3 large eggs
¼ cup coconut milk or other preferred milk

Preheat oven to 180°C and grease and line 12-hole muffin tray with paper cases.

  1. Mix dry ingredients together well in a large mixing bowl, ensuring no lumps.
  2. Add blueberries to dry mixture and ensure they are coated with dry mix.
  3. In a separate bowl, whisk together melted butter, eggs, vanilla and coconut milk.
  4. Add all wet ingredients to dry ingredients and fold well to combine.
  5. Bake for 20-25 minutes or until muffins are lightly browned and spring back lightly when touched in centre. 
  6. Remove from oven and cool on wire rack.


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