Blueberry Muffins

By Connie Jeon | Breakfast

Jan 07
blueberry muffins

The texture of these blueberry muffins are light and fluffy. Using coconut flour creates this fluffy texture, so do not substitute almond flour for it. They have very different properties, and react differently to the ingredients. Get ready to set your taste buds tingling after a bite into these slightly sweet and very berry muffins!

Blueberry Muffins
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  • ½ cup coconut flour sifted
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • 6 eggs
  • ? cup agave nectar
  • ? cup grapeseed oil
  • 1 tablespoon vanilla extract
  • 1 cup organic blueberries, fresh or frozen


  • Preheat oven to 350° F
  • In a small bowl, combine coconut flour, salt and baking soda
  • In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer
  • Mix the dry ingredients into wet ingredients, blending with a hand mixer
  • Gently fold in blueberries
  • Place batter into a muffin pan
  • Bake at 350° F for 20-25 minutes
  • Cool and serve
47 cal
6 g
6 g

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About the Author

Dr. Connie shares her expertise on lifestyle factors that can drastically improve your health. She continues to strive to maintain her health despite her Lupus diagnosis and as a result, lives a thriving life helping others do the same.

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