Gluten free, Nut free Blueberry Muffin

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Ingredients

• ⅓ cup + 3 tablespoons coconut flour
• ⅛ teaspoon baking soda
• 2 tablespoons raw honey
• ½ cup coconut milk, full fat
• 2 tablespoons coconut oil
• 3 eggs
• ½ teaspoon vanilla extract
• ¼ cup fresh blueberries

Instructions

1. mix the coconut flour with the baking soda in a bowl
2. in a separate bowl, whisk together the honey, coconut milk, coconut oil, eggs, and vanilla extract
3. add the coconut flour mixture and mix to form a batter
4. fold in the blueberries
5. pour batter into paper lined muffin pan cups and bake at 350°F for 20-25 minutes or until tops start to turn golden brown. Wait until they are completely cool before removing from the pan.

Recipe makes 6 blueberry muffins. Store in the refrigerator.

Just something sweet and comforting for this cold, rainy weekend! Have a great weekend!