Coconut Flour Blueberry Muffins

Makes 30–32 muffins

Ingredients

• 12 farm fresh eggs

• 1 cup coconut sugar (use 1½ cups for sweeter muffins)

• 3/4 cup softened grass-fed butter (sub coconut oil for dairy-free option)

• 2 teaspoons vanilla extract

• 1 teaspoon salt

• 1 teaspoon baking powder

• 3–4 drops lemon oil

• 1½ cups coconut flour

• 1/2 cup water

• 2 cups frozen wild blueberries

Directions

1. Preheat oven to 350°F.

2. In a large mixing bowl, whisk together the eggs, coconut sugar, softened butter, vanilla, salt, baking powder, and lemon oil until well combined.

3. Slowly stir in coconut flour and water until fully mixed. Allow batter to sit for 1–2 minutes so the coconut flour can fully absorb the liquid.

4. Gently fold in blueberries.

5. Spoon batter into a greased muffin tin or silicone liners, filling each cup about 3/4 full.

6. Bake for 16–20 minutes, or until lightly browned and centers are set (not mushy).

7. Cool slightly before removing from pan. Transfer to a wire rack to cool completely.