Gluten Free Blueberry Muffins

Yummy Yummy Nut Free Blueberry Muffins that are keto friendly too! Try this recipe that's so tasty and easy to make. Make them ahead of time and have a convenient tasty to go breakfast or afternoon treat.

Ingredients

3/4 cup Coconut Flour

6 large Whole Eggs (room temperature)

1/2 cup Butter (melted)

1/2 cup Monk Fruit Sweetener

2 tablespoons Sour Cream

1 tsp Vanilla Extract

1/4 tsp Baking Soda

1/4 tsp Cinnamon

1 tsp Apple Cider Vinegar

1 cup Blueberries

Instructions

Preheat oven to 350 degrees and place 9 cupcake liners in a cupcake pan, set aside.

Add to a large bowl all the muffin ingredients (except the blueberries) beat together using a electric hand mixer until well combined, for about 2 minutes. Fold in the blueberries.

Evenly pour the batter into each of the cupcake liners. Bake for 18-20 minutes until golden brown and fully cooked through. Remove from the oven and allow to cool. Enjoy!

Make 9 Muffins

Calories 205, Fat 15 g, Carbs 9.9 g, Fiber 4.8 g, Protein 6 g, Net Carbs 5.1 g (per 1 Muffin)