Mini Blueberry Muffins: Video
Because of all of the requests I have had for more videos as well as for recipes using coconut flour… I have created a short video tutorial using coconut flour.
In this quick and easy tutorial I invite you into my kitchen to be taken step by step through a recipe for mini blueberry muffins. These muffins are mighty tasty.
My children and their friends (who can eat as much gluten as they want) fought over these muffins after I was done baking and shooting them for my video purposes. They ended their little row in a civil fashion, by dividing the muffins evenly amongst themselves.
Mini Blueberry Muffins
Ingredients
- ¼ cup coconut flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ¼ cup grapeseed oil or palm shortening
- ¼ cup agave nectar or honey
- 3 large eggs
- ½ cup frozen blueberries
Instructions
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In a medium bowl, combine coconut flour, salt and baking soda
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In a large bowl, combine grapeseed oil, agave and eggs
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Stir the dry ingredients into the wet, then gently fold in the blueberries
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Grease a mini muffin pan with grapeseed oil
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Spoon the batter 1 tablespoon at a time into the mini muffin pans
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Bake at 350°F for 10-12 minutes, or until firm
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Cool and serve
Equipment
As you can probably tell, these muffins are a favorite in our house for breakfast (served with scrambled eggs), snack or dessert.
I hope you like them as much as we do and that you find this video tutorial to be of much assistance in your baking endeavors. Enjoy!
