Coconut Flour Lemon Poppyseed Blueberry Muffins

Ingredients:

4 T Butter, melted (or melted coconut oil)

6 T Honey

6 Eggs

4 T Whole Milk (or coconut milk)

1/2 C Coconut Flour

1/2 t Salt

1/2 t Baking Powder

1 T Poppyseeds

2 t Lemon Extract

1 C Fresh Blueberries (or rehydrated dried blueberries)

Directions:

Preheat oven to 400 degrees F. Grease or line a standard muffin pan. 

In a medium mixing bowl, stir melted butter and honey together. Add eggs and milk and stir to incorporate. 

Add coconut flour, salt, baking powder, poppyseeds and lemon extract. Stir until smooth. 

Fold in blueberries. 

Spoon into muffin tin. Bake 14-16 minutes. Remove to wire rack to cool. Serve with room temperature butter and enjoy!

Yield: 12 muffins

* Adapted from “Honey Muffins” in “Cooking with Coconut Flour”, pgs. 56-57. Bruce Fife, N.D.