Gluten Free Blueberry Muffins
- 1/2 cup coconut flour
- 1 c almond flour
- 1/4 cup ground flaxseed
- 1/2 cup erythritol
- 1/2 tsp xanthan gum
- 1 tbsp GF baking powder
- 1/4 tsp sea salt
- 1 cup fresh blueberries
- 4 large eggs
- 1 cup of coconut milk/chia mixture (1 c coconut milk with 3 tbsp chia seeds, let sit for ~20 minutes)
- 1/2 cup Ghee (measured solid, then melted) or EVOO
- 2 tsp vanilla
Preheat oven to 350 degrees. Line muffin tins with parchment liners.
Stir together coconut and almond flours, sweetener, flaxseed, xanthan gum, baking powder, salt. Stir in blueberries.
Stir eggs, chia seed mixture, Ghee (or EVOO) and vanilla together. Add to dry mixture.
Spoon batter into muffin cups. They should be almost full (more than 3/4 full).
Bake for ~30 minutes for large muffins, jumbo size will take ~40 minutes. Toothpick comes out clean, tops slightly golden around the edges.
Makes 10 large muffins, 6 jumbo-sized muffins