How to Make Gluten Free Mini Blueberry Muffins

Hi I am Elana from Elana’s pantry where our mission is Simplify Satisfy. Today we are going to make blueberry muffins using coconut flower.

We will start by turning on the oven to 350 degrees. Next, we will gather our equipment; a large mixing bowl for the wet ingredients, a medium mixing bowl for the dry ingredients, one half cup measuring cup, a quarter cup measuring cup, a quarter teaspoon, a spoon for mixing, and finally a mini muffin tin.

For the dry ingredients we have one quarter cup coconut flour. Level it off with a knife. You do not need to pack it down, one quarter teaspoon salt and one quarter teaspoon baking soda. Continuing with the quarters— let me see the grape seed oil first so that it makes the agave slide out.

A quarter cup of agave— do you see how it just easily slides out of the cup? Add three eggs to the wet ingredients; stir the eggs into the agave and grape seed oil. And remember gently fold in the blueberries.

Next, we will mix the dry ingredients into the wet ingredients and blend them together. I like to use a mason jar with grape seed oil in it and a paint brush to make greasing pans easier. I use this in all my recipes not just this one.

Now, we will scoop the batter one tablespoon at a time into this beautiful mini muffin cups. Now, we will put our muffins in the oven and bake at 350 for ten minutes.

I hope you enjoyed these delicious blueberry muffins. And for more gluten-free organic wholesome recipes, visit my website elanaspantry.com.