AuthorLo BosworthPreheat oven to 375 degrees F for at least 15 minutes prior to baking.
In a small bowl, heat dairy free milk of choice in microwave until hot and stir in flaxseed meal. Allow to sit and thicken for 10 minutes.
In another bowl, mix coconut flour, baking soda, baking powder and salt. Reserve 1 full Tbsp flour mixture in another small bowl. Coat frozen blueberries in reserved flour mixture.
Add oil, lemon juice and thicken flaxseed mixture. Gently fold in coated blueberries to only combine in batter (do not over mix).
Pour batter into a paper lined muffin tin, filling ¾th of the way up. Bake for 12 minutes with a foil tent covering muffins (make sure it does not touch the tops)
Remove the foil tent and bake another 8-10 minutes or until toothpick comes out clean in the center.
Ingredients
Directions
Preheat oven to 375 degrees F for at least 15 minutes prior to baking.
In a small bowl, heat dairy free milk of choice in microwave until hot and stir in flaxseed meal. Allow to sit and thicken for 10 minutes.
In another bowl, mix coconut flour, baking soda, baking powder and salt. Reserve 1 full Tbsp flour mixture in another small bowl. Coat frozen blueberries in reserved flour mixture.
Add oil, lemon juice and thicken flaxseed mixture. Gently fold in coated blueberries to only combine in batter (do not over mix).
Pour batter into a paper lined muffin tin, filling ¾th of the way up. Bake for 12 minutes with a foil tent covering muffins (make sure it does not touch the tops)
Remove the foil tent and bake another 8-10 minutes or until toothpick comes out clean in the center.