I don’t eat sugar myself and try to keep it to a minimum for the kids too, so these muffins are a perfect addition to any lunchbox. They’re naturally sweet, super satisfying, and packed with juicy blueberries that feel like little bursts of joy in every bite. The coconut flour gives them a light, fluffy texture, and trust me... the lemon extract is a must. It lifts the whole flavour and makes them taste so fresh. These are a regular in our kitchen, and they never last long! (But you can batch make them and freeze them too!)
Preheat oven to 180°C / 350°F (160°C fan). Line muffin pan with 8 paper liners.
Whisk eggs until pale, fluffy and doubled in volume (about 2 minutes).
Mix in coconut oil, milk, and vanilla until just combined.
In a separate bowl, combine dry ingredients: coconut flour, sweetener, baking powder.
Add dry to wet, mix briefly. Let the batter sit for a few minutes to thicken.
Fold in blueberries, reserving a few to press on top of the muffins.
Spoon batter into liners and press reserved blueberries on top.
Bake for ~25 minutes until golden and a toothpick comes out clean.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.