Gluten Free Blueberry Coconut Muffins
 
Ingredients
  • 5 eggs
  • 1 cup organic sugar
  • 5 T unsalted butter, melted
  • 1½ tsp. vanilla extract
  • 1½ cup frozen blueberries
  • ¼ cup coconut flour
  • 1 cup rice flour
  • ½ tsp. baking powder
Crumb Topping
Instructions
  1. Have the ingredients ready at room temperature, especially if your home is cool. The coconut flour will not mix well if it's cool.
  2. Mix together melted butter, eggs, sugar, and vanilla in a large bowl.
  3. Combine the coconut flour, rice flour, and baking powder, and mix together. Then, add to the wet mixture; mix until there are no lumps in the batter. If your coconut flour is cold, make sure you break up the lumps and mix them in.
  4. Put batter into 6 large greased muffin cups or muffin cups lined with baking cups.
  5. Mix together the crumb topping with a pastry blender. Sprinkle the crumbl topping over the muffins.
  6. Bake at 400 degrees for 25 minutes or until done.
Notes
Since these muffins have a combination of coconut flour and rice flour, they didn't stick to the paper liners I used. If you do have issues, spray the muffin pans well with coconut oil or use aluminum foil liners.
Recipe by A Life in Balance by Barb Hoyer at http://www.alifeinbalance.net/gluten-free-blueberry-coconut-muffins/