Blueberry Muffins

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I made these with coconut oil and coconut milk. Coconut is one of the healthiest nutrients we can add to our diet. These do not taste like coconut at all. They’re moist!


2 Eggs
1 cup milk (I use rice milk or coconut milk)
1½ tsp. vanilla
½ tsp.  lemon juice
½ cup coconut oil, melted (or butter)
1½ cups  plus 2 Tbl. Miracle Flour Blend
1 Tbl. baking powder
½ tsp. salt
½ tsp. xanthan gum
¾ cup cane sugar
1 ½ cups blueberries (fresh or frozen) rinsed and drained

Baking Instructions

  1. Heat oven to 400. Line muffin pan with cupcake liners.
  2. Mix eggs, vanilla, oil and sugar in stand mixer. Add lemon juice to milk. Set aside.
  3. Mix Miracle Flour Blend with baking powder, salt, and xanthan gum with wire whisk in separate bowl. Gradually add to wet mixture alternating with milk mixture.
  4. When well blended fold in blueberries. Lightly stir. Fill ¾ of the muffin cup full. Bake for 17 minutes or until lightly browned. Cool on wire rack. I like mine warm with butter and Connor likes them plain.