1/2 cup coconut flour – See kitchen note

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

6 eggs, lightly whisked to break yolks, room temperature

1/3 cup coconut oil, solidified

1 tablespoon vanilla extract or paste

3/4 cup fresh blueberries, cleaned and dried

crystal sugar

Method:

1.   Preheat oven to 375ºF.

2.   In a medium size bowl, whisk together coconut flour, salt, and baking soda. Set to the side.

3.   In a separate bowl, whisk together eggs, coconut oil, vanilla extract or paste until smooth being careful to not over-mix.

4.   Add dry ingredients to wet ingredients in one addition mixing until just combined. By hand, gently fold fresh blueberries into the batter being careful to not “mush” or “crush” the blueberries.

5.   Using a cookie scoop, evenly portion muffin batter into pre-greased or paper lined muffin pan. Top with a pinch of finishing sugar and place in preheated 375ºF oven.

6.   Bake for 12 – 15 minutes or until the top is light golden in color and an inserted toothpick comes back with only a few crumbs attached.

7.   Allow to cool in the pan for 5 minutes before serving.

Kitchen Note:  Coconut flour can be found at most major grocery stores or online.