These blueberry muffins have just the right amount of sweetness — without any added sugar! Made with coconut flour, this muffin recipe is gluten-free and high in fiber. The muffins also contain just 9 grams of carbs and 10 grams of healthy fat. These easy blueberry muffins will fill you up plus give you an energy boost without, gut-trouble or sugar crashes. Try them out today for a convenient dessert, breakfast, or snack!Core Plan approved
In a food processor, combine eggs, yogurt, oil, xylitol and vanilla. Pulse until mixed.
Pulse in coconut flour, salt, and baking soda.
Add blueberries and pulse two or three times to break up slightly (if you over pulse, you lose the blueberry pieces and the batter is no longer vanilla).
Pour mixture into the lined muffin tins.
Bake for 20–25 minutes, or until tops are slightly browned. (Test the center of a central muffin with a toothpick for no batter before removing from oven, to prevent underdone muffins.)