INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
Preheat oven to 350F and line a mini muffin pan with paper liners.
Step 2
In a large bowl, whisk 1 cup of the coconut flour with the Swerve Sweetener, baking powder and salt. Break up any clumps in the coconut flour with the back of a fork.
Step 3
Stir in eggs, butter, vanilla extract and milk.
Step 4
In a small bowl, toss blueberries with remaining 1 tsp coconut flour to coat. Gently fold blueberries in to batter.
Step 5
Fill prepared muffin cups about 3/4 full (you will have leftover batter and will need to do a second batch after the first is baked).
Step 6
Bake 18 to 22 minutes, until muffins are just set to the touch. Remove and let cool 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining muffins.
Makes approximately 30 to 36 servings.
