Mini Blueberry Muffins (Nut Free/Gluten Free)

Ingredients

• 1 cup plus 1 tsp coconut flour, divided
• 3/4 cup Swerve Sweetener
• 1 tbsp baking powder
• 1/2 tsp salt
• 7 large eggs, lightly beaten
• 1/2 cup butter, metled
• 1 tsp vanilla extract
• 1 cup whole milk
• 1/2 cup frozen blueberries (the smaller wild blueberries work best)

Instructions

1. Preheat oven to 350F and line a mini muffin pan with paper liners.
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.
3. Stir in eggs, butter, vanilla extract and milk.
4. In a small bowl, toss blueberries with remaining 1 tsp coconut flour to coat. Gently fold blueberries in to batter.
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).
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.