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Blueberry Ginger Muffins (gluten and grain free, paleo muffins) |

Blueberry Ginger Muffins (gluten and grain free, paleo)

  • Author: Katja from Savory Lotus
  • Yield: 10 regular or 24 mini muffins 1x




  1. Preheat oven to 350’F. Line muffin tins with 24 mini unbleached muffin liners or regular unbleached muffin liners.
  2. Sift together coconut flour, salt and baking soda. Add shredded coconut. Set aside.
  3. Whisk eggs in a medium bowl. Add sweetener of choice, coconut milk, melted fat of choice, vanilla extract, and grated ginger. Mix to combine.
  4. Add dry to wet. Mix until thoroughly combined. Fold in blueberries.
  5. Bake mini muffins for 16-18 minutes and regular muffins for 22-24 minutes, or or until muffins are firm in the center and lightly golden.