Prep: 1. Preheat over to 350 and grease a muffin tin, or use paper liners. Make: 1. Whisk together the milk, honey, eggs, coconut oil and vanilla. Fold in the the chia seeds and let sit for 5-10 minutes. 2. Meanwhile, whisk together the coconut flour, baking soda and salt. 3. When chia seeds have sat for 5-10 minutes mix in milk/chia seed mixture fold in blueberries, into coconut flour mixture. 4. Pour batter into muffin tins and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. 5. Cool and enjoy.
We'll admit it, generally we are on the fence about coconut flour, but these muffins made us believe that it really can make a delicious baked good. These are good, and not just good-for-coconut-flour good, but actually good. If fresh blueberries aren't in season frozen blueberries also work just fine. These also freeze extremely well! Make sure to cool them completely and cut them into individual servings before freezing. To reheat, pop them in the microwave for 20-40 seconds. It's best to reheat them one at a time if you can.