Coconut Blueberry muffins (gluten-free)

A moist, sweet, gluten-free muffin that happens to be reduced-carb and high in fiber. Coconut flour absorbs a lot of liquid, so only a small amount is necessary.

Yield: 6 muffins

¼ level cup coconut flour
2 level Tb.  coconut flour (additional)
3 eggs
2 Tb. canola oil or melted butter
2 Tb. coconut milk or soymilk
3 Tb. Honey
½ tsp. vanilla
¼ tsp. salt
¼ tsp. baking powder
½ cup frozen blueberries
Optional: add 2 tsp. lemon zest, and 2 tsp. poppy seeds.

Beat eggs. Add oil, soymilk, honey, salt, and vanilla. Blend thoroughly.
Add coconut flour, baking powder, and salt. Blend until there are no lumps.
Fold in frozen blueberries, stirring gently. Pour batter into paper-lined muffin tin.
Bake at 400 degrees for 15-20 minutes until golden brown on top.