Coconut Blueberry Muffins

Using coconut flour, these are gluten free, quick to make and delicious served warm!

1/4 cup Flannerys Organic Coconut Flour – sifted
3 TBS Flannerys Organic Honey
1/2 cup fresh organic blueberries (if you use frozen, it makes the mixture too soggy)
3 TBS Flannerys Organic Coconut Oil
1 tsp Vanilla extract/essence
3 organic eggs
1/2 tsp Flannerys Gluten Free Baking Powder
a pinch of salt

Preheat oven to 200 degrees
Add all the ingredients, except for the blueberries into a blender/mixer and combine well until a smooth batter forms
Next fold in the berries, then spoon batter into lined muffin trays or cups
Pop in the oven and bake for 20 minutes, checking to see if a knife comes out clean