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  • 1/2 cup coconut flour
  • 3 tablespoons coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • Stevia
  • 12 egg yolks
  • 6 tablespoons coconut oil, melted
  • 1 tablespoon vanilla extract
  • 1 cup fresh blueberries
  1. Preheat oven to 400 degrees F.  Line muffin tin with paper liners.
  2. In a bowl, whisk coconut flour, coconut oil, baking powder, salt and Stevia (as desired).
  3. In another bowl, whisk together eggs, coconut oil and vanilla extract.  Add to dry ingredients and stir to combine.  Fold in blueberries.
  4. Divide batter among muffin cups and bake until golden and wooden pick inserted in center comes out clean, 14-20 minutes.


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