Gluten-Free Mini Blueberry Muffins (12 servings) 1/2 cup coconut flour 1/4 teaspoon salt 1/2 teaspoon baking soda 1/4 cup grapeseed oil 1/4 cup agave syrup 3 large eggs 1/2 cup frozen blueberries Preheat oven to 350 degrees. Prepare a 24-cup mini-muffin tin by spraying generously with cooking spray or by brushing the cups with grapeseed oil. In a medium bowl, mix together the coconut flour, salt and baking soda. In a separate large bowl, beat the eggs with the grapeseed oil and agave syrup. Add the dry ingredients to the wet ingredients and mix until just combined. Fold the blueberries into the batter. Scoop the batter a Tablespoon at a time into the prepared muffin tin - filling each cup a little more than 3/4 full. Bake for 10 minutes. Note: This recipe is not recommended for regular size muffins as they don't rise very much. In a mini muffin tin, you get a little bit of a dome. In a regular muffin tin, the tops turn out flat. A healthy and gluten-free version of the classic blueberry muffin in reasonable, diet-friendly portions. Mr Breakfast would like to thank Breakfast Fan for this recipe. Recipe number 2790. Submitted 3/18/2010.