Coconut Flour Blueberry Muffins

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I love a good o'l’ blueberry muffin. Fluffy on the outside, moist on the inside. But those big, extra sugary bakery style muffins that I loved so much in childhood just don’t sit right anymore. Enter, coconut flour blueberry muffins!

Coconut flour is a wonderful alternative to grain or gluten based baking flours. I find it works particularly well in breads, scones, and muffins. These Coconut Flour Blueberry Muffins are light, fluffy, and delicately sweet. The coconut flours helps them rise, while the fresh blueberries add a burst of natural sweetness. These muffins are free from all gluten, grains, dairy, and refined-sugar, making them an excellent breakfast or snack option for those with allergies and food sensitives.

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RECIPE

Makes 12 muffins

INGREDIENTS

  • 3/4 cup coconut flour

  • 4 large eggs

  • 1.5 cups light coconut milk (or other dairy free milk) *amount of liquid needed will depend on brand of coconut flour. See note below.

  • 1/4 cup honey

  • 1/4 cup coconut oil

  • 1/4 tsp baking soda

  • Pinch of sea salt

  • 1/2 cup blueberries

*The texture & consistency of coconut flour is different for every brand. Some coconut flours absorb more water than others. Because of this, the amount of liquid needed will vary. I recommend the 'Nutiva' brand for this recipe.

METHOD

  1. Preheat oven to 350 degrees. Lightly grease a muffin tin with coconut oil.

  2. Melt together honey and coconut oil in a microwave safe dish (approx. 30 seconds).

  3. Add coconut flour, eggs, milk, baking soda, and salt to a large bowl. Pour in melted honey / oil mixture, and mix until combined. The batter should be smooth and runny - if not, continue to add extra liquid until this consistency is achieved.

  4. Stir in blueberries, then pour mixture into greased muffin tins. Bake at 350 degrees for 20-25 minutes, or until the centers are cooked and the top is golden brown.