Name: Coconut Flour Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 6 medium Eggs (or 5 large); ½ cup Coconut Oil (100g, melted and cooled); ⅓ cup Coconut or Almond Milk (80ml, unsweetened); 1 teaspoon Vanilla Extract; ¾ cup Coconut Flour (75g); ¼ cup Granulated Sweetener (50g, or more, to taste. Use coconut sugar for paleo); 1 teaspoon Baking Powder; ½ cup Fresh Blueberries (75g)

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Every bite of these Coconut Flour Blueberry Muffins takes me back to lazy Sunday mornings spent in my kitchen. It was a time when I would whip up delicious treats to share with family and friends, filling the house with the sweet aroma of fresh muffins baking in the oven. I can still remember the excitement of waiting for them to rise, with the promise of soft, fluffy muffins bursting with juicy blueberries. These muffins are not just a treat; they encapsulate moments of joy, laughter, and togetherness. With their delightful texture and wholesome ingredients, they’ve become a beloved part of my breakfast rotation.

Recipe Snapshot

Total Time:
35 mins

Prep Time:
10 mins

Cook Time:
25 mins

Difficulty:
Medium

Calories:
140 kcal

Protein:
4 g

Diet:
Keto, Paleo, Vegan

Fat:
10 g

Tools Used:
Muffin Pan, Paper Muffin Liners

Why Try This Coconut Flour Blueberry Muffins

Healthy Alternative

Using coconut flour instead of regular flour makes these muffins a healthier choice. It’s gluten-free and packed with fiber, making it easier on the stomach while still delivering a delicious taste. This switch allows you to indulge without the guilt, knowing you’re enjoying a wholesome treat.

Flavorful Burst

The inclusion of fresh blueberries not only adds a pop of color but also a burst of flavor. Their natural sweetness complements the muffins perfectly, creating a delightful balance. Each bite is a juicy surprise that elevates your muffin experience.

Easy to Make

These muffins are incredibly easy to make, requiring minimal effort and time. You’ll be able to whip up a batch in no time! It’s perfect for busy mornings or when you want a quick snack. With just a few simple steps, you can enjoy fresh muffins straight from the oven.

Customizable Recipe

This recipe is versatile! You can easily swap in your favorite mix-ins, like nuts or spices, to create variations that suit your taste. This means you can enjoy the same base recipe while tailoring it to your preferences, making it a great option for any occasion.

Low Carb Delight

For those watching their carbohydrate intake, these muffins fit the bill! They have only 3.4 grams of net carbs per muffin, making them a fantastic choice for ketogenic diets. You can satisfy your muffin craving without straying from your dietary goals.

Perfect for Any Occasion

Whether it’s a family brunch, a cozy breakfast, or even a light dessert, these muffins are ideal for any occasion. Their delightful flavor and nutritious ingredients make them a crowd-pleaser that everyone will enjoy.

What You’ll Need for Coconut Flour Blueberry Muffins

When creating these Coconut Flour Blueberry Muffins, it’s essential to choose quality ingredients that complement each other beautifully. Each component plays a vital role in achieving the perfect texture and flavor. The star ingredient, coconut flour, is a game-changer, providing a light and fluffy muffin while being gluten-free. Let’s dive into the ingredients!

6 medium eggs or 5 large – Eggs provide structure and moisture to the muffins, helping them rise and remain fluffy.
½ cup coconut oil (100g, melted and cooled) – This adds richness and moisture, contributing to a tender crumb.
⅓ cup coconut or almond milk (80ml, unsweetened) – The liquid component, which helps to bind the ingredients together.
1 teaspoon vanilla extract – Adds a lovely aroma and enhances the overall flavor of the muffins.
¾ cup coconut flour (75g) – The primary flour used, offering a unique flavor and texture that’s gluten-free.
¼ cup granulated sweetener (50g, or more, to taste) – This gives the muffins a touch of sweetness, crucial for flavor balance. You can use coconut sugar for a paleo option.
1 teaspoon baking powder – This helps the muffins rise, giving them a light and fluffy texture.
½ cup fresh blueberries (75g) – These juicy fruits add bursts of flavor and natural sweetness in every bite.

Step by Step Instructions for Coconut Flour Blueberry Muffins

Making Coconut Flour Blueberry Muffins is a straightforward and enjoyable process. Gather your ingredients, and let’s get started! Follow these steps to create muffins that will brighten your day.

Preheat the oven to 180C / 350F. Line a muffin pan with paper muffin liners to ensure easy removal and cleanup. The liners will help keep your muffins intact as they rise and bake to golden perfection.
In a large mixing bowl, beat the eggs using an electric mixer until they’re fluffy, pale, and have nearly doubled in size. This should take around two minutes. The air incorporated during this step is crucial for achieving light muffins.
Add in the melted and cooled coconut oil, coconut milk, and vanilla extract. Mix until everything is just combined, taking care not to over-mix. You want a smooth mixture but don’t worry about lumps.
In a separate bowl, sift together the coconut flour, granulated sweetener, and baking powder. Sifting helps to aerate the flour and remove any lumps, ensuring your muffins have a nice texture.
Gradually add the dry ingredients to the wet mixture, blending briefly until just combined. Avoid over-mixing, as this can lead to denser muffins. You want to keep some of that air you incorporated earlier!
Let the batter sit for about five minutes, allowing the coconut flour to absorb the moisture. You’ll notice the batter thickening as it rests. This is a key step for achieving the desired muffin texture.
Carefully fold in the fresh blueberries with a spatula, making sure to reserve a few for topping the muffins. The folding technique gently incorporates the blueberries without mashing them, preserving their shape.
Spoon the muffin batter into the lined muffin pan, filling each cup about three-quarters full. Gently press the reserved blueberries on top of each muffin for an appealing finish.
Bake the muffins in the preheated oven for about 25 minutes, or until they are golden on top. A toothpick inserted into the center should come out clean, indicating they’re ready.
Once baked, remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack. This cooling process is essential to maintaining their texture.

Things Worth Knowing

Storage: Keep any leftover muffins in an airtight container at room temperature for up to three days. If you want them to last longer, consider refrigerating them.
Freezing: You can freeze these muffins for up to three months. Wrap them tightly in plastic wrap and store in a freezer bag. Just thaw and enjoy!
Ingredient Quality: Always use fresh ingredients, especially the blueberries. Ripe, fresh fruit makes all the difference in flavor.
Mixing Technique: Be cautious not to over-mix your batter. Gentle folding is key to maintaining those air pockets that create fluffy muffins.
Testing for Doneness: Use a toothpick to check for doneness; it should come out clean without any wet batter.
Custom Variations: Feel free to experiment! Add nuts, spices, or other fruits to the batter for a delicious twist.

Ways to Adapt This Recipe

If you’re looking to switch things up with your Coconut Flour Blueberry Muffins, here are some great ways to adapt the recipe to suit your tastes:

Storage: To store leftovers, place them in an airtight container at room temperature for up to 3 days. Alternatively, refrigerate them to extend freshness.
Freezing: Yes, these muffins freeze beautifully! Wrap them tightly in plastic wrap and store in a freezer-safe bag. Simply thaw and enjoy whenever you crave one.
Pairing: Serve these muffins with a side of yogurt or a drizzle of honey for breakfast or as a snack. They complement a cup of tea perfectly!
Variations: Feel free to substitute the blueberries with other berries like raspberries or chopped apples for a different flavor profile.
Sweetness Level: Adjust the sweetness to your preference! Taste the batter before baking to ensure it meets your desired level of sweetness.
Texture Tweaks: For a lighter muffin, separate the eggs and beat the whites until stiff peaks form, folding them into the batter at the end.

Great Combinations for Coconut Flour Blueberry Muffins

When it comes to enjoying your Coconut Flour Blueberry Muffins, the possibilities are endless. Here are some fantastic pairings and serving suggestions:

Morning Coffee: These muffins make the perfect accompaniment to your morning coffee or tea. Their sweet flavor and fluffy texture will enhance your beverage experience.
Breakfast Spread: Serve with a spread of almond butter or cream cheese for a delicious breakfast treat that packs extra protein.
Picnic Delight: Pack them for a picnic or outing; they travel well and make for a delightful snack.
Brunch Table: Place them on your brunch table alongside fresh fruit and smoothies for a colorful and healthy spread.
Holiday Treat: They’re a great addition to holiday brunches or gatherings, providing a light and festive option.
Meal Prep: Consider making a double batch to have on hand for the week. They store well and are convenient for busy mornings.

FAQ

Yes! You can make egg-free versions of the Coconut Flour Blueberry Muffins by using a flaxseed or chia seed egg replacement. Simply mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water, let it sit for a few minutes until it thickens, and use it in place of one egg. This will help bind the ingredients together and give you a moist muffin.

Your Coconut Flour Blueberry Muffins are done when they are golden brown on top, and a toothpick inserted into the center comes out clean. It usually takes about 25 minutes at 180C / 350F. If you notice the tops are browning too quickly, you can cover them loosely with aluminum foil during the last few minutes of baking.

If you’re looking for a substitute for coconut flour, keep in mind that it has unique properties. A common substitute is almond flour, but you will need to adjust the liquid amounts in the recipe since almond flour is less absorbent. A general rule is to use a quarter of the amount of almond flour compared to coconut flour and increase the liquids by a little.

While you can use frozen blueberries in your Coconut Flour Blueberry Muffins, I recommend using fresh blueberries for the best results. Frozen berries can cause the batter to become a bit soggy and may contribute to the coconut oil solidifying. If you do use frozen blueberries, fold them in gently at the last minute to minimize moisture loss.

Conclusion

These Coconut Flour Blueberry Muffins are a delightful combination of flavor and health, making them a perfect choice for any time of day. They offer a wholesome alternative to traditional muffins while still satisfying your sweet tooth. I encourage you to give this recipe a try; you won’t be disappointed! Enjoy the deliciousness and share the joy with your loved ones!