Coconut Flour Blueberry Muffins
Craving something sweet yet healthy? Try these Coconut Flour Blueberry Muffins. With moist texture and bursting with fresh blueberries, they are perfect for breakfast or a snack. Enjoy a guilt-free treat that’s easy to make and absolutely delicious!
Equipment
- Muffin pan
- Paper Muffin Liners
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
Instructions
- Preheat the oven to 180C / 350F and line a muffin pan with paper muffin liners.
- In a large mixing bowl, beat the eggs with an electric mixer until fluffy, pale and double in size. This takes around 2 minutes.
- Add the remaining wet ingredients and continue mixing until just combined.
- In a separate bowl, stir together the dry ingredients - sifted coconut flour, sweetener of choice and baking powder.
- Add the dry to the wet ingredients and blend briefly until just combined. Don't over-mix.
- Let the batter sit for a few minutes so that the coconut flour can absorb the moisture. A thick batter will form.
- Carefully fold the blueberries into the batter with a spatula, reserving some for the tops.
- Spoon the muffin batter into a muffin pan lined with paper cups. Gently press the reserved blueberries on top.
- Bake at 180 Celsius for about 25 minutes or until golden on top and a toothpick inserted comes out clean.
Notes
- 3.4g net carbs per muffin. Makes 8 muffins.
- For an even lighter dough, separate the eggs and whisk the egg whites until stiff peaks form. Fold in the egg whites after you have mixed the dough. Then add the blueberries last.
- Fresh blueberries hold together better and don't get soggy like frozen blueberries. Don't stir frozen berries into the batter because this causes the coconut oil to solidify.