Blueberry Coconut Flour Muffins

Name: Blueberry Coconut Flour Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 muffins
Ingredients: 6 eggs; ½ cup coconut oil; ⅓ cup coconut or almond milk; 1 teaspoon vanilla extract; ¾ cup coconut flour; ¼ cup granulated sweetener; 1 teaspoon baking powder; ½ cup fresh blueberries

User Reviews

4.9

132 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
8 muffins
Calories
216 kcal
Course
Breakfast, Snacks
Cuisine
British

Blueberry Coconut Flour Muffins

Raiden Walker

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These easy coconut flour muffins with blueberries are perfectly light and fluffy. Enjoy as an on-the-go gluten-free breakfast or as a satisfying healthy snack.

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Ingredients

Servings

6 eggs medium, 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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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. Then, 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

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.