Blueberry Coconut Flour Muffins
User Reviews
4.9
Blueberry Coconut Flour Muffins
Description
Blueberry Coconut Flour Muffins use coconut flour as their base, which absorbs more moisture than typical flours, resulting in a thick, rich batter. Beaten eggs add volume and lightness, while coconut oil and coconut milk provide moisture and delicate flavor. The inclusion of vanilla extract enhances aroma, and a moderate amount of granulated sweetener balances the tartness of fresh blueberries. Gently folding fresh (not frozen) blueberries preserves their shape and prevents sogginess.
These muffins have a tender interior with a lightly crisp top when baked to a golden finish at 180°C. They suit breakfast or snack times where something satisfying but not overly sweet is desired. Their grain-free composition appeals to those avoiding traditional flours.
For lighter texture, egg whites can be whipped to stiff peaks separately and folded in toward the end, introducing more airiness. Fresh blueberries are preferable to frozen to avoid moisture issues that can cause the coconut oil to solidify. Letting the batter sit briefly allows proper hydration of the coconut flour, ensuring optimal muffin structure.
Ingredients
- 6 egg medium, or 5 large
- ½ cup coconut oil 100g, melted and cooled
- ⅓ cup coconut milk 80ml, unsweetened, or almond milk
- 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 blueberries 75g, fresh
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
- Use fresh blueberries to avoid soggy muffins; frozen berries can negatively affect texture.
- For a lighter muffin, whip egg whites to stiff peaks separately and fold in gently after mixing the batter.
- Allow the batter to rest a few minutes before baking so the coconut flour fully absorbs the liquids.
- This recipe yields about 8 muffins with approximately 4g net carbs each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8muffins
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Total Carbohydrates | 7.7g | 3% |
| Protein | 7.1g | 14% |
| Fat | 17.1g | 26% |
| Fiber | 4.3g | 17% |
| Sugar | 1.7g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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