Blueberry Coconut Flour Muffins

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Have you tried coconut flour for baking? It’s an excellent, high fiber option instead of white flour. I made these blueberry coconut flour muffins recently, and they were so good I had to share the recipe.

Coconut flour can be somewhat tricky because it tends to dry out baked goods, so you need to compensate with enough milk (cow or otherwise), butter/coconut oil, and eggs.

I love coconut flour because it’s grain free, gluten free, and relatively high in protein & fiber. Also, it’s tasty! These muffins won’t spike blood sugar or make you sluggish after you eat them like whole wheat or white flour muffins. Give coconut flour a try. It’s great to thicken up sauces, and I sometimes put it in smoothies.

Blueberry Coconut Flour Muffins

Blueberry Coconut Flour Muffins

Delicious lower carb, high fiber grain & dairy free coconut flour muffins.

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Course: Snack

Ingredients Method Notes

Ingredients

  

• 3 eggs
• 2 tbsp butter or coconut oil, melted
• 2 tbsp coconut or almond milk
• 2-3 tbsp raw honey or maple syrup
• 6-8 oz fresh or frozen blueberries
• 1/4 tsp sea salt
• 1/4 tsp vanilla
• 1/4 cup + 1 heaping tbsp coconut flour I use Bob's Red Mill
• 1/4 tsp baking powder

Method

 

1. Preheat oven to 400 and grease or place muffin liners in tin.
2. Blend together eggs; melted butter or coconut oil; coconut milk; honey or maple syrup; salt, and vanilla.
3. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps.
4. Carefully fold blueberries into batter.
5. Pour batter into muffin cups. Bake at 400 degrees for about 20 minutes (start checking at 15).
6. Remove when set and let cool a few minutes before removing from tin.

Notes

Good with organic, grass fed butter or almond butter. You could also use other fruit or add nuts.

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