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Recipes
Breakfast
Gluten-Free Coconut Flour Blueberry Muffins

14 INGREDIENTS • 10 STEPS • 40MINS

Gluten-Free Coconut Flour Blueberry Muffins

Recipe
Delicious gluten-free muffins made with all natural whole food ingredients.
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Delicious gluten-free muffins made with all natural whole food ingredients.
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

40MINS

Total Time

$1.66

Cost Per Serving

Ingredients

Servings
12
us / metric
Coconut Blueberry Muffins
Coconut Flour
1/2 cup
Coconut Flour
Baking Powder
1/2 tsp
Baking Powder
Salt
1 pinch
Salt
Large Egg
6

Sponsored

Farmhouse Eggs® Large Brown Eggs
Honey
1/3 cup
Honey
Coconut Oil
1/3 cup
Coconut Oil, melted
Almond Milk
4 Tbsp
Almond Milk
Pure Vanilla Extract
2 tsp
Pure Vanilla Extract
Fresh Blueberry
1 cup
Fresh Blueberry
Crumb Topping
Almond Flour
1/2 cup
Almond Flour
Unsweetened Shredded Coconut
4 Tbsp
Unsweetened Shredded Coconut
Honey
2 Tbsp
Honey
Coconut Oil
2 Tbsp
Coconut Oil, softened
Almonds
2 Tbsp
Chopped Almonds
optional

Nutrition Per Serving

VIEW ALL
Calories
242
Fat
17.9 g
Protein
5.8 g
Carbs
17.8 g
Love This Recipe?
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Gluten-Free Coconut Flour Blueberry Muffins
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Cooking Instructions

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step 1
Preheat the oven to 350 degrees F (180 degrees C). Line a 12-cup muffin pan with paper liners. Set aside.
step 2
In a bowl sift together the Coconut Flour (1/2 cup), Baking Powder (1/2 tsp), and Salt (1 pinch). Set aside.
step 2 In a bowl sift together the Coconut Flour (1/2 cup), Baking Powder (1/2 tsp), and Salt (1 pinch). Set aside.
step 3
In a medium bowl, beat the Farmhouse Eggs® Large Brown Eggs (6) and Honey (1/3 cup) until pale and fluffy.
step 3 In a medium bowl, beat the Farmhouse Eggs® Large Brown Eggs (6) and Honey (1/3 cup) until pale and fluffy.
step 4
Add in the Coconut Oil (1/3 cup), Almond Milk (4 Tbsp), and Pure Vanilla Extract (2 tsp) beat until well combined.
step 4 Add in the Coconut Oil (1/3 cup), Almond Milk (4 Tbsp), and Pure Vanilla Extract (2 tsp) beat until well combined.
step 5
Add in the coconut flour mixture and beat until smooth. Let the batter sit for 5-10 minutes so it can thicken.
step 5 Add in the coconut flour mixture and beat until smooth. Let the batter sit for 5-10 minutes so it can thicken.
step 6
Gently fold in the Fresh Blueberry (1 cup). Scoop the batter into the prepared muffin cups and set aside.
step 6 Gently fold in the Fresh Blueberry (1 cup). Scoop the batter into the prepared muffin cups and set aside.
step 7
To make the crumb topping, in a bowl combine the Almond Flour (1/2 cup), Almonds (2 Tbsp) (if using), and Unsweetened Shredded Coconut (4 Tbsp). Add in the Coconut Oil (2 Tbsp), and Honey (2 Tbsp) and mix with a fork until large crumbs form.
step 7 To make the crumb topping, in a bowl combine the Almond Flour (1/2 cup), Almonds (2 Tbsp) (if using), and Unsweetened Shredded Coconut (4 Tbsp). Add in the Coconut Oil (2 Tbsp), and Honey (2 Tbsp) and mix with a fork until large crumbs form.
step 8
Sprinkle the crumb topping evenly over the batter in each cup.
step 8 Sprinkle the crumb topping evenly over the batter in each cup.
step 9
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
step 9 Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
step 10
Remove from the oven and allow to cool completely before serving.
step 10 Remove from the oven and allow to cool completely before serving.

Tags

Breakfast
Dairy-Free
American
Gluten-Free
Brunch
Snack
Healthy
Shellfish-Free
Vegetarian
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