Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Gluten-Free Coconut Flour Blueberry Muffins
Recipe

14 INGREDIENTS • 10 STEPS • 40MINS

Gluten-Free Coconut Flour Blueberry Muffins

Delicious gluten-free muffins made with all natural whole food ingredients.
Add to plan
logo
Gluten-Free Coconut Flour Blueberry Muffins
Save
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/
Delicious gluten-free muffins made with all natural whole food ingredients.
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
Honey
1/3 cup
Coconut Oil
1/3 cup
Coconut Oil, melted
Almond Milk
1/4 cup
Almond Milk
Pure Vanilla Extract
1/2 Tbsp
Pure Vanilla Extract
Crumb Topping
Almond Flour
1/2 cup
Almond Flour
Unsweetened Shredded Coconut
1/4 cup
Unsweetened Shredded Coconut
Honey
2 Tbsp
Coconut Oil
2 Tbsp
Coconut Oil, softened
Almonds
2 Tbsp
Almonds
optional
Nutrition Per Serving
VIEW ALL
Calories
243
Fat
17.8 g
Protein
5.8 g
Carbs
17.9 g
Add to plan
logo
Gluten-Free Coconut Flour Blueberry Muffins
Save
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 InstructionsHide images
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 (1/4 cup), and Pure Vanilla Extract (1/2 Tbsp) beat until well combined.
step 4 Add in the Coconut Oil (1/3 cup), Almond Milk (1/4 cup), and Pure Vanilla Extract (1/2 Tbsp) 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 (1/4 cup). 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 (1/4 cup). 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
view more tags
Dairy-Free
American
Gluten-Free
Shellfish-Free
Vegetarian
Dessert
0 Saved
top