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Coconut Flour Blueberry Muffins
Recipe

14 INGREDIENTS • 9 STEPS • 40MINS

Coconut Flour Blueberry Muffins

Delicious gluten-free muffins made with all-natural whole food ingredients like coconut flour, blueberries, honey, and almond milk.
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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 like coconut flour, blueberries, honey, and almond milk.
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
Farmhouse Eggs® Large Brown Eggs
Honey
1/3 cup
Honey
Coconut Oil
1/3 cup
Coconut Oil, melted
Almond Milk
1/4 cup
Almond Milk
Pure Vanilla Extract
1/2 Tbsp
Pure Vanilla Extract
Fresh Blueberry
1 cup
Fresh Blueberry
Crumb Toppings
Almond Flour
1/2 cup
Almond Flour
Unsweetened Shredded Coconut
1/4 cup
Unsweetened Shredded Coconut
Honey
2 Tbsp
Honey
Coconut Oil
2 Tbsp
Coconut Oil
Almonds
2 Tbsp
Chopped Almonds
optional
Nutrition Per Serving
VIEW ALL
Calories
238
Fat
17.3 g
Protein
5.4 g
Carbs
18.1 g
Add to plan
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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 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) together until pale and fluffy. Add in Coconut Oil (1/3 cup), Almond Milk (1/4 cup), and Pure Vanilla Extract (1/2 Tbsp) and beat until well combined.
step 3 In a medium bowl, beat the Farmhouse Eggs® Large Brown Eggs (6) and Honey (1/3 cup) together until pale and fluffy. Add in Coconut Oil (1/3 cup), Almond Milk (1/4 cup), and Pure Vanilla Extract (1/2 Tbsp) and beat until well combined.
step 4
Add in the coconut flour mixture and beat until smooth. Let the batter sit for 5-10 minutes so it can thicken.
step 4 Add in the coconut flour mixture and beat until smooth. Let the batter sit for 5-10 minutes so it can thicken.
step 5
Gently fold in the Fresh Blueberry (1 cup). Scoop the batter into the prepared muffin cups and set aside.
step 5 Gently fold in the Fresh Blueberry (1 cup). Scoop the batter into the prepared muffin cups and set aside.
step 6
In a bowl, combine the Almond Flour (1/2 cup), Almonds (2 Tbsp), 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 6 In a bowl, combine the Almond Flour (1/2 cup), Almonds (2 Tbsp), 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
Sprinkle the crumb topping evenly over batter in each cup.
step 7 Sprinkle the crumb topping evenly over batter in each cup.
step 8
Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
step 9
Remove from the oven and allow to cool completely before serving.
step 9 Remove from the oven and allow to cool completely before serving.
Tags
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Breakfast
Dairy-Free
American
Gluten-Free
Brunch
Healthy
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
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