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gluten-free coconut flour blueberry muffins

Adapted from PALEO GRUBS

Delicious gluten-free muffins made with all natural whole food ingredients.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Author Rosemary Stelmach

Ingredients

Coconut Blueberry Muffins

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 6 large eggs
  • 6 tablespoons honey
  • 6 tablespoons coconut oil, melted
  • 4 tablespoons almond milk
  • 2 teaspoons pure vanilla extract
  • 1 cup fresh blueberries

Crumb Topping

  • 1/2 cup almond flour
  • 4 tablespoons unsweetened finely shredded coconut
  • 2 tablespoons honey
  • 2 tablespoons coconut oil, softened
  • 2 tablespoons chopped almonds (optional)

Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. Set aside.

  2. In a bowl sift together the coconut flour, baking powder, and salt. Set aside.

  3. In a medium bowl, beat the eggs and honey until pale and fluffy. Add in the coconut oil, almond milk, and pure vanilla extract and beat until well combined. 

  4. Add in the coconut flour mixture and beat until smooth. Let the batter sit for 5-10 minutes so it can thicken. Gently fold in the blueberries. Scoop the batter into the prepared muffin cups and set aside.

  5. To make the crumb topping, in a bowl combine the almond flour, chopped almonds (if using) and unsweetened shredded coconut. Add in the coconut oil & honey and mix with a fork until large crumbs form. Sprinkle the crumb topping evenly over batter in each cup.

  6. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely before serving.