Do you love the flavor of coconut? If so, these guys are for you. The pairing of coconut and blueberries is pure genius. And there’s no refined sugar here even though they include a yummy crumb topping. And they’re gluten-free. Can you just imagine? A totally delicious muffin that is good for you?
Start off with the eggs and honey. They need to be beaten until they are light and fluffy. Once the rest of the ingredients are blended in, the batter needs a few minutes to thicken. And trust me on this …it will become quite thick.
While the batter is resting, it’s time to prepare the crumb topping. It’s a quick prep. Just four ingredients mixed up in a bowl. For extra heartiness, you can add some chopped almonds to the topping mix …two tablespoons would do.
By now, the muffin batter should be ready. Do you see how thick it is? The blueberries are actually just sitting on top without sinking. Using your spatula or wooden spoon, gently fold in the blueberries.
Scoop the batter into the muffin cups so that they are as even as possible. The crumb topping is then sprinkled on each.
After hangin’ out in the oven for 20 to 25 minutes, your yummy muffins are done. Be sure to allow them to cool completely …they need that time to properly set.
My favorite helpers, Sophia and Ava, (who happen to be my adorable granddaughters) were standing by to give these guys the all-important taste test. And look at that …they more than passed. They both proclaimed that “these are soooo good, Mom Mom” with a two-thumbs-up rating.
gluten-free coconut flour blueberry muffins
Adapted from PALEO GRUBS
Delicious gluten-free muffins made with all natural whole food 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
- 1/2 cup almond flour
- 4 tablespoons unsweetened finely shredded coconut
- 2 tablespoons honey
- 2 tablespoons coconut oil, softened
- 2 tablespoons chopped almonds (optional)
Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. Set aside.
In a bowl sift together the coconut flour, baking powder, and salt. Set aside.
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.
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.
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.
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.