GLUTEN-FREE COCONUT BLUEBERRY MUFFINS
A moist, sweet, gluten-free muffin that happens to be reduced carb and high in fiber. Coconut flour absorbs a huge amount of liquid, so only a small amount of flour is necessary. The eggs work as a leavening and binding agent. Very yummy. Kosher: Pareve (if made with oil). Dairy-free and grain-free.
Provided by Whats Cooking
Categories Quick Breads
Time 25m
Yield 6 muffins
Number Of Ingredients 9
Steps:
- Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
- Sift all coconut flour (1/4 cup plus 2 tablespoons). Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps.
- Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
- Bake at 400 F for 15-18 minutes.
Nutrition Facts : Calories 134.4, Fat 8.1, SaturatedFat 2.1, Cholesterol 93, Sodium 148.8, Carbohydrate 13.2, Fiber 0.4, Sugar 12.5, Protein 3.4
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Cy21 Qaxc51
[email protected]These muffins were a bit dry and crumbly for my taste. The flavor was good, but the texture was not what I was expecting. I think I may have overmixed the batter, which could have led to the dry texture. I would recommend following the recipe careful
Charlotte Moore
[email protected]I tried this recipe and was pleasantly surprised with the results. The muffins were delicious and had a great texture. The coconut and blueberries were a nice combination, and the muffins were not too sweet. I also liked the fact that they were glute
Omhegha One
[email protected]These gluten-free coconut blueberry muffins turned out amazing! The texture was moist and fluffy, with a perfect balance of sweetness and tartness. The blueberries were evenly distributed throughout the batter, and the coconut flakes added a nice cru