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    You are in: Home / Recipes / Gluten-Free Coconut Blueberry Muffins Recipe
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    Gluten-Free Coconut Blueberry Muffins

    Gluten-Free Coconut Blueberry Muffins. Photo by What's Cooking?

    1/1 Photo of Gluten-Free Coconut Blueberry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    What's Cooking?'s Note:

    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.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
    2. 2
      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.
    3. 3
      Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
    4. 4
      Bake at 400 F for 15-18 minutes.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on June 07, 2010

      35

      Not really in the same league as white flour muffins. It lacks the fluffiness and is more of a mushy (or moist, if you feel like being polite) little pastry. The flavor is pretty darn tasty (though a little eggy) with subtle coconut flavor working great with the tart blueberries. I actually think these might even taste better in a few days when they've dried out, which is something I can't say for "real" muffins.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2010

      55

      Finally . . . a wonderful grain-free(able) muffin recipe!!! Being both gluten-intolerant and allergic to corn, I had yet to find a muffin recipe that came close to replicating the taste and texture of wheat muffin. That search stops here! I altered the recipe a bit by using a baking powder substitute, potato-vodka vanilla extract and homeade almond milk instead of the coconut milk. I also used about 1/4 again as much of the blueberries. They are fantastic and I think the recipe will serve as a nice base recipe from which to experiment. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2010

      35

      I made these thinking that they would be low in Weight Watchers' Points. I should have figured out the Points value before making them. From my calculations there is 185 calories, 10.8 grams of fat, and 3.75 grams of fibre, which makes each muffin 4 Points. They do not taste good enough to warrant this many Points in my opinion!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Gluten-Free Coconut Blueberry Muffins

    Serving Size: 1 (389 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 134.4
     
    Calories from Fat 73
    54%
    Total Fat 8.1 g
    12%
    Saturated Fat 2.0 g
    10%
    Cholesterol 93.0 mg
    31%
    Sodium 148.7 mg
    6%
    Total Carbohydrate 13.2 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 12.4 g
    49%
    Protein 3.3 g
    6%

    The following items or measurements are not included:

    coconut flour

    coconut flour

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