Gluten-Free Coconut Blueberry Muffins

Submitted by Whats Cooking

"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."

 

• Ready In: 25mins
• Ingredients: 9
• Yields: 6 muffins

ingredients

• 1⁄4 cup coconut flour
• 2 tablespoons coconut flour (additional)
• 3 eggs
• 2 tablespoons canola oil or 2 tablespoons melted butter
• 2 tablespoons coconut milk
• 3 tablespoons honey
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking powder
• 1⁄2 cup frozen blueberries

directions

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

Reviews

[OMGTehAwsome]

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.

 

[mary_pat]

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!

 

[lmkedzierski]

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!

 

[Andrew Mollmann]

I made these according to the recipe except substituting buttermilk for the coconut milk. Tasted alright, although I don't know if I'll make again, slightly strange texture.

 

[tmkurth]

I'm used to the texture differences of gluten-free baking and don't have a problem with it in general; even so, the texture of these muffins was just not enjoyable. I'm sure the recipe just needs another type of flour combined with the coconut flour; unfortunately, I don't know which flour or in what proportions... Other than that, the flavor combination is pretty good, though I think it, too, might be improved with the addition of another type of flour. If you try this recipe, you probably want to go with the small batch the first time. It's a pretty small investment in both time and ingredients - and maybe you'll come up with the perfect modification for it!