Blueberry Coconut Muffins (3 Net Grams), Gluten-Free


Image: Blueberry Coconut Muffins

Blueberry Coconut Muffins

Blue About Blueberry

I was standing in line at Starbucks to get myself a tall, dark roast red eye. I glanced over at the display case and eyed a fairly large blueberry muffin that was sitting there beckoning to me. Memories of La Brea Bakery came flooding back. La Brea Bakery is that wonderful bakery from my Los Angeles days. This was the home of Nancy Silverton. Her artisan bakery in days past was second to none. My daily sojourn there always ended with me being seduced by one of her daily offerings.

Rather than succumb to my urge for something sweet I paid for my coffee and left. As I left though, I took one long last look at that lonely blueberry muffin in the display case. It was right then and there that I decided I would be haunted by this demon no more. I was going to come up with an alternative to that high carb disaster and be done with it.  On my way home I stopped at the grocery store to pick up a pint of blueberries.

Recreating Blueberry Bliss

The base recipe for this muffin follows the one I came up with for my banana coconut muffins. The texture and crumb on these muffins is perfect. The coconut flakes I add gives the muffins some added texture that I so often found missing in gluten-free baked goods. This is something I have become obsessed with. Creating a texture and crumb reminiscent of gluten is no easy feat, but once again I did just that with this hearty offering of blueberry bliss.

Using blueberries in this recipe is another example where thinking outside the box pays off. Blueberries are no where near as high in carbs as that single banana in my banana coconut muffins. But by applying the same principle of dividing that cup of fresh blueberries  by 12 brings these bad boys in at 3 net grams per muffin. Happy dance numbers for sure. I love, love, love when I prove that there is such as thing as having your cake and being able to eat it too. Completely guilt free! Woo Hoo! From my kitchen to yours, happy low carbing. Mike

 

 

 

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Blueberry Coconut Muffins
Creating a texture and crumb reminiscent of gluten is no easy feat, but once again I did just that with this hearty offering of blueberry bliss. Using blueberries in this recipe is another example where thinking outside the box pays off.
Image: Blueberry Coconut Muffins
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Prep Time 10 Minutes
Cook Time 19-22 Minutes
Servings
Muffins
Ingredients
Prep Time 10 Minutes
Cook Time 19-22 Minutes
Servings
Muffins
Ingredients
Image: Blueberry Coconut Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 425ňöF
  2. In medium bowl, mix together the dry ingredients (almond flour, coconut flour, coconut, xanthan gum, salt, Pyure Stevia sweetener, baking powder and the baking soda and set aside.
  3. In a food processor or mixer blend together the butter, coconut oil, eggs, and vanilla extract until well blended.
  4. Add the dry ingredients and process just until you have a well mixed batter.
  5. Gently fold in the blueberries.
  6. With a spoon or a cookie scoop, portion out equal amounts of batter into a 12 cup muffin tin lined with muffin cups.
  7. Bake at 425F for 7 minutes then reduce heat to 350¬įF and bake 12-15 minutes more or until tops are nicely browned and toothpick inserted into the center comes out clean. *Baking the muffins at 425¬įF for those few minutes activates the baking powder/soda and makes the muffins rise nice and high. When they're finished baking at the lower temperature you will have nicely browned, rounded muffin tops.
  8. Cool on a baking rack and then store in an airtight container or freeze.
  9. Image: Blueberry Coconut Muffins
Recipe Notes

Nutrition Facts - Calculated using My Fitness Pal
Servings 12

Calories 188

Fat 10g, Cholesterol 113mg, Sodium 274mg, Potassium 44mg, Total Carbs 6g, Fiber 3g, Sugars 2g,
Protein 5g, Net Grams 3g

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Mike

Mike is a proud UCLA Bruin and low carb recipe enthusiast. He resides in Albuquerque, New Mexico with his dog Bella. Together they are living the Dream.

6 Comments

    • Hey Valerie, you can pick it up at your local health food grocer; Whole Foods, Natural Grocers, Sprouts. I have even found it at Kroger if you have one.

  1. I just made these wonderful little gems and the wow factor is stunning. The coconut really changed the texture and enhanced the taste . I am getting ready to make the lemon bars and am hoping the same happens with these also. I am so glad I found your site. 6/15/2017

    • Hi Lillian, and thanks. I love these as well. I’m super happy you liked the texture, it’s something I obsess over. You have to try the carrot muffins, as well as the banana coconut muffins. They are just as game changing delicious as these. Let me know how your lemon bars turn out. I live for that lemon curd. ūüôā

  2. So happy I discovered your site! I might can actually stick to this now!! Thanks for all the recipes

    • Thanks Jan, sweets was always my weakness till that single banana opened the door to possibilities that benefit us all.

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