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.
Servings Prep Time
12Muffins 10Minutes
Cook Time
Servings Prep Time
12Muffins 10Minutes
Cook Time
  1. Preheat the oven to 425˚F
  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°F 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°F 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.
Recipe Notes

Nutrition FactsCalculated 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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