Gluten-Free Coconut Flour Blueberry Muffins Recipe

Introduction

These Gluten-Free Coconut Flour Blueberry Muffins are moist, tender, and packed with juicy blueberries. Sweetened naturally with honey and topped with a crunchy almond coconut crumb, they make a perfect healthy treat for breakfast or snack time.

Ingredients

• 1/2 cup Coconut Flour
• 1/2 teaspoon Baking Powder
• 1 pinch Salt
• 6 Large Eggs
• 6 tablespoons Honey
• 6 tablespoons Coconut Oil
• 4 tablespoons Almond Milk
• 2 teaspoons Pure Vanilla Extract
• 1 cup Fresh Blueberries
• 1/2 cup Almond Flour
• 4 tablespoons Unsweetened Shredded Coconut
• 2 tablespoons Honey (for topping)
• 2 tablespoons Coconut Oil (for topping)
• 2 tablespoons Almonds (optional, for topping)

Instructions

1. Step 1: Preheat the oven to 350 degrees F (180 degrees C) and line a 12-cup muffin pan with paper liners. Set aside.
2. Step 2: In a bowl, sift together the coconut flour, baking powder, and salt. Set this dry mixture aside.
3. Step 3: In a medium bowl, beat the eggs and 6 tablespoons of honey until the mixture is pale and fluffy.
4. Step 4: Add the coconut oil, almond milk, and vanilla extract to the egg mixture, beating until well combined.
5. Step 5: Stir in the coconut flour mixture and beat until the batter is smooth. Let it rest for 5 to 10 minutes to thicken.
6. Step 6: Gently fold in the fresh blueberries, then evenly scoop the batter into the prepared muffin cups.
7. Step 7: To make the crumb topping, combine almond flour, almonds (if using), and shredded coconut in a bowl. Add the coconut oil and honey, mixing with a fork until large crumbs form.
8. Step 8: Sprinkle the crumb topping evenly over each muffin cup.
9. Step 9: Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Step 10: Remove from the oven and allow the muffins to cool completely before serving.

Tips & Variations

• Use frozen blueberries if fresh ones are not available; do not thaw before folding them into the batter to prevent color bleeding.
• For a nut-free version, omit almonds in the crumb topping and substitute almond milk with oat or rice milk.
• Make sure to let the batter rest to allow the coconut flour to fully absorb the liquids, resulting in better texture.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 2 months. Warm refrigerated or frozen muffins in a microwave for 15-20 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of coconut flour?

Coconut flour behaves differently from regular flour because it absorbs much more liquid. Substituting all coconut flour with regular flour will change the texture and moisture level. If needed, use a gluten-free flour blend designed for baking instead for best results.

Are these muffins suitable for people with nut allergies?

The batter includes almond milk and almond flour, which contain nuts. To make a nut-free version, substitute almond milk with a nut-free milk alternative and omit almond flour and almonds from the topping, replacing them with extra shredded coconut or gluten-free oats.

Gluten-Free Coconut Flour Blueberry Muffins Recipe

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★★★★★

4.7 from 106 reviews

• Author: Ethan
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Diet: Gluten Free

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Description

These Gluten-Free Coconut Flour Blueberry Muffins are a delicious and healthy treat perfect for breakfast or a snack. Made with a blend of coconut and almond flours, sweetened naturally with honey, and studded with fresh blueberries, they offer a moist and tender crumb topped with a crunchy coconut-almond crumble. Ideal for those following a gluten-free lifestyle, these muffins boast a rich coconut flavor and a delightful texture.

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Ingredients

Scale 1x2x3x

Muffin Batter

• 1/2 cup Coconut Flour
• 1/2 teaspoon Baking Powder
• 1 pinch Salt
• 6 Large Eggs
• 6 tablespoon Honey
• 6 tablespoon Coconut Oil
• 4 tablespoon Almond Milk
• 2 teaspoon Pure Vanilla Extract
• 1 cup Fresh Blueberries

Crumb Topping

• 1/2 cup Almond Flour
• 4 tablespoon Unsweetened Shredded Coconut
• 2 tablespoon Honey
• 2 tablespoon Coconut Oil
• 2 tablespoon Almonds (optional)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners to prevent sticking.
2. Mix Dry Ingredients: In a bowl, sift together the coconut flour, baking powder, and a pinch of salt to ensure even distribution of leavening and to prevent clumps.
3. Beat Eggs and Honey: In a medium bowl, beat the six large eggs with six tablespoons of honey until the mixture becomes pale and fluffy, incorporating air for a light texture.
4. Add Wet Ingredients: Incorporate six tablespoons of melted coconut oil, four tablespoons of almond milk, and two teaspoons of pure vanilla extract into the egg mixture. Beat until fully combined.
5. Combine with Dry Ingredients: Add the dry coconut flour mixture to the wet ingredients and beat until smooth. Let the batter rest for 5 to 10 minutes to allow it to thicken as coconut flour absorbs moisture well.
6. Fold in Blueberries: Gently fold in one cup of fresh blueberries to prevent them from breaking and to distribute them evenly in the batter.
7. Fill Muffin Cups: Scoop the batter evenly into the prepared muffin liners, filling each about three-quarters full.
8. Prepare Crumb Topping: In a separate bowl, combine the almond flour, almonds (if using), and shredded coconut. Add two tablespoons each of coconut oil and honey, mixing with a fork until large crumbs form.
9. Top Muffins: Sprinkle the crumb topping evenly over each muffin cup’s batter to add texture and flavor.
10. Bake: Bake in the preheated oven for 20 to 25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when muffins are fully baked.
11. Cool and Serve: Remove the muffins from the oven and allow them to cool completely in the pan before serving to set the texture and prevent crumbling.

Notes

• Letting the batter rest is important to allow the coconut flour to absorb the liquids fully, resulting in better texture.
• If fresh blueberries are not available, frozen blueberries can be used but do not thaw before folding to prevent coloring the batter.
• The crumb topping is optional but adds a delightful crunch and extra flavor to the muffins.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• To make these muffins vegan, substitute eggs with flax eggs and use maple syrup instead of honey, though texture and flavor may vary slightly.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: gluten-free muffins, coconut flour, blueberry muffins, healthy breakfast, gluten free baking