Gluten-Free Coconut Blueberry Muffins

"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."
 
Download
photo by Whats Cooking photo by Whats Cooking
photo by Whats Cooking
Ready In:
25mins
Ingredients:
9
Yields:
6 muffins
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. 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!
     
  3. 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!
     
  4. 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.
     
  5. 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!
     
Advertisement

Tweaks

  1. 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!
     
  2. 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.
     

RECIPE SUBMITTED BY

Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes