Blueberry muffins are a quick gluten free and grain free breakfast you can even eat on the go!
Many of you have requested recipes without almond flour, so I’ve been busy testing baked goods this week. My first is blueberry muffins made with coconut flour. I usually find coconut flour too heavy for my liking, but when it’s folded with a fruit puree, it delivers the perfect texture.
You can change the berries or play with different extracts to change up the flavors. I like to make large batches of muffins, put them in the freezer and then heat them up in the morning (no need to thaw) at 350 degrees for about 10 minutes.
Serves: Makes about 18 muffins
If you don't need to avoid grains, you can check out my gluten free or whole wheat blueberry muffins .
Save RecipeIngredients
- 6 large eggs
- 1/3 cup heavy cream or coconut milk
- 1/4 cup honey
- 1 teaspoon vanilla
- 1 stick (8 tablespoons) unsalted butter, melted
- 3/4 cup plus 2 tablespoons coconut flour
- 2 teaspoons baking powder*
- 1 teaspoon baking soda
- 3/4 teaspoon Celtic sea salt
- 1/2 cup applesauce
- 1 1/2 cups blueberries, frozen (no need to thaw them)
Instructions
- Preheat oven to 375ºF and adjust rack to middle position. Line muffin pan with muffin liners. Whisk eggs, cream, honey, vanilla and butter in a large mixing bowl. Sift coconut flour, baking powder, baking soda, and salt over a medium bowl. Add wet ingredients to dry ingredients and whisk until no lumps remain. Fold in applesauce and then fold in blueberries. Spoon batter into muffin cups. Bake for 18 minutes, or until lightly brown on top. Store muffins in an airtight container for 3 days.
- *I prefer to make my own baking powder to ensure that it's grain-free. Here's the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar.
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