As a recognized breakfast treat Blueberry Coconut Flour Muffins across the land, blueberry muffins are known for their sweet and juicy flavor-filled little bursts of pure delight with every bite.
which is why it is no wonder that blueberry coconut flour muffins are becoming so popular, but as more people head over the healthier way of eating. So when we combined the old flavor of blueberries with their new go-to flour, coconut – they ended up cooking recipes that home bakers love spreading throughout other independently brewing innovators, those who are either gluten uneasy or just looking for a healthier choice.
This coconut flour is an excellent alternative to the usual wheat flour. It is very high in fiber to help with digestion and is gluten-free. Blueberries are also said to be rich in antioxidants, and they contain lots of vitamins C and K; so far, so good, guys—fruitful ingredients for a not just tasty but healthy muffin.
Read the write-up to get details of blueberry coconut flour muffins and how they could be made in every way. From the health values of all main ingredients to an excellent and easy recipe with baking tips, you will get everything in detail on this page.
How to make Blueberry Coconut Flour Muffins
Are you ready to bake some moist blueberry coconut flour muffins? Let’s get started.
In this post, I’ll break down the steps to ensure perfect muffins every time.
Ingredients
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- Four large eggs
- 1/4 cup melted coconut oil
- 1/4 cup honey or maple syrup
- One teaspoon of vanilla extract
- 1 Cup fresh or frozen blueberries
Instructions
step1:Heat the oven to 340°F (180°C) and line a muffin box with paper liners.
step2:
Mix the dry ingredients. Mix salt,coconut flour and baking soda in a large bowl. Stir to eliminate any clumps in the coconut flour.
step3:
Combine wet ingredients. in a small size bowl , combine the all eggs with the melted coconut oil recipe from the refrigerated cookie dough pre-portioned delivery service, honey or maple syrup, and vanilla.
step4:
Blend the mixtures.Add the wet into dry, and stir until they are just combined.🍳🥄 The batter will be thick.
step5:
Fold in the blueberries. Carefully stir in the blueberries so that they are well-mixed throughout the batter.
step6:
Fill the muffin cups. Pour the batter into prepared muffin tins; each cup should be 3/4 full.
step7:
Place in the oven for 20-25 minutes (insert a toothpick to check if they are ready).
Cool and serve:
perfect cooling the muffins then turn them out on a wire rack to get completely cold.
They are perfect for breakfast on the run and make lovely healthy snacks. The natural sweetness from the coconut flour and that juicy burst when you bite into a blueberry make them delicious.
Blueberry Coconut Flour Muffins Nutritional Benefits
The secret weapon behind the gluten-free blueberry muffins trending in the nutrition and health world is their impressive nutritional stats. Let’s break down the key nutrients in these muffins and compare them to traditional muffins
Key Nutrients
Coconut Flour (a good source of fiber that helps you feel full and good for your belly) It’s also super low carb, making it an excellent protein source when watching your carb intake.
Blueberries are good sourse of vitamin C and K, fiber. In addition to fighting against inflammation, they can help keep chronic diseases at bay.
eggs are very improtant high-quality protein essential vitamins, and minerals. They also play a crucial role in binding the ingredients, which is why muffins do not have a flour structure; they actually stick together due to eggs.
Versus a Traditional Muffin
Other traditional muffins, however, are full of sugars and do not contribute to anything nutrition-wise. Blueberry coconut flour muffins, however, are the better choice because they are lower in carbs with a higher fiber ratio, which keeps your blood sugar levels even and kills that diabetes monster as well.
Tips for Baking Success
Coconut flour has unique properties, and baking it can be challenging. Here are a few tips to make your blueberry coconut flour muffins perfect every time!
Ingredient Sourcing
- Steps in coconut flour: Use good quality, finely dried-out ground coconut. How do you use it? It should be soft and fluffy.
- Blueberries: Fresh or frozen blueberries work.If using frozen, don’t thaw them before adding to the batter\
- Honey or Maple Syrup: You can choose pure honey or 100% maple syrup for the best taste and nutritional benefits of muffin cakes..
Make Ahead storage and serving suggestion
Storage: Store the muffins in an airtight container at room temperature for up to three days at room temperature. They can also be stored in the refrigerator for up to a week or frozen for up to three months.
How to Serve: These muffins are delicious on their own or with a side of Greek yogurt for an added protein boost!
Community Poll Comments- Variants
One of the joys of baking is often testing and sharing your bakes with others—reviews and variations from our community of health enthusiasts & home bakers.
User Experiences and Feedback
- READERS – What others have been saying about this recipe? Here is what a few of them had to say.
- Credits-Sarah, California- “These muffins are a game changer! Ah, they are so moist and tasty, not to mention gluten-free!
- New York’s Tom reported, “My whole family loved these! Coconut flour adds a nice texture, so I suggest using it.
Reader Participation
We would love for you to make this recipe and tell us how it went with your version of the excellent sis. From a handful of nuts to cinnamon sprinkles, we want to hear how you put your spin on these muffins.
The most-asked questions (FAQs):
Here are a few FAQs for my blueberry coconut flour muffins, with detailed answers, to help you achieve success in your baking.
1.How do I replace sugar with natural alternatives such as honey and maple?
Ans:(You can also use a tad of agave nectar, coconut sugar, or stevia.) Adjust the quantity to taste.
2.Can they be substituted for dried blueberries instead of fresh or frozen ones?
Ans:Dried blueberries will work for this. If your dates are extremely dry, you may want to soak them in warm water for a few minutes before adding them to the batter.
3.How do I determine the batter consistency?
Ans:The dough should be on the thicker side but still spreadable. If it is too thick, Add a little more liquid (milk or water).
4.How can I swap out eggs in this recipe?
Ans:Flax or chia eggs (1 tbsp ground flaxseed + 3 Tbsp water per egg)
5.Other Things You Might Add To The Muffins?
Ans:You may add other fruits, like raspberries, strawberries, or even grated apples, for some variation.
6.What can I do to make the muffins less dense?
Ans:But if you want a more decadent, more tender crumb (more like what cupcakes are made of), you need to ensure your eggs are at room temperature and beat them well before incorporating them.
7.How to Measure Coconut Flour?
Ans:Fill the measuring cup loosely with flour, then level it off using a knife. Please don’t press it down, as this flour is more absorbent than other flour.
8.But what about when your muffins are too dry?
Ans:Coconut flour – is very absorbent. Be sure to measure it correctly and avoid overbaking the muffins.
conculation
Blueberry coconut flour muffins are one of the best treats you can have. They are delicious, simple to prepare, chock-full of healthful ingredients, and suitable for any meal of the day.
This blog post will give you enough knowledge to try baking these muffins at home. If you do, let us know about your experiences and versions.Share your experience with us and don’t forget to share this post with your friends and family who want to enjoy this delightful recipe but they can’t find it for one of your share if they can find this sweet moment recipe where is the problem?
Explore our or brekfast idea
Blueberry Coconut Flour Muffins
Blueberry Muffins with Coconut Flour Studded with blueberries, these moist coconut flour muffins make the perfect healthy breakfast or snack.
Total Time: 30 minutes|Cook Time: 20-25 minutes|Prep Time:10 minutes|Cuisine: American|Course: Breakfast, Snack|Yield:12 muffins
instraction:
- Preheat the still oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix baking soda and coconut flour in a large bowl.
- Mix eggs, melted coconut oil (or honey), butter, vanilla, and maple syrup separately.
- Add all the drying ingredients to the wet ingredients and stir to mix well together. Then, fold in the blueberries gently.🧁🥄
- Make sure each cup has an equal amount of batter./reusable silicone cups. Fill each cup 3/4 full.
- Bake it in the oven for 25-30 minutes; check doneness by inserting a stick into the center—it should come out clean
- Cool muffins on a rack before packing them away.
(4.5 from) 12 reviews
ingredient:
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- Four large eggs
- 1/4 cup melted coconut oil
- 1/4 cup honey or maple syrup
- One teaspoon of vanilla extract
- 1 Cup fresh or frozen blueberries
special note:
- Add a little chopped nuts or some cinnamon for extra flavor.
- Please store this cake in a container at room temperature for up to 3 days. You can use yogurt, nuts, and butter for a protein boost.
Nutrional information
Calories: 120 per muffin,|Protein: 3g|Carbohydrates: 10g|Fat: 8g|Fiber: 4g
We hope that you love these blueberry coconut flour muffins, too! Happy baking!
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