Have you tried using coconut flour yet, following my last recipe for grain free pancakes? I hope you had the chance because I have another grain free recipe for you! If not, you can read more about the benefits of using coconut flour instead of wheat here.
This time I’m sharing a recipe for blueberry muffins. I spent a while trying to create this recipe and I must say that they came out delicious!
Ingredients (about 6-8 muffins)
- 50 g coconut flour
- ¼ tablespoon baking soda
- ¼ teaspoon salt
- 4 eggs
- 75 g unsalted butter (melted) or coconut oil
- 80 – 100 g honey
- 30 ml coconut milk or other milk
- Handful of blueberries (fresh, frozen or dried, depending on the season)
Preheat oven to 180 degree C.
In a bowl, blend together coconut flour, baking soda and salt, and then transfer to a blender.
Add the eggs, melted butter, honey and milk to the dry ingredients and blend well. Once you achieved a consistent mixture, gently stir in the blueberries.
Line muffin tins and fill about three-quarters of the way with batter, and bake for about 20 minutes. It is best to check if the muffins are ready earlier, by inserting a toothpick in the centre of the muffin and if it comes out clean, you can switch off the oven.
Let the muffins sit in the oven with doors slightly open for a minute or so, and then take them out to let them cool down.
Once completely cooled down, you can store at room temperature in an air tight packaging for a few days.
Perfect to take to work for your afternoon tea!