Put these coconut flour blueberry muffins on your breakfast menu, and your whole family will thank you. Whether you’re gluten-free, grain-free, or just watching your carbs, these muffins are your perfect breakfast solution!
About two years ago, I fell in love with coconut flour. At the time, it felt like going out on a limb, but my husband seemed to be becoming more and more sensitive to grains, so I decided it was time to pony up and learn how to bake with coconut flour.
And we haven’t looked back. Yes, there was definitely a learning curve, and sometimes still my experiment with recipe development end up in crumbles, but we’ve also learned how to make some really delicious, guilt-free goodies with it.
And now… coconut flour blueberry muffins.
They say that muffins are just cupcakes you eat for breakfast, but these are slightly different – namely, we lowered the sugar content. Easy peasy lemon squeezy as my daughter would say.
And of course, we added the blueberries.
Funny story: I made these muffins a few days ago for breakfast, and then remembered that we had run out of butter (not really, I just hadn’t been out to the deep freezer to get any), and the kids really like butter on their muffins, so I wasn’t sure how breakfast would go. But it turns out, I didn’t need to worry; they both ate their coconut flour blueberry muffins without even remembering to ask for butter. I’m calling that a win!
Maybe it had something to do with their help making the muffins. I have found that kids are 100% more thrilled with the food they eat if they have a hand in making it.
It’s hard at first when they’re little to let them be a part of it – they’re SO messy! But it pays off after a while when they learn how to be helpful for real. Beating eggs, adding ingredients, Taste-testing. 😉 They’re really good at that stuff.Print
Coconut Flour Blueberry Muffins
- Preheat oven to 350º
- Whisk oil sugar, salt, vanilla, and eggs.
- Mix coconut flour and baking powder.
- Add flour mixture to egg mixture, and stir to combine well.
- Stir in blueberries.
- Grease 15 muffin cups, or line with paper cupcake liners.
- Fill each liner 7/8 of the way full.
- Bake the muffins on the center rack of the oven for 18-20 minutes, until muffins are nicely browned on top (using a toothpick might not work since you’ll run into a blueberry.
- Remove muffins from oven, and loosen edges with a butterknife so they won’t be stuck once they cool.
- Let them cool for five minutes or so before serving to them them settle.
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