It took me a little while to get these right. Texture is important to me when it comes to muffins. I also don’t like to have muffins taste like a cupcake if I am eating them for breakfast. Below is my gluten free blueberry recipe. I prefer to stick my blueberries on top so the bottom doesn’t get squishy. However, majority of folks like to mix the blueberries in the batter so they are spread out within the muffin. Do whichever way you prefer!

Ingredients

  • 2 eggs
  • 1 small (5.4 ounces) can full fat coconut cream (I like ‘Native Forest’ brand)
  • 1 teaspoon vanilla
  • 3 tablespoons of honey
  • 2 tablespoons of coconut sugar (or regular sugar if you prefer)
  • 1/2 teaspoon salt
  • 1/2 teaspoon of baking powder
  • 1/2 cup coconut flour

Directions

  • Preheat oven to 350
  • Put paper muffins cups in pan (or grease pan)
  • Mix all wet ingredients together into a medium size bowl (leave out blueberries until last if you prefer them on top only)
  • Add and mix in the dry ingredients
  • Fill the paper cups about 1/2 – 3/4 the way full
  • If you didn’t already add in the blueberries, place about 6 for each muffin on top now and squish them down into the muffin batter a little
  • Bake for 50 min

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