Gluten-Free Blueberry Muffins made with Coconut Flour

In this recipe, a little bit of our coconut flour goes a long way. These quick and easy muffins are beautifully fluffy and moist, and are a great family breakfast treat or a tea-time snack to wow your guests.

Step: 1

Preheat the oven to 400 degrees F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.

Step: 2

Sift together the coconut flour and baking powder, and mix until well blended.

Step: 3

Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.

Step: 4

Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.

Step: 5

Scoop the batter into the prepared muffin cups, filling each about half full.

Step: 6

Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.

Per Serving: 143 calories; protein 4g; carbohydrates 13.3g; fat 9.3g; cholesterol 108.3mg; sodium 198.7mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.