Coconut Blueberry Muffins
Delicious gluten free muffins packed with moisture and flavor. Great for breakfast, snack or mid-day treat.
Ingredients
- 1 cup Organic Coconut Flour
- 1/2 tsp Sea Salt
- 1 tsp Baking Soda
- 1/2 cup + 2 tbsp Raw Honey
- 1 cup Coconut Milk
- 6 Eggs
- 4 tsp Vanilla Extract
- 1/4 cup Organic Virgin Coconut Oil
- 1/4 cup Organic Chia Seed
- 1 cup Organic Blueberries
Instructions
- Preheat over to 350 degrees.
- Sift the coconut flour, baking soda & salt in a bowl.
- In a blender or bowl mix the milk, honey, eggs, coconut oil and vanilla.
- Add the chia seeds and blend on low. Let sit for 5-10 minutes.
- Pour the wet ingredients into the bowl with dry ingredients and mix well.
- Fold in the blueberries to mixture at the very end, and gently stir together.
- Spoon the batter into greased cupcake sleeves or tins.
- Bake at 350 for 25-30 minutes, until golden brown and cooked through.
- Cool on rack and serve.
These Coconut Blueberry Muffins are going to make your day. You don’t have to take our word for it, though. People from all over have been raving about them (and you can read about it in the comments below).
With some basic, quality ingredients, the standard breakfast/dessert muffin can be transformed.
Delicious gluten-free muffins packed with moisture and flavor. Great for breakfast, snack or a midday treat.
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Interested in making another version of these? Try the Mini Berry Coconut Muffins. Looking for some milk to go with them? Try our Homemade Coconut Milk.
Be sure to click HERE to pin these for later!
Made With Nutiva
Our crunchy, gluten-free Organic Chia Seeds are packed with omega-3, protein, rare antioxidants and fiber
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Certified gluten-free, its rich texture and natural sweetness make Nutiva Organic Coconut Flour great for baking
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Cold-pressed and never refined, rich in lauric acid and versatile in your kitchen
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I made these in mini-cupcake wrappers–wonderful!!
I also mixed ground flax and chia seeds because I already had that on hand–perfect substitute.
AND, since I didn’t have regular coconut milk on hand and didn’t want to open a can, I used SO DELICIOUS’ coconut creamer it also was a great substitute (I did cut back on the honey–only used half called for)
It is so satisfying to make something gluten-free that does not taste “less than” conventional baked goods.
PS: Looking forward to using NUTIVA’s Liquid Coconut Oil! Thank you for offering such valuable products–and recipes to make my healthy cooking a joy for the whole family!
Hi Barbara! Thank you for your insightful feedback! Please let us know how you like our Organic Liquid Coconut Oil. Thank you!