These paleo blueberry coconut flour muffins are a moist and delicious baked treat that can be enjoyed as part of your breakfast or lunch or on their own as a snack.
I’ve been doing less baking since going grain free. I do still bake with gluten-free grains for my family, but not as much. For the most part, I don’t miss baked goods, but I have always been fond of muffins. I can eat these paleo muffins without consuming too many calories or having a sugar/carb crash.
Coconut flour is a wonderful low carb, grain free substitute, but it does require the use of more eggs than other flours. For that reason, I cannot recommend a flour substitute for this recipe. Either use coconut flour, or use a different recipe. And because I know someone is going to ask, I have no idea if you can use an egg substitute. 🙂
If you haven’t tried baking with coconut flour, this recipe might be a good one to start with. And if you have flour leftover, try these coconut flour biscuits.
- Preheat oven to 350° and grease a 12 cup muffin tin.
- In a mixing bowl, whisk together the coconut flour, salt, and baking soda.
- In a smaller bowl, beat together with fork the eggs, coconut oil, honey, and vanilla.
- Add the liquid ingredients to the dry ingredients and mix with a hand mixer on medium speed for about one minute or until well combined.
- Stir in the blueberries.
- Spoon the batter evenly into the muffin cups. Bake for 20 – 25 minutes until a toothpick inserted in center of a muffin comes out clean (unless it hits a blueberry).
- Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
I used 1 cup of Let's Do Organic brand coconut flour. Other brands may work differently and require less flour. Start with 1/2 cup and add more to achieve a thick but wet batter.
This recipe is shared at Naturally Sweet Tuesdays