Isn’t snowy weather the best weather for baking? As the snow fell outside my kitchen window, I couldn’t resist whipping up a batch of blueberry muffins to enjoy with my family’s afternoon tea.
Whether or not it’s snowing where you are, these moist and fluffy blueberry muffins are sure to be a perfect treat for any time of day. I’ve used only the healthiest ingredients to ensure that they’re both gluten free and paleo friendly. Juicy blueberries, organic honey, and a touch of vanilla make the muffins deliciously sweet without needing a drop of sugar.
Three of the most important ingredients in this recipe are coconut, eggs, and baking powder.
To make these muffins gluten free and paleo, I used coconut flour. I recommend this coconut flour by Nutiva. It’s organic and certified gluten-free.
If this is your first time cooking with coconut flour, you should know that it’s very absorbent. That’s why the recipe calls for nine eggs. The eggs are used to bind the ingredients together.
I also stir in a little baking powder with the coconut flour. The baking powder makes the muffins fluffy. I recommend Argo baking powder that’s not only gluten free, but also free from aluminum.
For the coconut milk, I use Native Forest that’s certified gluten-free and canned with non-BPA packaging.
And, of course, the fourth most important ingredient is the blueberries!
I always recommend buying organic berries that are free of chemicals and pesticides. For this recipe, I used Driscoll’s organic blueberries.
Did you know that blueberries are high in antioxidants, and said to improve memory function and reduce the effects of aging? Just eating a bowl of fresh blueberries is delightful and so good for you. Adding them to muffins? Awesome.
I love how the juicy blueberries burst with sweetness as you bite into the muffin.
But how many blueberries to put in each muffin?
Some people can be slightly neurotic about this important question. Ahem. Myself included. As you can see, there are lots of juicy berries in every bite of these delights. Here’s Robert De Niro’s take on how many blueberries should be in each muffin. 😉
Today when I made this recipe, I used jumbo muffin liners and filled them all the way to the top. That yielded 9 muffins. Nicole has used smaller muffin liners in the past which usually yields abut a dozen.
What about toppings? How about crushed nuts or coconut flakes? Just sprinkle them on top before baking. Yum! John loves the coconut flakes on top.
When’s your favorite muffin time? Breakfast, afternoon tea, or dessert? Anytime is a good time to make your loved ones smile. And these muffins are sure to put a smile on your faces.
Have a happy and healthy week, friends!
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- Preheat oven to 400 ℉. Prepare a muffin pan with paper liners.
- Melt butter in a small pan. Then, whisk melted butter with eggs, coconut milk, honey, salt, and vanilla extract in a mixing bowl.
- Mix coconut flour and baking powder together in a separate bowl.
- Add to egg mixture and stir until just combined. Fold in blueberries.
- Spoon batter into muffin cups.
- Bake 20-25 minutes. Muffins are ready when a toothpick inserted into the center of each muffin comes out clean. Let muffins cool for about 10 minutes. Serve warm.
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