I love baking with coconut flour. And while I realize it isn't for everyone, I have come to enjoy the unique taste and texture that it brings to baked goods. It's low in carbohydrates but high in fiber and protein, so that is an added bonus. If you are familiar with baking using coconut flour, you are aware that it can sometimes bring challenges. This is mainly due to the fact that it requires several eggs to bind properly and the right amount of liquid to bring a nice, moist texture.
If you are a blueberry fan, I think you will enjoy these muffins. You can use fresh or frozen blueberries. If you use frozen, rinse them under cold water to remove any ice crystals and to partially thaw them. If you use them completely frozen, they might bring too much moisture to the muffin and compromise the outcome. I have personally used frozen blueberries with this recipe and after partially thawing them under cold water, the muffins turned out great.
Here are the steps:
Roll batter in a ball & place in muffin liner.
Flatten ball gently, making sure the batter touches the sides of liner.
Top with coconut & gently press down to secure.
Bake and enjoy your tasty treat!
Another tip I want to share with you is this: coconut flour batter can be quite thick. This of course presents a little problem when trying to pour the batter into a muffin liner. Yeah, it doesn't work out too well. So, I came up with a time saving trick. When you are incorporating the blueberries into the batter, use your hands to gently mix everything together. You don't want the blueberries to burst everywhere. Once you feel like things are combined well, use your hands to form balls from the batter about the size of your average plum. It's pretty much the same concept as you would use if making cookies. The batter will stick to your fingers somewhat, but not too bad. Then place the balls of batter into their individual muffin liners and gently press down on the tops so that the muffin batter fills the liner in a more complete way. It is a quick and efficient way to get the job done. When you sprinkle the shredded coconut on top, slightly press down again so that the coconut is firmly attached to the batter. Otherwise the coconut will just fall off once the muffins are baked. That's another funny thing when baking with coconut flour, so if you are new to baking with it, don't expect it to respond like a traditional flour would. It's totally worth trying though, so don't be intimidated by the differences.
There is still a steady stream of summer blueberries available, and with school starting up again, these muffins are the perfect thing for a quick breakfast idea or for an on-the-go snack.
3/4 cup coconut flour
1/4 tsp baking soda
1/4 tsp sea salt
1/3 cup coconut oil, melted
1/2 cup maple syrup
3/4 cup canned full fat coconut milk
1 Tbs vanilla extract
3/4 cup fresh or frozen blueberries (partially thaw frozen under cold water)
1/4 cup unsweetened shredded coconut, plus large coconut chips for garnish
1. Preheat oven to 350° and line a muffin pan with muffin liners.
2. Mix coconut flour, baking soda, and sea salt in a large bowl.
3. In a separate bowl, combine eggs, coconut oil, maple syrup, coconut butter, coconut milk, and vanilla extract.
4. Once the wet ingredients are mixed, add the shredded coconut to the wet ingredients and mix well. Then combine the wet and dry ingredients.
5. Use you hands to gently fold in blueberries. Once combined, form balls about the size of a plum and place into muffin liner. Gently press the top of each muffin down so that the sides are touching the muffin liner.
6. Top with shredded coconut and bake for about 20-25 minutes. Makes about 12 muffins. Store in the refrigerator.