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Grainless Blueberry Muffin

Name: Grainless Blueberry Muffin
Yield: 12
Ingredients: 12 muffin papers (or coconut oil nonstick cooking spray); 2/3 cup coconut flour; 1/2 teaspoon sea salt; 1 teaspoon baking powder; 1/4 teaspoon cinnamon; 8 eggs (- cage free, all natural, beaten); 1 teaspoon pure vanilla extract; 3 tablespoons maple syrup; 1/2 cup erythritol; 1/2 cup coconut milk; 1/2 cup coconut butter (softened); 1 cup blueberries; 1/4 cup almond meal ((for topping)); 1/2 cup slivered almonds ((for topping)); 1 tablespoon maple syrup ((for topping)); 1 tablespoon erythritol ((for topping)); 2 tablespoons coconut butter ( softened (for topping))

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Grainless Blueberry Muffin

Servings

Ingredients

12 muffin papers or coconut oil nonstick cooking spray
2/3 cup coconut flour
1/2 teaspoon sea salt
1 teaspoon baking powder
1/4 teaspoon cinnamon
8 eggs - cage free, all natural, beaten
1 teaspoon pure vanilla extract
3 tablespoons maple syrup
1/2 cup erythritol
1/2 cup coconut milk
1/2 cup coconut butter softened
1 cup blueberries
1/4 cup almond meal (for topping)
1/2 cup slivered almonds (for topping)
1 tablespoon maple syrup (for topping)
1 tablespoon erythritol (for topping)
2 tablespoons coconut butter softened (for topping)

Servings

Ingredients

12 muffin papers or coconut oil nonstick cooking spray
2/3 cup coconut flour
1/2 teaspoon sea salt
1 teaspoon baking powder
1/4 teaspoon cinnamon
8 eggs - cage free, all natural, beaten
1 teaspoon pure vanilla extract
3 tablespoons maple syrup
1/2 cup erythritol
1/2 cup coconut milk
1/2 cup coconut butter softened
1 cup blueberries
1/4 cup almond meal (for topping)
1/2 cup slivered almonds (for topping)
1 tablespoon maple syrup (for topping)
1 tablespoon erythritol (for topping)
2 tablespoons coconut butter softened (for topping)

Instructions

Heat oven to 350F degrees. Prepare a 12 muffin tin pan, lining each muffin cup with muffin papers, or spray with coconut oil nonstick cooking spray.
In a large bowl whisk together coconut flour, salt, baking powder, and cinnamon. Create a well in the center of the dry ingredients and add the eggs, vanilla, maple syrup, erythritol, coconut milk and coconut butter.
Whisk together the liquid ingredients in the center and then whisk in the dry ingredients. Keep whisking for 1-2 minutes or use a handheld electric mixer.
Fold in the blueberries and let the mixture sit for 5 minutes. The batter will thicken as the coconut flour absorbs the liquid.
Combine all ingredients for the topping if desired and set aside.
Using a spoon, evenly distribute muffin batter between 12 muffin cups in the tin.
Sprinkle the topping (if using) evenly on each of the muffins.
Bake for 35 minutes and serve warm.

Recipe Notes

Baking often requires a small amount of either maple syrup or raw honey for consistency. Replacing it completely with stevia or erythritol is possible, but won’t usually yield the same moisture content and flavor.

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