Today’s recipe is a Paleo Blueberry Muffin Recipe. This week I’ve continued on with my quest to find numerous uses for coconut flour. If you’re interested in finding out more about the benefits of coconut flour, click here.
This blog post is a simple recipe post. I posted some pictures on my Facebook page of the healthy coconut flour blueberry muffins I made this week and a number of people asked me for the recipe. So, here it is!
This recipe is suitable for people on the paleo diet and is also gluten-free & grain-free.
1 cup of coconut flour
1 teaspoon of Himalayan Sea Salt (you can do this recipe without, but it adds a tiny bit extra)
1/2 teaspoon of baking soda
1/4 cup melted coconut oil
1/4 cup of honey (it’s possible to use agave, too)
1 teaspoon of vanilla paste (you can use vanilla extract, too)
1 cup of fresh blueberries
Preheat the over to 220 degrees. Pick out some nice muffin cases and place them on a baking tray.
Whilst doing the next step, melt the coconut oil over the hob.
In a large bowl, whisk the eggs and then add the vanilla paste and honey. Add the coconut flour, salt and baking soda. Finally, add the coconut oil and whisk until blended.
Stir in the blueberries. Don’t worry too much if they pop or stay whole. They’re lovely in whichever form. At this point, the batter should look something like this…
Divide the batter into the muffin cases.
Bake for between 20 and 25 minutes. Leave to cool before eating. I’d recommend leaving to cool because coconut flour is quite a complex flour to bake with, so it needs that time to bind well together.