Paleo Coconut Flour Blueberry Muffins
These coconut flour blueberry muffins are lightly sweet, healthy gluten free muffins made with tons of antioxidant-rich blueberries.
Servings: 12 muffins
Equipment
- food processor or blender
Ingredients
- 1 ½ cups fresh blueberries divided
- ¾ cup smooth applesauce at room temperature
- 4 tablespoons honey
- 4 tablespoons virgin coconut oil melted and cooled
- 4 eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
- ½ cup coconut flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin, and set it aside.
- In a small, heavy-bottom saucepan, place 1 cup (5.5 ounces) blueberries, applesauce, and the 4 tablespoons of honey.
- Cook, stirring frequently, over medium-high heat. First, the mixture will liquify and bubble up.
- Continue to cook until the berries have all burst and the mixture has thickened (about 5 minutes total, less if using applesauce).
- Remove the saucepan from the heat and set aside to cool briefly.
- In a food processor fitted with the steel blade (or a blender), place the coconut oil, eggs and vanilla, and pulse to combine.
- Add the cooked blueberries, applesauce and honey, and pulse again to combine.
- Add the coconut flour, baking soda and salt, and pulse until well-combined.
- The mixture will be thick and soft, like batter.
- Divide the batter evenly among the prepared muffin cups, and smooth the tops with wet fingers.
- Divide the remaining 1/2 cup whole blueberries among the cups, placing them in a single layer on top of the batter in each muffin cup. Press them gently into the batter.
- Place the muffin tin in the center of the preheated oven and bake until the muffins are puffed and a toothpick inserted in the center comes out clean (about 22 minute).
- Remove from the oven and allow to cool for at least 5 minutes in the tin before transferring to a wire rack to cool.