With blueberries in abundance at the moment (in North America), I couldn't resist overusing them in this simple cornbread muffin recipe, using both almond and coconut flour.
I have a recipe for blueberry corn muffins using corn flour. It's not grain free but readers have asked me to keep, so I've left it so. And you may be familiar with this no-corn cornbread recipe, which I used to guide me a bit with this recipe.
I tried silicone baking cups for the first time, and I'm happy to report that they worked out well. As I thought would happen, the muffins were easy to get out of the liners and looked perfect. The cups are fairly easy to clean, and my last test will be the dishwasher. And how long they last.
Blueberry Muffins {almond & coconut flour}
I used coconut milk, but another dairy-free milk or yogurt will work as well. And if you prefer, maple syrup works also.I haven't tried frozen berries yet, but I'm guessing they'll work. Also, I love lots of blueberries so I go up to 1 cup of berries. I save a handful to put on the top after I've placed the batter in the muffin liners. Also, keep in mind, the wetness and amount of the berries will affect the moisture in the muffin.For mixing the batter, I use a food processor, but if you don't have one you can use a bowl and spoon, mixer, or blender. You can use ghee or unsalted butter in place of oil.
Servings: 6 muffins
Calories: 249kcal
Ingredients
- ½ cup blanched almond flour
- ¼ cup coconut flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 3 large eggs
- ¼ cup oil
- 3 tablespoons honey
- ¼ cup coconut milk
- ¾ cup fresh blueberries
Instructions
- Preheat your oven to 350°F (180°C, or gas mark 4).
- Add liners to a baking pan.
- Add the almond flour, coconut flour, salt and baking soda to a food processor and pulse a few times to blend. Or use a blender, mixer, or bowl and spoon.
- Add the eggs, oil, honey, and milk, and pulse a few times. Rest the batter for a few minutes to let the coconut flour absorb the moisture.
- Fold in the blueberries.
- Add the batter to the baking pan and bake for 30 minutes, or until the tops begin to brown and a toothpick inserted in a muffin comes out clean.
- Cool and serve. Store covered for a few days at room temperature, or for a few weeks in the refrigerator.
Nutrition
Calories: 249kcal | Carbohydrates: 17g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 186mg | Potassium: 65mg | Fiber: 3g | Sugar: 11g | Vitamin A: 129IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
Norah Minasyan says
Hi Erica! I was thinking of including vanilla extract in the batter. Would you recommend? If so, how much?
Hi Norah, Sure! I'd add about 1 teaspoon.
Lisa says
Hello! I love all of your recipes. I am not a baker at all, but you make baking without wheat flour so easy. One question for this recipe. What is the best way to add lemon to the recipe?
thank you,
Lisa
Erica says
Thank you!! If you want to add lemon juice to this recipe, replace some of the milk with lemon juice. Another option is to add lemon zest to the batter.
Mika says
These are amazing!! I used frozen blueberries and they were perfect! My husband and 20 month old loved them! Thank you for making my transition to the gluten & grain-free world much easier.
Erica says
So good to hear! thank you 🙂
Haley says
Are these measurements correct? 1/2 cup almond flour and 1/4 cup coconut flour does not seem like very much compared to the amount of liquid in the recipe.
Thanks! I love your recipes
Erica says
thanks. yes, it works!
Janis says
Where are the carb counts, fiber counts, sugar counts, ect
Erica says
I don't list them, but you can find out online. Try http://www.myfitnesspal.com, or nutritiondata.self.com.
Erica says
Hi Janis, I now list all the nutritional info!
Marnie Schwartz says
I don't see corn in the muffins. Why are they called Corn Blueberry Muffins?
Erica says
It's "corn" because this recipe is grain-free. For my recipe using real corn meal/flour, go here: https://comfybelly.wpengine.com/2010/09/blueberry-corn-muffins
Joanne says
Do you use the coconut milk in a carton or can?
Erica says
I use a carton; the Aroy-D brand. Here's more on coconut milk: https://comfybelly.wpengine.com/2010/06/coconut-milk/
Erica says
I use a carton. Here's more on coconut milk: https://comfybelly.wpengine.com/2010/06/coconut-milk/
Lenny's wife says
Whenever I see "coconut milk" in a recipe, I never know if it's the canned variety or what comes in a carton. They are very, very different. Can you elaborate on which one you used? I want to make these muffins this weekend! Thank you!
Anne L. Texas says
Just finished eating the first one of these and I think they're gonna be my favorite blueberry muffin! I used the ghee (such a rich flavor) and a little more honey than called for. Thanks for the great recipe 🙂
Erica says
Good to hear! Yes, I like them a bit sweeter sometimes as well 😉