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Blueberry “Corn” Muffins {almond & coconut flour}

August 9, 2017 by Erica 17 Comments

Blueberry Corn Muffins

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 flour 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 it live, 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 Corn Muffins

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5 from 2 votes

Blueberry "Corn" 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.
 
Servings: 6 muffins
Calories: 249kcal

Ingredients

  • 1/2 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 large eggs
  • 1/4 cup oil or melted butter or ghee
  • 3 tablespoons honey
  • 1/4 cup coconut milk
  • 3/4 cup fresh blueberries
US Customary - Metric

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

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Filed Under: Breakfast, Dairy Free, Desserts, Gluten-Free, Lactose Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, blueberries, coconut flour

Previous Post: « Chocolate Zucchini Bread {almond flour}
Next Post: Cheesecake Brownies {coconut flour} »

Reader Interactions

Comments

  1. Lisa

    December 5, 2020 at 4:38 pm

    5 stars
    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

    Reply
    • Erica

      December 5, 2020 at 8:59 pm

      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.

      Reply
  2. Mika

    December 8, 2019 at 7:20 am

    5 stars
    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.

    Reply
    • Erica

      December 8, 2019 at 8:52 am

      So good to hear! thank you 🙂

      Reply
  3. Haley

    April 4, 2018 at 5:00 pm

    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

    Reply
    • Erica

      April 4, 2018 at 11:11 pm

      thanks. yes, it works!

      Reply
  4. Janis

    September 25, 2017 at 9:04 am

    Where are the carb counts, fiber counts, sugar counts, ect

    Reply
    • Erica

      September 25, 2017 at 5:30 pm

      I don’t list them, but you can find out online. Try http://www.myfitnesspal.com, or nutritiondata.self.com.

      Reply
  5. Marnie Schwartz

    August 10, 2017 at 5:25 pm

    I don’t see corn in the muffins. Why are they called Corn Blueberry Muffins?

    Reply
    • Erica

      August 10, 2017 at 6:41 pm

      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

      Reply
  6. Joanne

    August 10, 2017 at 11:21 am

    Do you use the coconut milk in a carton or can?

    Reply
    • Erica

      August 10, 2017 at 12:35 pm

      I use a carton; the Aroy-D brand. Here’s more on coconut milk: https://comfybelly.wpengine.com/2010/06/coconut-milk/

      Reply
    • Erica

      August 10, 2017 at 12:40 pm

      I use a carton. Here’s more on coconut milk: https://comfybelly.wpengine.com/2010/06/coconut-milk/

      Reply
  7. Lenny's wife

    August 10, 2017 at 10:06 am

    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!

    Reply
  8. Anne L. Texas

    August 10, 2017 at 8:01 am

    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 🙂

    Reply
    • Erica

      August 10, 2017 at 9:23 am

      Good to hear! Yes, I like them a bit sweeter sometimes as well 😉

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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