Blueberry Muffins with Coconut Flour
These Gluten-Free Blueberry Muffins with Coconut Flour are perfect for a healthy breakfast or quick snack on-the-go. Made with simple ingredients like applesauce, maple syrup and of course blueberries!
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Servings: 12 muffins
Ingredients
- 1 ½ cups gluten-free baking flour I like Bob's Red Mill 1:1 Gluten Free Baking Flour
- ⅓ cup coconut flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup maple syrup
- 2 eggs
- ½ cup applesauce
- ¾ cup 2% milk
- 1 teaspoon vanilla
- ¾ cup fresh or frozen blueberries
Instructions
- Pre-heat oven to 350 degrees F. Line a 12-cup muffin tin with silicone muffin cups. If you don't have silicone cups, you can use paper ones.
- Add gluten-free baking flour, coconut flour, salt, baking powder and baking soda to a large mixing bowl. Stir to combine.
- In a separate smaller bowl, add maple syrup, eggs, applesauce, milk and vanilla. Use and whisk to combine these wet ingredients.
- Add the wet ingredients to the large bowl of dry ingredients. Stir until combined. Then fold in the blueberries.
- Divide muffin batter evenly between the 12 muffin cups. Bake in the pre-heated oven for 20-23 minutes or until tops are slightly browned and you can smell them.
Notes
A note on baking with coconut flour: coconut flour absorbs moisture like crazy so you'll notice this batter is not a runny or particularly "wet" muffin batter. That's on purpose.
Just make sure you have all the wet ingredients (maple syrup, eggs, applesauce, milk etc) in there because this recipe needs it!
These muffins with keep for up to 3 days in an air-tight container.
You can freeze them in an air-tight container for up to 3 months.