Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Coconut Flour Blueberry Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 9 reviews

These Coconut Flour Blueberry Muffins are a delicious low-carb, gluten-free treat perfect for breakfast or a snack. Made with coconut flour, fresh blueberries, and a creamy blend of eggs and cream cheese, these muffins are moist, flavorful, and packed with wholesome ingredients. They require a simple mixing process and baking to create fluffy, satisfying muffins with a hint of vanilla.

  • Total Time: 40 minutes plus 1 hour resting
  • Yield: 8 muffins

Ingredients

Dry Ingredients

  • 1/2 cup coconut flour
  • 2 tablespoons coconut flour
  • 1/2 cup granulated sweetener
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 3 large eggs
  • 4 ounces full fat cream cheese
  • 4 tablespoons unsalted butter
  • 1 tablespoon vanilla paste
  • 100 grams blueberries

Instructions

  1. Mix Dry Ingredients: In a bowl, thoroughly combine the coconut flour, granulated sweetener, baking powder, and salt to evenly distribute all dry components.
  2. Cream Egg and Cream Cheese: In a separate bowl, beat the cream cheese with one egg until smooth, then gradually incorporate the remaining eggs one at a time, blending well after each addition to create a creamy mixture.
  3. Add Vanilla and Butter: Stir in the vanilla paste and melted unsalted butter into the creamy egg and cream cheese mixture until fully incorporated.
  4. Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients, mixing gently to form a thick batter, being careful not to overmix.
  5. Fold in Blueberries: Gently fold the fresh blueberries into the batter to evenly distribute them without breaking the berries.
  6. Rest the Batter: Allow the batter to sit for about one hour at room temperature to let the flavors meld and the batter thicken slightly.
  7. Preheat Oven: Set your oven to 350°F (175°C) and prepare a muffin tin by greasing or lining it with paper cups.
  8. Fill Muffin Cups: Spoon the batter evenly into the muffin cups, filling each about three-quarters full to allow room for rising.
  9. Bake Muffins: Bake the muffins in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve once cooled.

Notes

  • Resting the batter helps improve texture and flavor integration.
  • You can substitute blueberries with other berries or small fruit chunks if desired.
  • Ensure cream cheese and butter are softened for easier mixing.
  • Use a granulated sweetener suitable for baking, like erythritol or a sugar substitute, to keep it low-carb.
  • Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/coconut-flour-blueberry-muffins-recipe/