Gluten Free Coconut Blueberry Muffins Food
GLUTEN-FREE COCONUT BLUEBERRY MUFFINS
A moist, sweet, gluten-free muffin that happens to be reduced carb and high in fiber. Coconut flour absorbs a huge amount of liquid, so only a small amount of flour is necessary. The eggs work as a leavening and binding agent. Very yummy. Kosher: Pareve (if made with oil). Dairy-free and grain-free.
Provided by Whats Cooking
Categories Quick Breads
Time 25m
Yield 6 muffins
Number Of Ingredients 9
Steps:
- Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
- Sift all coconut flour (1/4 cup plus 2 tablespoons). Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps.
- Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
- Bake at 400 F for 15-18 minutes.
Nutrition Facts : Calories 134.4, Fat 8.1, SaturatedFat 2.1, Cholesterol 93, Sodium 148.8, Carbohydrate 13.2, Fiber 0.4, Sugar 12.5, Protein 3.4
GLUTEN FREE BLUEBERRY MUFFINS
Make and share this Gluten Free Blueberry Muffins recipe from Food.com.
Provided by bunnycook
Categories Quick Breads
Time 35m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Mix together the flour, sugar, baking soda, and salt, in a bowl.
- Combine the eggs, oil, and milk and stir into dry ingredients until just moistened.
- Add and stir the berries throught the mixture.
- Grease the muffin tins with coconut oil or organic butter. Spoon batter into muffin tins.
- Bake 20 minutes, or until tops are firm, sides are evenly browned.
- I like them fresh out of the oven. Leftovers are great heated in the toaster oven with a spread of jam.
Nutrition Facts : Calories 134.2, Fat 4.7, SaturatedFat 4, Sodium 159.2, Carbohydrate 21.8, Fiber 0.7, Sugar 9.3, Protein 1.8
GLUTEN FREE BLUEBERRY MUFFINS
Make and share this Gluten Free Blueberry Muffins recipe from Food.com.
Provided by AIVASs Gluten Free
Categories Breakfast
Time 25m
Yield 18 Muffins, 18 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°.
- Butter 18 muffin cups (or 12 for large muffins).
- Sift together tapioca flour, potato starch, rice flour, and xanthan gum. This will be your replacement flour mixture.
- In a bowl, mix the butter until creamy.
- Add sugar and beat until fluffy.
- Add eggs one at a time, beating throughout.
- Beat in salt, baking powder, and vanilla.
- Fold half of flour mixture then half of milk into batter.
- Fold in remaining flour mixture and milk.
- Mix blueberries into batter.
- Pour into muffin cups.
- Bake 15 to 20 minutes or until ready.
Nutrition Facts : Calories 170.1, Fat 6.1, SaturatedFat 3.6, Cholesterol 35.2, Sodium 131.4, Carbohydrate 27.2, Fiber 1, Sugar 13.3, Protein 2.1
GLUTEN FREE BLUEBERRY MUFFINS
There are tasty little treats, good for breakfast or a snack. Beware though, they don't look like your average blueberry muffin....they are fully blue :) From Grain-Free Gourmet cookbook by Jodi Bager and Jenny Lass. Suitable for the Specific Carbohydrate Diet. www.grainfreegourmet.com For a good source of super fine almond flour, check out www.buyalmondflour.com
Provided by Az B8990
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F Line muffin tin with paper liners.
- In a small saucepan, simmer the blueberries with the water until they release their juices and the mixture tickens slightly. Let cool.
- Combine almond flour, baking soda, salt, and cinnamon in a bowl.
- In another bowl combine the blueberries, vanilla, honey, and eggs.
- Add dry ingredients to wet ingredients and mix well.
- Evenly divide the batter among 12 muffin cups.
- Bake 25-30 minutes.
- VARIATION - MIDNIGHT ROSE MUFFINS:.
- Replace 1 cup of blueberries with cranberries. The dough turns blue but the cranberries provide a burst of red.
Nutrition Facts : Calories 75.9, Fat 1.3, SaturatedFat 0.4, Cholesterol 46.5, Sodium 119.8, Carbohydrate 15.5, Fiber 0.7, Sugar 14.1, Protein 1.8
GLUTEN FREE BLUEBERRY MUFFINS
This is a wonderful little muffin recipe that I adapted from Elena's Pantry muffin recipe. They are very good, not too sweet. Recipe may be doubled.
Provided by Okitsme
Categories Breakfast
Time 27m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together coconut flour, salt and baking soda in a small mixing bowl. In a separate small mixing bowl, whisk together the eggs, honey, oil and vanilla. Whisk the dry ingredients into the wet ingredients until fully incorporated. Fold in blueberries.
- Divide the batter evenly between 6 paper lined muffin cups. Bake at 375* for 22 minutes.
Nutrition Facts : Calories 122.6, Fat 8.1, SaturatedFat 1.5, Cholesterol 93, Sodium 185.4, Carbohydrate 9.3, Fiber 0.3, Sugar 8.6, Protein 3.3
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