-
-
My review
Gluten-Free Blueberry Muffins made with Coconut Flour
34
King Arthur Flour
"In this recipe, a little bit of our coconut flour goes a long way. These quick and easy muffins are beautifully fluffy and moist, and are a great family breakfast treat or a tea-time snack to wow your guests."
Added to shopping list.
Go to shopping list.
Ingredients
33 m servings 143Original recipe yields 6 servings (6 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 400 degrees F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.
- Sift together the coconut flour and baking powder, and mix until well blended.
- Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.
- Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.
- Scoop the batter into the prepared muffin cups, filling each about half full.
- Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2630 Ratings
-
-
-
-
-
Most helpful positive review
8/27/2016
To begin, I read all of the reviews before making. I doubled the recipe, and as with others, I used only 2 eggs instead of 3, (4 total for doubled) and I added a mashed banana, ( 2 for doubled ...
Most helpful critical review
1/11/2017
I HATE coconut, but made these to try. They turned out pretty well, and I couldn't taste he coconut! Though, they stick super bad to anything they are in, so make sure and use some kind of pan s...
Most helpful
Most positive
Least positive
Newest
8/27/2016
To begin, I read all of the reviews before making. I doubled the recipe, and as with others, I used only 2 eggs instead of 3, (4 total for doubled) and I added a mashed banana, ( 2 for doubled ...
1/11/2017
I HATE coconut, but made these to try. They turned out pretty well, and I couldn't taste he coconut! Though, they stick super bad to anything they are in, so make sure and use some kind of pan s...
7/16/2018
Well I made quite a few adjustments. Instead of honey I used a 1/4 cup stevia baking blend. Instead of butter for moisture I used a 1/4 cup of shredded zuchini. I did a 1/4 cup blueberries. And ...
5/27/2017
I gave these muffins a 4 star only because I altered the recipe a little and it only yielded 6 full sized cupcakes. I used 2 eggs instead of 3 and I am not a fan of salt so I cut it down to 1/8 ...
1/25/2016
I did not care for this recipe, although the recipe was easy enough. It was a bit too eggy and salty for my taste.
5/7/2017
The #1 benefit of Allrecipes to read all of the reviews before baking. After reading, I substituted: a "flax egg" (1 TBL ground flax seed plus 3 TBL water) to avoid an eggy flavor; unsalted g...
3/30/2016
Came out super eggy unfortunately. Almost tasted like an omelette. I suppose more vanilla could be added to cancel out the egg flavour?
1/5/2016
I thought for sure it was a typo, only a quarter of a cup of coconut flour? And I thought it'd be weirdly eggy. But I'm really impressed with how they turned out!
1/3/2016
I didn't have blueberries so I used carrot shavings, raisins and almonds. I also doubled the recipe.