Monday, August 12, 2013

Gluten-free blueberry muffins



FINALLY! Gluten-free blueberry muffins that taste great! My husband gave them a 9/10, which is actually the highest rating he will give. Oh, and this one is a Lindsay Eivazian original.

GF2SFLC Blueberry Muffins (gluten-free, grain-free, sugar-free, low-carb)

3 eggs
½ cup melted butter (or coconut oil or olive oil)
¼ cup coconut milk (or rice, almond, cow’s, etc)
½ t vanilla extract
20 drops of liquid stevia (4 drops is 1 serving, so convert accordingly if using powdered stevia)
1 T honey
1 cup almond flour, finely ground and sifted*
¼ cup coconut flour
2 T coconut flakes (optional)
½ t baking soda
¼ t salt
½ cup blueberries, plus ¼ cup


Preheat oven to 350 degrees F (if you have a hotter-than-average oven, 325).

Whisk together the wet ingredients (eggs, butter, coconut milk, vanilla extract, stevia and honey). In a separate bowl, sift the dry ingredients, beginning with the almond flour*. Add the dry ingredients to the wet ingredients and stir until well combined with no lumps. If it's a little thick, just add 1 T. extra milk. Add ½ cup of the blueberries and gently stir to incorporate.

Line a 12-muffin tin with paper liners**. Spoon two heaping tablespoons of the mixture into each tin. Top each muffin with the reserved ¼ cup of blueberries (2-3 on top of each muffin).

Bake for 18-20 minutes.

*I used Bob’s Red Mill Finely Ground Almond Meal/Flour, which is fine, but the flour isn’t a uniform size. Sifting allows the larger almond chunks to separate from the fine, powdery flour. After you’re done sifting, pulse them in a coffee/spice grinder about 3-5 times. Then dump out the contents and sift again. Repeat the pulsing/sifting process until necessary. I have not used Honeyville’s Blanched Almond flour yet, but I hear it is a better consistency and more uniform. Please let me know your thoughts in the comments!

**My muffins slightly stuck to my paper liners. I used a different brand of muffin liners, so I'm not sure if that's why, or if my oven was too hot, or I baked them too long. I'm not sure. I didn't have that problem when I made coconut-flour banana muffins, so I'm leaning towards the muffin liners being the problem.

Pro-tip: you can make these TRULY “sugar-free” by omitting the honey, just bump up the stevia by 5 drops. I would also use slightly less coconut flour, since coconut flour is super absorbent.

3 comments:

  1. I'm going to have to try this, it looks delicious!

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  2. I made these with olive oil on Monday because I didn't have any butter on hand... they were ok, but I knew the sweetness of the butter would make them better. So I tried them again on Tuesday after I picked up some butter and they are delicious! Blueberry muffins are one of my favorite sweet treats, so I'm glad I have a healthier version to make now. I also used Bob's Red Mill Almond and Coconut flours, but I was too lazy to sift and grind it. LOL They still turned out great, though! Keep the great recipes coming, Linds!

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  3. Nice! Glad it worked out for you!

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