Description
A perfectly moist and delicate muffin that is good for you.
Ingredients
- 1/2 – 1 cup organic blueberries (fresh or frozen)
DRY INGREDIENTS
- 1 1/2 (packed) cup blanched almond flour
- 1/4 (packed) cup coconut flour (plus 1 tablespoon for the blueberries)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
WET INGREDIENTS
- 3 pasture-raised eggs
- 3–4 tablespoons monk fruit sweetener (other sweeteners work too)
- 1/4 cup avocado or MCT oil
- 1/4 cup full-fat coconut milk (in a can)
- juice of 2 medium lemons
- zest of 2 or 3 organic lemons
- 1 teaspoon vanilla extract
- 1–2 tablespoons poppy seeds (optional)
Instructions
- Preheat the oven to 350F and line a muffin pan with 10-12 muffin paper cups.
- If using fresh blueberries, wash and dry the blueberries and coat them in coconut flour. If you are using frozen blueberries, pat dry them with a paper towel and coat them with 1 tablespoon coconut flour. If you want lighter muffins, use 1/2 cup, if you want the more intense blueberry taste and color, use 1 cup.
- Combine the dry ingredients in a bowl; add the poppy seeds if using.
- Whisk the wet ingredients in another bowl.
- Add the dry ingredients to the wet ingredient bowl and combine with a spatula without overmixing. You will get a solid but light-textured batter/dough.
- Add the blueberries coated in coconut flour.
- Spoon the batter into the paper cups and sprinkle some poppy seeds on top.
- Bake for 30-40 minutes, until they don’t feel soft to touch anymore. If using more blueberries and especially if using frozen blueberries, the baking time will be about 40 minutes.
Notes
The way you measure the flour for these is essential. The cups should be packed (press down the flour with the back of a spoon or your hand and keep adding flour until you reach the 1 cup (or 1/4 cup) mark. Coconut flour and almond flour tend to be fluffy so if you don’t add enough your cake will end up being way too moist.