These coconut flour blueberry muffins were absolutely delicious. Seth gave them two thumbs up.
And, amazingly, they are gluten-free and grain-free. They are made exclusively with coconut flour. So if you are following SCD or GAPS, these muffins are totally legal.
I ate my muffins with extra butter along with a hot mug of Dandy Blend with raw cream and stevia. They would also be good with extra butter and hot tea with cream. Perhaps a little marmalade. Don’t forget the butter and cream.
The recipe is from Bruce Fife’s new book, Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat. I cannot wait to get my own copy of this book.
Coconut Flour Blueberry Muffins
Makes 6 muffins
Eggs, pastured (3)
Butter, grass-fed (2 TBS)
Coconut milk or whole milk — I used whole raw grass-fed milk (2 TBS) — where to buy milk, where to buy coconut milk
Honey, raw honey if possible — (2-3 TBS, or to taste) where to buy honey
8 ounces organic fresh or frozen blueberries (3 TBS) — please do not use conventional blueberries — it’s important that they are organic*
Sea salt (1/4 tsp) — where to buy sea salt
Vanilla, organic, additive-free (1/4 tsp)
Coconut flour (1/4 cup) — where to buy coconut flour
Baking powder ** (1/4 tsp)
1. Blend together eggs, butter, coconut milk, honey, salt, and vanilla.
2. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps.
3. Drain blueberries and dry with paper towels. Add to batter with a spoon.
4. Pour batter into muffin cups. Bake at 400 degrees F (205 C) for 15 minutes.
* If you can’t find organic blueberries, I would use banana or some other fruit instead. It is important to buy organic berries.
** Not sure if baking powder is legal on GAPS/SCD. Try leaving it out and see if it works. I think it probably will.