Perfect for a breakfast on the run or afternoon snack, these yummy blueberry muffins are not only sugar, wheat, gluten and grain-free but low GI, low carb, high fibre and, most importantly, delicious!
They are made with coconut flour, which is very high in fibre and low carb and low GI, meaning it won’t spike your blood sugars.
When used following a low GI or low carb diet, coconut flour aids in shedding excess weight and, being so high in fibre, keeps you full for longer.
Coconut flour can take some getting used to when baking, as it absorbs a lot of fluid and a little goes a long way. Half a cup is all that’s needed to make 6 good sized muffins. The texture of the muffin batter tends to be thicker than other wheat/gluten free flours (if too runny, coconut flour batter will not bake through properly, no matter how long your muffins are in the oven). As a general rule: to every half a cup of coconut flour add 3 eggs and 1/2 cup of fluid, but as every batch of coconut flour can be different more or less fluid may be needed.
Blueberry Muffin Recipe For 6 Muffins
3 medium eggs
1/2 cup butter softened (melted coconut oil or lard is also fine)
1/2 cup granulated stevia (Truvia), honey or maple syrup
1/2 cup blueberries
1/2 cup milk (dairy, coconut or almond)
1/2 tsp baking powder
Whisk the eggs together with a hand mixer.
Add the stevia, butter or oil, milk, baking powder and coconut flour and mix really well, making sure there are no lumps. (If mix is too thick add a drop more liquid, if mix is too runny add a tsp more coconut flour).
With a spoon fold blueberries into mixture.
Divide mixture between 6 muffin cases then pop into a pre-heated oven and bake for 15 to 20 minutes or until muffins are well risen and firm to touch.
Leave to cool on a wire wrack