Gluten-Free Blueberry Muffins Made with Coconut Flour

I'm always on the hunt for the best blueberry muffin recipe that fits with the way we eat. I found one on King Arthur Flour that only used coconut flour, which was great because for a few weeks there I couldn't buy all-purpose flour or almond flour.

Thank goodness for companies like King Arthur Flour and Bob's Red Mill who make all these great alternative flours and then provide recipes as well. Coconut flour is really tricky and has to be handled differently. These were rather moist, but I may have been exuberant with my blueberry measuring. I usually have the opposite problem with coconut flour as it absorbs a considerable amount of liquid. I'd like to try this same base recipe again with chocolate chips or nuts.

Gluten-Free Blueberry Muffins Made with Coconut Flour
(from King Arthur Flour)

Ingredients: 

• 1/4 cup (32g) coconut flour, sifted after measuring
• 1/4 teaspoon baking powder
• 3 large eggs
• 3 tablespoons (43g) butter, melted
• 3 tablespoons (64g) honey*
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon almond extract*
• 1/2 cup (85g) blueberries (make sure they're thoroughly dry)

Directions:

1. Preheat the oven to 400°F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.
   
2. Sift together the coconut flour and baking powder, and mix until well blended.
   
3. Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.
   
4. Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.
   
5. Scoop the batter into the prepared muffin cups, filling each about half full.
   
6. 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.
   

 *I did not use any almond extract, and subbed coconut sugar for the honey (and still they were very moist.)

The day I made these, it was an impulse Second Breakfast kind of bake. I had been looking through a cookbook I had for review called Good Drinks: Alcohol-Free Recipes for When You're Not Drinking for Whatever Reason by Julia Bainbridge. It comes out from Ten Speed Press on October 6, 2020. This adult version (but not too adult, as there is no alcohol, obviously) of an Orange Julius was easy and delicious - I actually left out the simple syrup so it just contained the sweetness of the orange juice and that was good enough!