These blueberry muffins with coconut and chia seeds are deliciously moist and gluten-free. Coconut flour is used in place wheat flour along with coconut milk and oil.
This recipe for delicious blueberry muffins, made using coconut flour is the perfect motivator to help you spring-board into gluten-free baking. Even though there are many gluten-free recipes out there, I admit to being skeptical and slow to convert. Many of the recipes I’ve found either require mixing several different gluten-free flours along with pricey xantham gum to achieve the same texture as wheat flour, or their appearance turned me off from even going further. But I’ve been reading a lot of positive reviews on coconut flour and when I came across a beautiful bag of Organic Nutiva Coconut Flour at my local market with this recipe that didn’t require any other flours or special ingredients, I decided to give it a whirl. My family devoured them! Having no idea they were gluten free or good-for-you, they just knew they were fabulous.
Juicy berries should be reason enough to make these muffins. The blueberries add a burst of flavor and color, but are not the only ingredient making these muffins super moist. Using the coconut flour, coconut milk and coconut oil, you would assume the muffins will be overrun with coconut flavor. But these powerhouse ingredients only add a mild nuttiness to the muffins. The chia seeds are deliciously crunchy and raw honey adds to the sweetness (regular honey may be used with success). Read the full ingredient list and you won’t be able to resist them either.
I experimented with the recipe and made a few minor adjustments to the baking process and honey quantity until I felt they would bake to golden perfection and be sweet enough while keeping sugar content to a minimum. If you’re considering going gluten-free or gluten-light, this is a good recipe to consider and I think coconut flour is a great option for making that transition. As for moist, juicy flavor…
Blueberry Muffins with Coconut and Chia Seeds - Gluten Free
- 1 cup coconut flour
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- ½ cup plus, 1 Tablespoon honey, raw or regular
- 1 cup coconut milk
- 6 eggs
- 4 Tablespoons coconut oil, melted
- 4 teaspoons vanilla extract
- 4 Tablespoons chia seeds
- 1 cup blueberries, fresh or thawed from frozen
- Preheat oven to 350F degrees. Position oven rack to center of oven.
- In a medium bowl, whisk 1 cup of coconut flour, ½ a teaspoon of salt and 1 teaspoon of baking soda.
- In a second bowl, whisk ½ a cup plus 1 Tablespoon of honey, 1 cup of coconut milk, 6 eggs, 4 Tablespoons of coconut oil and 4 teaspoons of vanilla (you could mix the wet ingredients in a blender if desired).
- Gently incorporate dry ingredients into wet mixture and mix in 4 Tablespoons of chia seeds. Fold in the 1 cup of blueberries (I dusted mine with about a teaspoon of coconut flour to help them stay together during baking. This step is optional).
- Spoon batter into lined muffin tins, filling ¾ full. If you want the muffin tops to bake up smooth, then smooth the batter a bit with the back of a spoon.
- Bake for 22-24 minutes until muffins begin to turn golden brown and a toothpick comes out clean. Remove from oven and cool on rack.
Nutrition per muffin Calories 147; Total fat 7.6g; Sat. fat 3.9g; Mono. fat .3g; Poly. fat .1g; Cholest. 56.7mg; Carbs 16.4g; Protein 4.6g; Fiber 5.5g; Sugar 9g. Recipe adapted from Nutiva Organic Coconut Flour.