Blueberry Muffins with Coconut and Chia Seeds – Grain Free

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…

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5 from 3 votes

Blueberry Muffins with Coconut and Chia Seeds - Gluten Free

These blueberry muffins may well become your family's favorite treat, gluten-free or otherwise. They mix up quickly using a whisk and bake up crunchy on top and moist and juicy inside.

Course Gluten-free

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 18

Calories 149

Author Good Dinner Mom

Ingredients 

1x2x3x

• 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

Instructions

• Preheat oven to 350F degrees. Position oven rack to center of oven.
• In a medium bowl, whisk 1 cup of coconut flour, ½ teaspoon salt and 1 teaspoon baking soda.
• In a second bowl, whisk ½ cup plus 1 Tablespoon honey, 1 cup coconut milk, 6 eggs, 4 Tablespoons coconut oil and 4 teaspoons vanilla (you could mix the wet ingredients in a blender if desired).
• Gently incorporate dry ingredients into wet mixture and mix in 4 Tablespoons chia seeds. Fold in the 1 cup 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 Facts

Blueberry Muffins with Coconut and Chia Seeds - Gluten Free

Amount Per Serving (1 g)

Calories 149 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 6g38%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 55mg18%

Sodium 163mg7%

Potassium 71mg2%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 9g10%

Protein 4g8%

Vitamin A 85IU2%

Vitamin C 1mg1%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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.