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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
- 1 cup coconut flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 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 fresh or thawed from frozen blueberries
Preheat oven to 350F degrees. Position oven rack to center of oven.
In a medium bowl, whisk coconut flour, salt and baking soda.
In a second bowl, whisk honey, coconut milk, eggs, coconut oil and vanilla (you could mix the wet ingredients in a blender if desired).
Gently incorporate dry ingredients into wet mixture and mix in chia seeds. Fold in 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 3/4 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.