Yum a dum dum. The sun is shining, the birds are singing, and these blueberry muffins are a grainfree, easy-peasey way to feed a crowd. Thanks to Guilty Kitchen!Sometimes gf/sf cooking can be an exercise in abstraction, as baked goods can easily become an interpretation of the intended treat rather than a version of it. These muffins, however, are the real deal and I was impressed by how very recognizably blueberry muffiny they tasted. I admit that coconut flour is a huge moisture suck, but the resulting teensy lack of moisture was not enough to stop me from eating three...a day.
When I was in seventh grade, I spent a few weeks learning html so I could build an awesome website on Geocities. I'm dusting off the ol' coding cap to upgrade Cooking Up Kefi--so bear with me as I figure out how to tweak the new template.
Gf/Sf Blueberry Muffins
Ingredients
- 3/4 c coconut flour
- 1/4 tsp salt
- 1/4 tsp + pinch baking soda
- 1/4 tsp cinnamon
- dash nutmeg
- 6 eggs
- 1/3 c maple syrup
- 1/3 c Greek yogurt (FIBYDY)
- 1 TBSP vanilla extract
- 1/3 c + 3 TBSP coconut oil, melted
- 12 oz frozen blueberries (I used 10 oz and think the extra berries would have helped the moisture issue)
Assembly
1. Preheat oven to 350. Line muffin tins with paper or lightly grease each muffin hole.2. Combine dry ingredients.
3. Add wet ingredients to dry mixture and stir until lumps are out--it won't be perfectly smooth, but it'll do.
4. Spoon into muffin tins until each is nearly full, as these guys don't rise too too much. Bake 25-30 minutes, or until you can stick a fork in them and it comes out clean.
5. Let cool completely before gobbling up.
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