Friday, June 1, 2012

Grain-Free, Sugar-Free Blueberry Muffins

I am one of the few people that doesn't really like blueberries too much.  They are fine baked in things or dried, but raw? Eh, not so much.  I think it's their mealy texture that bugs me.  They are so squishy and mushy.  But, a good blueberry muffin?  Now that is hard to pass up.

I have been wanting to make a basic blueberry muffin for forever.  I was waiting around, until I found the perfect fresh blueberries to buy.  Which I never did.  And I've had a bag in my freezer for a long time, so what the hell- may as well try some out.  I also wanted to make them with 100% coconut flour, no mixtures of this and that- I wanted to prove to myself, after many many MANY coconut flour flops, that it could be done.

Well grain-free peeps, it CAN be done.  Behold, my coconut flour masterpiece!

Grain-Free, Sugar-Free Blueberry Muffins
1/2 cup coconut flour
2 tbsp flaxseed meal
1 tsp baking powder
1/4 tsp kosher salt
1 tsp cinnamon
4 eggs, preferably pastured, room temp
1/4 cup walnut oil (or melted coconut etc)
1/2 cup preferred liquid sweetener (I used an SF sweetener but surely maple syrup or honey would be great)
1 tsp vanilla extract
3 tbsp milk of choice, I had whole milk on hand so that's what I used
3/4 cup blueberries, preferably fresh (mine were frozen and I am sure that had I used fresh they'd been a million percent even more delish)

Preheat your oven to 350.  In a small bowl, add your flour, flaxseed, baking powder, salt, and cinnamon, and use a fork or whisk to get all the lumps out.  In a separate bowl, mix your eggs, milk, sweetener, oil, and vanilla together.  Add wet to dry and incorporate.  You want this to be a very wet mixture, not thin, but wet, so you might need an additional tbsp of milk.  Then add in your blueberries and mix.  I have a 2 tbsp coffee scoop that is perfect for muffins and cupcakes.  This made 8 large muffins, one of which I ate immediately, to test it of course.  Pretty yummy, even straight from the oven!  Usually coconut flour baked goods take awhile to set up.  This will make a fun and healthy breakfast for the munchkin and a good snack for M.  Just out of curiosity- I ran the numbers on these little guys- only 110 calories per muffin!  Not bad!  If you are the calorie counting type, which I could not give two sh*ts about.  I was curious though, about the macros.  Not bad either!  9 grams of carbs, 4 of which are fiber, and 5 grams of protein.  Awesome!

On an unrelated note- it seems the vast majority of traffic from google relates to treats/desserts/baked goods.  Duh this shouldn't be surprising at all- but it does kind of make me wonder, why exactly?  It could be any number of things.  People having recently given up grains/sugar and searching for comfort where they can, regular CW folks that are just trying to cut back on treats, paleo peeps that get tired of all the MEAT EGGS BACON MEAT EGGS BACON from the paleoverse… so does this mean I stop posting recipes other than ones like the above?  For now, no.  This blog really was created so I could deposit all my recipes in one place.  I can't tell you how many times I've searched my own blog for a recipe I wanted to make again.  And I know that I am constantly searching other people's blogs for inspiration for the latest head of cabbage, or bunch of kale, or organic pastured beef liver, or pound of ground chicken hanging out in the fridge.  So yeah maybe the cabbage recipes and chicken recipes are boring and dull and the cookie and ice cream recipes are more fun and get like a zillion more hits, but hey, there are still 7 dinners to make every week, give or take, and a GFG has to cook something right?


  1. How long did you bake them for?

    1. Hi anonymous! I baked them for about 30 minutes but my oven is wacky and takes longer than most peoples. I suspect my temp is off a good deal. I usually don't even bother looking at the clock anymore and go by "done-ness". Probably 20 minutes would be adequate in a "normal" oven.

  2. I agree, they look like a masterpiece!