From our family kitchen
Blueberry Cinnamon Muffins with Coconut Flour
Published
Preparation Time: 10 minutes
Cooking Time: 15-17 minutes
Serves: Makes 10 muffins
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian
Ingredients
- 100g gluten free plain flour
- 35g Coconut Flour
- 1 level tsp. gluten free baking powder
- ½ tsp. cinnamon
- A pinch of salt
- Optional: 1 tsp. lucuma powder
- 3 tbsp. honey
- 3 tbsp. Lucy Bee Coconut Oil, melted
- 1 tsp. vanilla extract
- 4 eggs
- 100g fresh/frozen blueberries
Method
- Preheat the oven to 180C, 350F, gas mark 4 and line a muffin tray with 10 muffin cases*.
- Sieve Coconut Flour into a mixing bowl, then add the plain flour, baking powder, cinnamon, salt and optional lucuma powder and mix together, then set aside.
- In a separate bowl whisk the eggs with the honey, vanilla extract and melted Lucy Bee Coconut Oil and stir until fully combined.
- Mix the wet and dry ingredients together and a batter has formed, then stir the blueberries into the mixture.
- Spoon the mixture into the muffin cases, roughly 1 tbsp. per case, and bake for 15-17 minutes (or until a knife inserted into the middle of one, comes out clean).
- Remove from the oven and allow to cool, before serving.
- *TIP: the mixture is quite sticky, you can always grease your muffin cases to prevent it sticking to the case.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story