My father’s favourite flavour is coconut, so when he turned up to my flat days after I started this blog with a 2 kg bag of coconut flour, I took the big hint.
I’m always on the hunt for “alternative” recipes for those with allergies or intolerances, so this unexpected gift turned out to be a great ingredient for trying out gluten free cakes.
These blueberry muffins are perfect for those looking to avoid gluten AND sugar. Don’t worry if the tiny measurements seem a little off. I was sceptical when I first made them, but it turns out you need a lot less ounces of coconut flour than the regular stuff.
You’ll need a muffin tray and at least 12 cupcake cases.
- 2 oz/56 g of coconut flour
- 1 teaspoon baking powder
- 3 eggs
- 2 tablespoons of honey
- 2 oz/56 g of melted butter
- 1 teaspoon vanilla extract
- 3 oz/85 g blueberries
- Preheat your oven to 180 C. Line your muffin tray with 12 muffin cases.
- Sift the coconut flour and baking powder. Heat the butter in a saucepan on the stove until it’s melted.
- In a separate bowl mix the eggs, butter, honey and vanilla extract until smooth.
- Stir in the flour and baking powder in with the wet mixture until there are no lumps. Gently fold in the blueberries.
- Use a teaspoon to scoop out the mixture into each cupcake case. The mixture will have a completely different texture to regular cupcakes, in that should be a drier. You should really be able to only fill half a case each.
- Bake for approx. 20 mins. Prick in the middle of one to test to make sure they’ve cooked all the way through. Leave on a rack to cool for another 5 mins or so before eating!