Gluten-Free Coconut Blueberry MuffinsPosted: March 9, 2013
I am working on eliminating wheat and ultimately, gluten from my diet. I have had thyroid disease for 10 years now. I take medicine every day, but my thyroid issues persist (despite blood test results in the “normal” range) and continue to get worse. I’ve been reading lately that a gluten-free diet can be beneficial for those with thyroid disease. I’m willing to try it. This isn’t my first dance with a gluten-free diet. In my 20’s I went on a gluten-free, sugar-free, dairy-free diet for a year. I never felt better in my life. I think it will be much easier this go round since there are so many more gluten-free convenience products available.
The kids and I went to Whole Foods the other night to pick up a few gluten-free things. I got some coconut flour and coconut palm sugar. Came home and got busy pinning coconut flour recipes. After reading through half a dozen coconut muffin recipes, I came up with this one. I think they turned out well. My family wasn’t too impressed. They are not coconut fans. I liked the texture. Not bad for gluten (and grain) free.
Gluten-Free Coconut Blueberry Muffins
1/4 cup coconut flour
1/4 cup coconut palm sugar
1/2 teaspoon gluten-free baking powder (Rumford and Clabber Girl brands are both gluten free)
3 tablespoons virgin coconut oil (melted)
pinch of salt
1/4 cup fresh (not frozen) blueberries
Preheat the oven to 400 degrees F.
In a blender, combine the eggs, coconut flour, coconut sugar, baking powder, melted coconut oil, and salt until smooth. Pour batter into a bowl and stir in the blueberries.
Line 6 regular-sized muffin tins with baking cups and divide the batter equally between them.
Bake the muffins at 400 degrees F for 17 minutes or until done.
Serve muffins warm with butter.