Another blueberry recipe, and we haven’t even done our annual picking yet! I couldn’t help myself, as organic blueberries were $1.99 a pint during a one-day Friday sale at Whole Foods, and blueberry muffins are just about my daughter’s favorite breakfast treat.
I was also inspired down the path to muffin-making by a recipe I recently pinned on Pinterest: Coconut-Chocolate Chunk Muffins from An Edible Mosaic. Faith is a fellow Cooking Light featured blogger, and I found myself salivating over both her photo and recipe when she pinned it onto our group’s Favorite Recipes pinboard**.
Beyond the yum factor of chocolate and coconut, I liked the fact that Faith’s recipe uses a combination of almond meal and coconut flour. Some grain-free baked goods made from solely coconut flour are a bit dense, and require many eggs to bind together. I have also never thought to toast my almond meal before using it; the flavor of the nut and coconut really pop once browned up a bit on the stovetop.
While chocolate coconut muffins are very enticing, I did start off on my mission with blueberries on the brain. I’ll have to save the decadence for next time! I also made a couple of modifications to the original recipe as noted below. The kids thought they were plenty sweet without the stevia and a little less honey. I also used olive oil in lieu of canola, and would suggest the same or melted butter or coconut oil (the latter would probably work especially well with the coconut already included in the recipe).
These baked up like a dream and filled the kitchen with the best kind of comforting, weekend morning smell. While they removed from the pan cleanly, I would note that they’re a little on the fragile side, so expect to be cleaning up crumbs, especially if kids are your intended eaters.
Blueberry & Coconut Muffins
adapted from An Edible Mosaic
3/4 cup almond meal
1/2 cup unsweetened, flaked dried coconut
1 large egg (vegans could try a flax egg substitute)
1/2 cup plus 2 tbs. coconut milk (or other non-dairy milk of choice)
3 tbs. raw honey or maple syrup
2 tbs. olive oil (or melted butter/coconut oil)
1 1/2 tsp. vanilla extract
1/2 cup coconut flour, plus extra for dusting berries
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup blueberries
Preheat oven to 375 and grease muffin pan. Toast almond meal and coconut in a large skillet over medium heat until golden (about 3 minutes). Remove from pan to a large bowl to prevent it from overcooking/scorching. Allow to cool.
Meanwhile, in a second bowl combine egg, milk, sweetener, oil and vanilla. Add coconut flour, baking powder, baking soda and salt to bowl with almond and coconut mixture. Stir well with a whisk to work through potential lumps in the coconut flour.
Add liquid ingredients to dry and combine well. Toss blueberries with a little coconut flour before gently folding them into the batter. This will help prevent them from sinking when the muffins bake.
Let the batter sit for about 3 minutes, then spoon into muffin cups until 3/4 full. Bake for 14-16 minutes, or until light golden.
**If you are on Pinterest, I highly recommend following the board! Lots of tempting dishes from fellow inspiring food bloggers.