Coconut Flour Blueberry Crisp

Coconut Flour Blueberry Crisp Recipe

photo by recipe author

Servings: 6
Preparation Time: 10

1 cup oats
1/2 cup coconut flour
1/3 cup sucanat or whole brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 cup coconut oil, melted
2 cups blueberries

Preheat oven to 350 degrees.

Combine all ingredients except blueberries in bowl and mix well.

Rub coconut oil inside cups of a 6-cup muffin pan. Spoon 2 tablespoons blueberries in each cup. Top with 2 tablespoons oat mixture.

Bake for 18 minutes or until top is golden and crisp.

Recipe submitted by Lea, Grafton, NH

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Published on July 5, 2012

(2 votes, average: 4.00 out of 5)

6 Comments

Jeanie April 21, 2017 at 8:26 pm - Reply

This is NOT even close to a muffin. It’s more like a crumbly and wet blueberry granola. But, I will admit, quite delicious

Admin - Orissa May 13, 2017 at 3:16 pm - Reply

Jeanie, this is not a muffin recipe, it is a recipe for blueberry crisp which is quite different from a muffin and it is meant to be more wet and crumbly. Muffin tins are used to make the crisp, that is all. Hope this helps clarify! Glad you enjoyed it!

Lea July 9, 2012 at 12:36 pm - Reply

It’s supposed to be 6-cup muffin pan, and 1 tsp cinnamon.

Dawn July 9, 2012 at 8:26 am - Reply

I’m thinking that there’s a typo ~ it probably was meant to read “12” cup muffin pan, rather than “2”.

Nita July 8, 2012 at 5:03 pm - Reply

I’m probably misreading this, but are we only using 4 tbsps of blueberries total? If not, at what point should the balance of the 2 cups be used?

Mary C July 8, 2012 at 10:57 am - Reply
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Should that be a 6-cup muffin pan?
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Coconut Flour Blueberry Crisp