Grain Free Blueberry Lemon Muffins

Grain Free Blueberry Lemon Muffins Recipe

photo by recipe author

Servings: 24
Preparation Time: 20 minutes

1 cup Tropical Traditions coconut flour
1 teaspoon salt
1 teaspoon aluminum-free baking soda
1/3 cup raw honey
1/3 cup coconut oil
12 eggs
1/3 cup unsweetened applesauce
1 lemon, peel and juice
1 teaspoon vanilla
2 cups blueberries

In a small bowl, combine coconut flour, salt and baking soda.

If coconut oil and honey are not liquid, warm in a small saucepan over lowest heat to liquefy.

In a large bowl beat eggs well with an electric mixer. Then add honey, coconut oil, applesauce, lemon rind and juice, and vanilla and blend well.

Mix dry ingredients into wet. Let batter sit for a couple minutes while the coconut flour absorbs.

Gently fold in blueberries.

Place batter into two paper lined 12 cup muffin pans.

Bake at 350 degrees °F for about 18 minutes or until a toothpick comes out clean (well, without batter, that is… it may have a juicy blueberry stain!)

Cool and serve.

Recipe submitted by Emily, Glen Ellyn, IL

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Published on August 30, 2013

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12 Comments

Marlies September 21, 2013 at 7:31 pm - Reply

This recipe turned out great!  I only made half of the recipe (12 muffins).  Used all of the zest and juice from a small lemon as I wanted the lemon flavor to be very pronounced.  I had to bake them a bit longer (due to the extra juice I’m sure), but they turned out wonderful!  Thank you for a great recipe.

Emily September 9, 2013 at 9:24 pm - Reply

Ernie – I’m sorry that they didn’t work out for you.  I’m curious whether you’ve ever baked with coconut flour before?  It definitely yields a different consistency and taste than baked goods with grain.  These muffins are devoured anywhere I take them by young and old alike.

Ernie September 6, 2013 at 8:50 pm - Reply

Just made these muffins following the recipe exactly. I threw away about $20.00 worth of product. The muffins had absolutely no taste. We cook and bake extremely healthy in the house. This recipe is literally garbage. Sorry. I hope no offense is taken. just trying to save someone else money.

Michelle N September 5, 2013 at 9:59 am - Reply

It makes two dozen so yes, 12 eggs is the correct number.  The eggs give the muffins structure since there are no grains.

Jill September 4, 2013 at 4:30 pm - Reply

Love the fact that my kids are getting half an egg and no sugar in each yummy muffin!

Emily September 3, 2013 at 1:32 pm - Reply

Oops – I meant to say I usually use 2-3 eggs per 1/4 cup of coconut flour in my earlier message!

Emily September 3, 2013 at 1:26 pm - Reply

Jen and Winter, 

Yes, the 12 eggs is correct.  Coconut Flour absorbs a lot so I’ve found that I generally need about 3-4 eggs for each 1/4 cup of coconut flour in baked goods to get a good consistency.  The eggs do also help with rising and binding.

Enjoy!
Emily

PS – I think the ratings on this site aren’t always accurate because a lot of people click on a star to see what reviews say like you can do on Amazon and other sites but that automatically records your rating as whichever star you click on.  That’s what I accidentally just did :)  You can click a new star to change the rating, though :)

Ashleigh September 3, 2013 at 10:35 am - Reply

I’m sure 12 eggs is correct..coconut  flour is tricky to work with & it absorbs ALL liquid.. I do have 12 eggs to spare, so lIlt try  it out & post my findings :) My question is..do I use the whole rind of the lemon in the recipe? So I should grate it all up?? Or maybe I’m reading it incorrectly…

Winter September 2, 2013 at 11:42 pm - Reply

has anyone tried this? is 12 eggs correct? that seems like a lot

Jennifer T September 2, 2013 at 12:20 pm - Reply

Hi Emily,

Thanks for the blueberry recipe. I have a question.  Does it really call for 12 eggs?  It seems like a lot of eggs!  I noticed the absence of baking powder and binder like xantham gum or a sub for it. Are you using the eggs to replace those items?
I can’t afford a dozen of eggs in just a batch of muffins, but I will follow the recipe with some adjustments and let you know the outcome. Thanks for your efforts. :)
Jen Tussing

Charlotte Moore September 2, 2013 at 5:56 am - Reply

Oops!!! Never mond. I reread and saw it said 2 12 cup muffin tins. Still half asleep.

Charlotte M September 2, 2013 at 5:54 am - Reply

It says it is 24 servings. However, the recipe says to put in 12 muffin tins. A little confusing.

Grain Free Blueberry Lemon Muffins