The entire family loved these coconut flour blueberry muffins – so much so I ended up making another batch trialing raspberry instead. The base of this muffin uses almond meal and coconut flour. Naturally gluten free, these coconut flour blueberry muffins will definitely remain moist and lovely for far longer than typical GF bakes using plain flour. The moist blueberries help with that as well. I tend to love using the Ceres Organic brand when it comes to flours. I trust their product and I also love the compostable packaging!

Looking for other unique gluten free and vegan muffin-y goodness? Check out my Pandan Muffins or my Walnut & Sweet Potato muffins!

Coconut Flour Blueberry Muffins

A lovely, moist muffin with pops of blueberry sweetness and an oat crumble

Print Recipe Pin Recipe

Course Breakfast, Dessert, Snack

Servings 10

Ingredients

30 g Coconut Oil
30 g Coconut Yoghurt
100 ml Plant-based Milk of choice
1 T Lemon Juice
50 g Brown Sugar *or coconut sugar
30 g Maple Syrup
1/2 t Vanilla Extract
75 g Almond Meal
75 g Coconut Flour
1.5 t Baking Powder
50 g Blueberries

Oat Crumble Topping

4 T GF Oats
1 T Sugar
2 T Butter

Instructions

Preheat oven to 350/180c fan. Prepare 10 medium muffin tins by using cupcake liners or simply brushing with a bit of oil or butter.
Ensure the coconut oil is melted but not too hot. Combine wet ingredients and sugar in a bowl
30 g Coconut Oil, 30 g Coconut Yoghurt, 100 ml Plant-based Milk of choice, 1 T Lemon Juice, 50 g Brown Sugar, 30 g Maple Syrup, 1/2 t Vanilla Extract
In a separate bowl, combine dry ingredients. Then fold in blueberries.
75 g Almond Meal, 75 g Coconut Flour, 1.5 t Baking Powder, 50 g Blueberries
In a third bowl, combine topping ingredients, cutting the butter into the oats and sugar by hand or with a fork.
4 T GF Oats, 1 T Sugar, 2 T Butter
Fold dry ingredients into wet, until a thick batter forms. Spoon batter into each muffin tin. They will not rise much during baking, so feel free to fill to the height you would like the final muffins to be. Sprinkle top with oat/butter mixture.
Bake for 20-30 minutes. Allow to cool before serving or storing (they will keep in the fridge for 5 days). Enjoy!