Grain-Free Blueberry Coconut Chia Muffins, no mixer needed! gluten-free, refined sugar-free, xanthan gum free

I couldn't bake for over two weeks while our air conditioner was being fixed and my goodness, I missed having a muffin or a grain-free cookie! It's not like we can pop out and buy a grain-free and gluten-free goodie from the store is it? Today I was so happy to get back to baking and made these gluten-free Blueberry Muffins with simple grain-free ingredients that I always have on hand.

I love using all of my favorite staple ingredients in baked goods. I keep nuts, coconut, Chia, Flax, berries and my other gluten-free flours in the freezer. Once a week I make up a big batch of my Greek Yogurt recipe here. Just don't strain the yogurt for this recipe and it's perfect for these awesome muffins.

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Makes 12 large muffins

Ingredients:  Be sure to check that your gluten free products are not manufactured with wheat.

Dry: Whisk to combine in a small bowl

• 1 1/4 cups almond meal, I grind raw or soaked and dried almonds to a fine meal or use Bob's Red Mill Almond Meal Flour or nut/seed flour of your choice- see notes below
• 1/3 cup plus 1 tablespoon unsweetened coconut, ground to meal
• 1/4 cup coconut flour
• 1/2 cup organic chia or flax seeds, lightly ground in coffee mill, this is mine
• 1/2 teaspoon salt
• 1 teaspoon baking soda

Wet: Whisk until smooth in large bowl

• 3 large eggs
• 3 tablespoons local honey
• 1/2 cup plain fat free yogurt (not Greek)
• 1 tablespoon fresh lemon juice
• zest of 1/2 a lemon 
• 1/4 cup coconut oil
• 1 tablespoon pure vanilla extract

Fruit:

1 cup frozen blueberries

Instructions:  Preheat oven to 350 degrees F.  Line 12 cup muffin tin with papers or grease well.

1. With a large spatula, fold the small bowl of dry ingredients into the large bowl of wet ingredients until just combined. Fold in blueberries.
2. Using a ice cream scoop or large spoon, fill the muffin cups to the brim. 
3. Bake for 25-30 minutes or until browned and a toothpick comes out clean.
4. Cool on rack 
5. Store tightly covered

I use almond meal or almond meal flour in this recipe. If you substitute almond flour you may need more liquids. Batter should be very thick but spoon-able.