Grain-Free, Dairy-Free Blueberry Coconut Muffins,sugar-free

Eating completely grain-free is one of my goals this year and let me tell you, it's not an easy one! I love muffins. Love love muffins.

My brain still wants that firm muffin texture, you know what I mean? So loving a grain-free muffin was hard to do until I made these beauties.

I used my popular Low Carb Pina Colada Muffin recipe with a few little changes. I upped the shredded coconut and psyllium a bit to add more bulk and used sparkling water for dairy-free.

The flavor is great, considering there's no milk or fat, but feel free to use whatever liquid you have on hand.

I also cut the original recipe in half but you can double it back easily and they freeze really well.

I just don't need that many muffins in the house, grain-free or not. My will power is sadly lacking and I tend to forage at midnight. Can you relate?

They are fluffier than traditional muffins but we love them and don't miss the grains at all. Hopefully, now with goodies like these in the house I can drop those five pesky holiday pounds!

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Blueberry Coconut Muffins, gluten-free, grain-free, sugar-free, dairy-free, xanthan gum free

Author-Ali Williams

Prep Time  10 min.   Bake Time  30 min.   Total Time  40 min.

Makes 6 muffins

Ingredients:

1/2 cup almond meal, grind almonds to soft flour in a spice grinder or Vitamix
1/4 cup gluten free coconut flour
1/2 teaspoon salt
2 teaspoons aluminum free baking powder
1 teaspoon psyllium husk, ground
1/2 cup organic shredded unsweetened coconut
1/4 cup Stevia Baking Blend or equivalent sweetener of choice.
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
1/2 cup Perrier sparkling water or coconut milk
1 cup fresh blueberries, tossed with an additional tablespoon of coconut flour, set aside

Instructions: Preheat oven to 375 degrees F  Line muffin tin with papers or grease and flour.

1. In a large bowl, whisk well to combine the dry ingredients.  
2. In a small bowl, beat the eggs, add the vanilla, lemon juice, sparkling water or coconut milk and mix.
3. Don't forget to toss the blueberries with an additional tablespoon of coconut flour! That will keep them from sinking to the bottom of your muffins. 
4. Pour the wet ingredients into the dry ingredient bowl. Stir to combine and then add the floured blueberries and gently fold in. The batter should be thick and spongy.
5. Spoon the batter into the muffin papers and fill to the top.
6. Bake at 375 degrees F. for 10 minutes. Reduce heat to 350 degrees F. and bake for 20-30 minutes or until lightly browned.
7. Allow to cool before eating for best texture. 
8. Store tightly covered.