[gmc_recipe 1679]
November 23, 2012
Grain-Free Blueberry Muffins
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If using frozen berries, I’d recommend thawing and draining them first! It lets out excess water so it doesn’t release into the muffins as they bake! Great recipe!
I used coconut oil and they where so oily and also used frozen blueberries. How do I get it not oily thanks
Oiliness is just the nature of the beast with these muffins. Try using a little less oil to see if that helps.
She said the batter is really runny mine is not running at all can you help
Check to see if you measured the ingredients correctly?
They tasted great, very moist almost too much so according to husband. Wondering if less egg, or honey would help?
You could try that or try baking them for longer until an inserted toothpick comes out clean.
These muffins taste amazing! The batter came out runny and I was concerned I had done something wrong, but they baked up fine!
One question – what function is the honey performing in this recipe? I’m trying to keep carbs to a minimum and I’m concerned about the amount of sugar introduced by the honey. Is this for sweetening only? Or is it performing some function necessary for the muffins to come out right in terms of texture/form? Is there a lower carb substitute?
Yes, honey is used as a sweetener, and given that there’s a lot of it in this recipe, there probably is a texture/moisture component to it. Coconut sugar is a lower-glycemic sweetener, but you’d really have to play around with the consistency to get it where you want it.
I made these this week and they are delish! Both Hubby and I said this recipe is definitely a keeper. The only thing I did different is I used half the honey and replaced the other half with a squirt of organic liquid stevia for the rest. Yum!
I was looking at this recipe for a potluck but we do have one person that has an egg allergy. If its possible what substitute would you recommend? I’ve been told using banana is one but I worry about the moisture. Thanks
You could try using “flax eggs”: I believe it’s one part ground flax seeds to three parts warm water.
I accidentally added too much honey! I thought it said 1 cup! yikes. My only option would be to double the recipe BUT I don’t have enough eggs for that. What do you suggest I do?
Thank you!!
Hi Brittany,
You could use “flax eggs” for up to three of those missing eggs. Let me know how they turn out!
Can I use almond flour instead of coconut flour?
No because the other ingredients such as oil and eggs need to be higher for coconut-flour recipes. Only coconut flour should be used for coconut-flour recipes.
Can you use egg whites in place of the eggs?
You could try that, but I don’t think the muffins would come out the same.
glad you shared the flax eggs…never heard of those…learn something new everyday…thanks!
Do you have the nutrition facts for these muffins? Thanks
No, I don’t. Sorry!
Hi. Just so you know, ghee is clarified butter so your recipe should not suggest using it if one wishes to bake dairy-free.
Ghee is considered a dairy-free product because the milk solids have been removed; only the fat remains.
Thank you for sharing this recipe. I recently found that I was allergic to gluten and my husband has been struggling with the amounts of foods we can eat. He loves these muffins and I don’t have to feel as guilty 🙂
I found these to be a tad bit oily. I will make again but want to maybe decrease the oil and tweak a bit..Good basic recipe though.
I just made these, the texture of mine were more like French toast and very oily.
I think I need to use fewer eggs and maybe butter instead of coconut oil..
Keep the eggs, just half the amount of coconut oil, please don’t use butter, as it defeats the objective! Try oats in them too as that helps absorb the oiliness, unless of course you can’t do oats, then don’t try!
I love these blueberry muffins, I wanted to make the sugar free, so took out the honey, added a cup of finally blended date, softened in organic oat milk, I alto took out the baking soda/power, as I don’t like the taste and with all those eggs you just don’t need it! They are even better tasting, I have added before gluten free oats and that gives them a lovely nuttyness without the nuts, but that is a grain so not good for everyone I understand.
Great recipe though thank you, great website
Gill
Good to know, thanks!
I did half flax eggs and half regular eggs. For flax eggs is 1Tbs ground flax and 3Tbs water. They came out a little wet. I used 1 cup chopped cherries and 1 cup chocolate chips. I baked them 15 minutes longer than the recipe called for and took them out because the toothpick came out clean and the edges were looking a little dark. But they probably could of cooked longer and I probably should of let them cool completely before turning them out. Great recipe. They taste awesome. I’ll be trying it again.
Are these muffins pales?
Paleo.
I didn’t count them as Paleo because of the amount of honey used in them; however, if you’re comfortable with that level, and some people are, go ahead and count them as such.
Do these freeze well? I just made them and they are by far the best coconut flour recipe I have made but I don’t want to eat the whole batch now!
Yep, you can freeze them!
tried your muffins today. i am low carbing so i subbed sugar free syrup for the honey. they are very nice but i will be adding some other sweetener with the syrup. they taste very good.
thanks, Linda
Hi, I just made these and they are fabulous! Thanks for sharing the recipe. One question, though, how should I store them for the week? In an airtight container or airtight container in the refrigerator?
I usually store mine in the fridge; otherwise they can get moldy. Just take them out an hour or so before you want to eat them or heat them up in a toaster oven. You can also store these in the freezer, which is helpful if you’ve made a big batch.
have you ever tried using other types of berries, like Lingonberries? I have a lot of them and want to try them in your recipe. Do you think it would work?
No, but that sounds delicious! Let me know how it turns out.
I made these today. I used butter, melted, otherwise went right by the recipe. I had to bake them another 25 min., they were so wet. After baking for 50 min, they were still wet, didnt set up. Good flavor. I used paper muffin liners. What could’ve gone wrong???
I’m really not sure what could have gone wrong. I’ve made this recipe dozens of times and haven’t had that problem. Is everything else baking in your oven well?
My batter was not runny at all! Hmmm?
Let me know how it turns out!
Do you melt the butter or beat it until it becomes
smooth?
Hi Peggy,
I melt it in an oven-safe ramekin on the stove (not the microwave!)
I have to be sugar free so how would I sub xylitol for the honey?
I really don’t know, but I would work with adding in something to replace the moisture from the honey when adding in xylitol.