This recipe for blueberry muffins was an experiment, again with coconut flour, coconut oil, and coconut-flavored rum. It turned out even better than expected. I used fresh berries (always the best in muffins) but frozen will work. I highly recommend baking with coconut flour and coconut oil because of the numerous health benefits, especially if you are pre-diabetic or diabetic. Coconut flour will add fiber and protein both of which will slow the carbohydrates down in your system; and the coconut oil contains good heart-healthy saturated fat. The coconut-flavored rum speaks for itself -- remember that the alcohol burns off and you are left with the fantastic flavor. Coconut and blueberries are meant to be partners, and in this muffin they will stay wedded for life because they are completely synergistic. This muffin is tender, flavorful and moist, full of blueberry goodness with a nicely sweet crunchy topping. You'll get 6 standard muffins and 12 minis from this recipe, and they freeze beautifully.
Coconut-Blueberry Muffins with Coconut Streusel Topping
Source: Judy's Kitchen
Rating: 10 out of 10
INGREDIENTS: 2 Tbsp. extra-virgin coconut oil
2 Tbsp. Smart Balance 50/50 butter blend, melted and partially cooled
2/3 cup sugar (I used 1/3 cup sugar + 1-1/2 tsp. Stevia)
1 large egg
6 Tbsp. low-fat buttermilk
4 Tbsp. lite sour cream
1/2 tsp. pure vanilla extract
1 Tbsp. coconut-flavored rum (or plain rum if preferred)
1 cup + 3 Tbsp. Ultra-grain flour (30% whole wheat) (You can sub all-purpose or white whole wheat flour)
3 Tbsp. coconut flour
3/4 tsp. baking powder
1/4tsp. baking soda
1/8 tsp. sea salt
1-1/2 cups fresh or frozen blueberries, divided use
Preheat oven to 425F. Spray a 6-cup standard muffin tin and a 12-cup mini muffin tin with non-stick cooking spray.
In a medium bowl, whisk coconut oil, SB and sugar together till smooth. Whisk in egg, buttermilk, sour cream, vanilla and rum, beating till thick and smooth. In a small bowl, combine flours, baking powder, baking soda and salt. Toss 3/4 cup blueberries in the flour mixture. Add dry ingredients with blueberries all at once to wet ingredients and stir lightly with a spoon or spatula till barely mixed. It's ok if some flour is showing; and it's ok if batter is lumpy. Don't overmix. Using an ice-cream scoop or 1/4 cup measure, fill standard muffin tins with batter, almost to top. Press remaining blueberries into tops of muffins and press on some streusel topping. Repeat with mini muffin tins, dividing remaining batter equally among 12 cups. Place tins in oven and immediately reduce heat to 375. Bake minis about 13 minutes; standards about 18 minutes. Test muffins with toothpick -- when it returns almost clean muffins should be removed from oven to cool in pans for 5 minutes, then transferred to wire rack to finish cooling.
Coconut Streusel Topping
Source: Judy's Kitchen
Rating: 10 out of 10
INGREDIENTS: 1/4 cup toasted pecans (or other favorite nut), chopped or crushed
1/2 cup dried sweetened coconut flakes
1/2 cup whole wheat flour
1/4 cup sugar (I used 2 Tbsp. sugar + 3/4 tsp. Stevia)
1/4 tsp. baking powder
pinch of sea salt
2-1/2 tsp. melted Smart Balance 50/50 butter blend (or butter)
13 comments:
Love your combination of coconut and blueberry! The stresuel topping sounds terrific. Great to know they freeze well. 10 out of 10.. have I told you how much I enjoy your rating system, yes I have!
These look lovely -- and I like anything blueberry!
Wow! These look terrific. Thanks for sharing.
Coconut and blueberry sounds like a great combo in these delicious looking muffins. Thanks, judy!
I love the freezer tips! The muffins sound amazing!
yummy blueberries with coconut great combo they look fab
i love the blueberry facts, it's so great to eat something that is so good for you! these look wonderful, where do you find your coconut flour?
Teresa, I bought my coconut flour in Wegman's when we were in New Jersey, but a lot of grocery stores carry it in their health food section. Bob's Red Mill is the most available brand, and you can get it online also.
What a grand way to use the summer bounty of blueberries. lovely. I freeze them all summer also - for smoothies and the like all winter.
Sounds scrumptious! I've never heard oc cocnut flour... will have to look for it... though I doubt I will be able to find it here... maybe online ...
These sound so yummy! I love fresh blueberries - and muffins are my favorite thing to make with them.
Delicious! Love the topping.
You know how to make good use of blueberries. So many wonderful recipes.
While we can get them, we should be doing what you are doing. I did make muffins and a crumble.
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