Sugar-Free Coconut Blueberry Muffins

12
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"I adapted this from a regular blueberry muffin recipe I have which I adore. That one uses streusel, which I left out of this recipe to reduce the sugar, but you could top this with streusel if you like. It should be gluten free but since oats are often milled with the same equipment as wheat flour, be careful if this is a health issue for you. Perhaps you could try rice flour instead?"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (86.8 g)
  • Calories 227.1
  • Total Fat - 21.1 g
  • Saturated Fat - 16.8 g
  • Cholesterol - 54.9 mg
  • Sodium - 58 mg
  • Total Carbohydrate - 5.9 g
  • Dietary Fiber - 1.5 g
  • Sugars - 3.5 g
  • Protein - 5.5 g
  • Calcium - 58 mg
  • Iron - 0.9 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step 1

Stir together oat flour, coconut flour, baking powder and xylosweet.

Step 2

Mix in eggs, melted oil, vanilla and buttermilk until combined.

Step 3

Toss wet blueberries in a little bit of flour to coat and shake off excess.

Step 4

Fold floured berries into the batter.

Step 5

Divide batter among a 12-cup greased muffin tin.

Step 6

If you have any extra blueberries feel free to press a few into the top of the batter for a better finished look.

Step 7

Bake at 375F for 25 minutes or until a toothpick comes out clean.

Step 8

Rest 10 minutes in the pan, the finish cooling muffins (out of pan) on a wire rack.

Tips & Variations


No special items needed.

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