It's taken a lot of trial and error to learn how to bake using non-grain flours, however with my latest trial of blueberry muffins I can see how far I've come in my baking. When I first tried to use coconut flour for muffins, they turned out like crumbly hockey pucks. Now I am finally able to make muffins as tender as white flour ones, and though they don't taste exactly like wheat-based ones, they are still tasty in their own right. I have found the secret to cooking with coconut flour is to use plenty of eggs and add enough liquid to allow the fiber of the coconut to soak it up and yield the same batter texture as a wheat batter. I am particularly liking the addition of almond milk because it adds more richness than plain water would. Plus almond milk helps make the muffins soft inside and not too crumbly. Here is my favorite version of blueberry muffins, and thanks to frozen blueberries they can be made any time of the year!
Grain-Free Blueberry Muffins
1/2 cup coconut flour, sifted
1/2 tsp salt
1/4 tsp baking soda
1/2 cup melted coconut oil (warm, but not piping hot)
1/4 cup pure maple syrup
1/4 cup unsweetened plain almond milk
2 tsp pure vanilla extract
1 cup frozen blueberries
coconut oil for greasing or silicone muffin liners
1. Preheat oven to 350 degrees F. Prepare a 12-cup muffin tin by greasing with coconut oil or lining with silicone muffin liners.
2. Using a fork, blend all the ingredients except the blueberries until smooth.
3. Gently fold in the blueberries with a rubber spatula in a few quick moves so the blueberries don't bleed into the batter and stain it blue. Then, divide the batter evenly amongst the muffin cups.
4. Bake for 35-40 min or until the tops are golden brown and spring back at the touch. Serve warm or cooled. Store cooled leftovers in a sealed container in the refrigerator for best results.