• 26Feb

    Coconut Blueberry Muffin Recipe

    Yesterday, after baking blueberry muffins, I decided to try a couple of them to see how they tasted. Since blueberry muffins are high in fat, carbs and sugar, I decided to use a different kind of flour and a different kind of sweetener that wouldn’t spike my blood sugar. However, I did use butter in the muffins and mixed it with eggs. They did bake a little longer than usual, though, but when I got up this morning for breakfast, I tried these awesome blueberry muffins and found they have a coconut taste to them. These muffins seemed to have the right amount of sweet flavor to them with Truvia added instead of processed sugar. Also, I used coconut flour instead of white flour.

    About 12 years ago, I was diagnosed with type 2 diabetes, so I had to find a better way on how to control my blood sugar, but at times, I don’t do as well on controlling it, but at times I do. I have always loved to create my own recipes along with looking at recipes to get ideas. When I looked on the internet, I saw some ideas on how to make blueberry muffins, but I found a better blueberry muffin recipe in an ebook that I had purchased. This ebook shows you how to bake delicious desserts that are healthier for you and your family. I do plan on making other desserts along with other recipes that are just as good for you and your family.

    I especially enjoy baking in the winter time when it’s cold out, since I live in Minnesota. Heating up my home with baking makes it more enjoyable to bake goodies, but I do have to be careful as to what I put in my mouth though, so I have started to use different ingredients.

    Active Time: 20 minutes Total Time: 45 minutes Serves: 12


    ¼ cup water
    1 tsp baking powder
    6 large eggs, at room temperature
    1 tsp vanilla extract
    ¼ tsp sea salt or regular
    ½ cup or one stick of butter, softened
    2/3 cup coconut flour
    1 cup blueberries
    ½ tsp Stevia extract
    ½ c Truvia sweetener


    1. Heat oven to 400 degrees F.


    2. Spray muffin pan with Pam or any cooking spray will do or you can use muffin liners.


    3. Whisk the eggs until they are well mixed, then add butter and beat with the electric beater on high until butter clumps are gone.
    4. Add salt and vanilla extract until combined.


    5. Mix dry ingredients into the wet ingredients.
    6. Mix coconut flour, Truvia and baking powder in with the wet ingredients.
    7. Stir in water, one tablespoon at a time. You want to get it at a consistency that holds up the berries, but not too thick. Add additions of water (up to 2 additional tbsp) if needed.


    8. Gently fold in the blueberries and divide among the muffin cups. Bake for about 15 to 18 minutes or until golden brown on top.


    9. Cool and serve.

    To find more desert recipes go to Click Here!

    Low Fat Recipes 4 Dieters

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