Blueberry Muffins
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Well, I wasn’t going to do any more baking for a while. Then we get back from an awesome Homeschool Convention (Teach Them Diligently in Dallas) and I realize the next day is our daughter’s 6th birthday. All of our girls always want blueberry muffins on their birthday. I didn’t have time to go to the store and buy the boxed blueberry muffin package and they had just gotten back from staying with Grandparents and had indulged in all kinds of sugar. I wanted something a lot more healthy for them that I could just whip up. My previous strawberry muffin batter I like, but I wanted a little less heavy, maybe a tad lighter. It is still an S if following the Trim Healthy Mama plan. Also, this batter makes 24 muffins. So if you want less just cut the batter in half. I adapted this from a recipe I found on Elana’s Pantry. Made it sugar free and completely gluten free.
Start with your coconut flour. This is the flour I use. There are all kinds of coconut flours out there but this one works best for this recipe because it is super fine. Like I have said in my other coconut flour recipes, because coconut flour is so dense it needs lots of eggs, butter or oil. If not you will have something so dry it could choke you. 🙂 Also, coconut flour goes a long way. This recipe calls for 1 cup. That’s it. Anyway, this is the kind I use…
Put the dry ingredients in a bowl.
Next, have your room temperature butter and cream cheese in a bowl. Add the sweetener and extracts. Blend with a hand mixer.
Add the dry ingredients to the butter, cream cheese, and extracts. Again mix well with a hand held mixer.
Next, add the room temperature eggs to the coconut and cream cheese batter. Mix well.
Add the frozen blueberries. Fold in with a spatula.
Grease a muffin tin of your choice. I used this kind and set it on a cookie sheet to bake. If you only have the metal kind just make sure each tin gets coated well with the spray. I used Trader Joe’s Organic Coconut Spray.
Put about an ice cream scoop of batter into each muffin cup.
Bake. Take out of oven and gently take the muffins out.
These are not huge puffy muffins but medium sized and perfect for two or three a serving. I added butter with sea salt to the tops. YUM! My family eat them up and then enjoyed the muffins as a snack later!
Now take a bite and enjoy.
Things you might like to purchase:
Blueberry Muffins
- Cook Time: 25
- Total Time: 25 minutes
- Yield: 24 1x
Description
Sugar Free Blueberry Muffins
Ingredients
- 1 cup of coconut flour (I scoop in bag and shake off excess, also mine is very fine coconut flour)
- 8 eggs room temp (yes, 8 eggs but it makes 24 muffins.)
- 2/3 cup of Gentle Sweet
- 1– 8 oz package of cream cheese (room temp)
- 3/4 cup of butter (room temp) (add more if needed)
- 1 tsp vanilla
- 1/2 tsp of almond extract (if you don’t like this just take it out)
- 1 tsp salt
- 1.5 tsp baking powder
- 2 cups of frozen blueberries
Instructions
- Put coconut flour, salt and baking powder into a big mixing bowl.
- Mix with a hand mixer the butter, cream cheese, sweetener and extracts.
- Add the coconut flour mixture to the wet ingredients.
- Mix well.
- Add the eggs to the batter and mix slowly until completely combined.
- Gently fold in with a spatula the blueberries.
- Spray a muffin tin with oil spray.
- Put an ice cream scoop of batter into each muffin cup.
- This makes enough for 24 muffins.
- Preheat oven to 350 degrees.
- Bake muffins for 25 to 30 minutes until the tops are golden brown.
- Take out of oven.
- Take the muffins out and place on a plate.
- Serve with salted butter.
Notes
- These would freeze great and were fairly easy to make. Very yummy breakfast muffins or snacks.
Thank you for making these and putting the recipe out there, they look so yummy! I am having to do dairy-free b/c of my little nursling, could I just not add the cream cheese, or do you think that would need to be substituted with something? Perhaps applesauce?
Hmmm, you could try maybe adding two more eggs instead of the cream cheese. That might work. Applesauce might work but I think the best choice would be to add the two extra eggs instead of cream cheese. 🙂 Hope that works for you!! :))
Try using unsweetened full fat coconut cream in a can.
I just made these dairy free using coconut oil for butter and coconut cream for the cream cheese. They’re AMAZING! So good!
THAT. IS. AWESOME!!! Did you use the same measurements? I would love to add that as a note for those who are dairy free!!
How much coconut cream did you use? Is that the stuff in the can?
I didn’t use coconut cream but used coconut flour and cream cheese. I am working on a non dairy version though!
I made this into waffles this morning. I just added a little unsweetened almond milk to the batter until I got the right consistency and a little baking power. Oh my goodness, AMAZING!! Thanks for the recipe!
OH HOW COOL!!!!! So gonna try that!!! Thank YOU!!
I don’t have THM sweet blend, only the THM pure Stevia. I was wondering it I could use Truvia or xylitol. How much would I use of these? Thanks for another great recipe.
Oh you can use your favorite sweetener! Truvia I would use twice as much as the Sweet Blend, for Xylitol I would use three times as much. Sweet Blend goes a LOT further! 🙂
Could I just use pure stevia powder? If so, how many “doonks” would you recommend? Thanks!
Hmmmm… I’d try a couple and then taste the batter. I think stevia losses a little of it’s sweetness as it bakes so if it’s too sweet it might be ok.
Thank you!
I’m really enjoying your baked goods, what a knack you have, thanks so much. Your strawberry muffins were some of the best I’ve ever eaten and these blueberry muffins are solid…no crumbling or funny flavors..I did not have frozen berries so I had to use fresh and they went to the bottom of my silicon baking dish and formed a blueberry glaze! Looks like I just can’t go wrong on your recipes!
Teresia,
http://nanaslittlekitchen.com
One of your new happy subscribers
Teresia! Thank you so much!! I so appreciate your kind words!! Your muffins sound awesome!! 🙂
I see the post about using fresh blueberries was from a long time ago, but in case anyone else needs to use fresh blueberries and doesn’t want them to sink, I wanted to share a tip. If you lightly coat the blueberries in some of the flour used for the batter (coconut flour in this case) it keeps them from sinking.
Perfect!!!
I am making these now and the muffin batter is really sweet. I used 1/3 cup truvia, next time I might use less but batter was yummy.
I like things sweet so yes cutting back or using Truvia would work! 🙂
Thanks for your recipes! I was wondering if the blueberries add enough carbs to turn this into a cross-over or is it an S meal. I’m still trying to learn the difference.
No the blueberries are spread out enough to where it doesn’t mess with the carbs too much in a serving of like 3 muffins! 😉
Can you use almond flour and egg whites?
Yes! You will need to add probably half a cup more almond flour and I’m not sure on the egg whites! Let me know if you try it!!
I’ve never used coconut flour. I’m curious as to how coconuty these muffins are. I don’t enjoy coconut flavor.
I think they have more of a blueberry taste than a coconut taste… but I also like coconut flavors!! 🙂
I wanted to make sure that it is indeed baking soda that was used and not baking powder? Most THM recipes call for powder so that’s why I’m confused. Haha
I think I’ve actually done both… 🙂
Are these muffins eggy? I do not like eggs, so eggy muffins are not my favorite either. I would like to try them if not.
Well, I don’t think they are very eggy… but it are not exactly like white flour muffins either. They are more dense. Hope this helps some!!
I added a heaping spoonful of 0% fat Greek yogurt to the original recipe and it made them extra moist! Not enough to mess up its S status though! Thanks for the recipe!!
That is awesome to know! Gives it that much more protein too! Thank you for telling me!!
Can this recipe be halved? If so, how would I half the 1/3 cup of sweet blend? LOL!
Yes, it can! I think I would use maybe 2 to 4 tablespoons of Sweet Blend! Depending on how sweet you like it! 🙂
I am new to THM so can you help? If I had 3muffins(a serving, right?) what else should I have with it to make it a good S breakfast? And could you do them as a snack too? Thank you for all your help and delicious recipes…
Hey Donna, welcome to THM!! 🙂 It’s an amazing lifestyle change!! 🙂 Yes, you can have these muffins as a snack! And to make this go further I would pair it with some greek yogurt or even a big smoothie!! Hope you enjoy these!! 🙂
Okay, another question…lol. They’re baking in the oven now…how many would be an S serving? I didn’t calculate all the carbs like I normally do when throwing recipes together. Thanks.
You can have at least 2 or 3! There isn’t a lot of carbs in this at all! 🙂
I have to tell you that these turned out beautifully. They were so moist and delicious. Can they just be stored in a ziploc on the counter, or should they be refrigerated? I’m guessing they’ll be consumed within the next day or two. Also, do you think if I mixed a bit of butter, cinnamon, sweet blend, and a tad of coconut flour that it would make a decent crumble on top? I’m not used to working with coconut flour…or maybe almond meal/flour…or oatmeal? Thanks.
I would think it would work… it will be very crumbly but it it’s a crumble that should be perfect! 😉
Can’t wait to try these!
Can’t wait to try these – they sound yummy!
Do you thaw the berries or add them still frozen?
I use them frozen! 🙂
Do you know how much liquid Stevia you would need to add to sweeten this? If I use liquid, will I have to add more flour or eggs? Thanks!
I would do a whole dropper full. 🙂
We haven’t had muffins since starting Trim Healthy Mama. My family stood around the island eating these. They were so delicious. Thank you!
YAY!!!! 🙂
Thank you for sharing an easy to make batch of muffins. I don’t have time in the morning to make a single serving for breakfast. Great time saving recipe!
You are so welcome!! 🙂
Could I sub out THM baking blend equally for the coconut flour, or would it be less? Thanks for all your incredible recipes!
I would use more… probably twice as much.
If I am unable to find the brand of coconut flour you use, will it change the recipe since the flour probably won’t be as fine? More eggs? They will be more dense also right?
It shouldn’t change it. Just scoop and shake, don’t pack in the coconut flour.
Thank you for this recipe! It is a family favorite! We make them weekly!
YAY!!!
My 11 yo made blueberry muffins for her own Birthday party today. I wanted a THM option for myself, a few other THM Moms, and the vegetarians attending the party. I made these and they are moist and delicious! I think the batter would also make a great waffle. Yummy! Thanks!
Yay!!! The waffle idea is PERFECT!!!! Soooo trying this!
I am getting ready to start a new job. I have been trying to fill the freezer with things that I can grab and go for breakfast. I made these today. THey are wonderful. I am not usually a fan of the texture of coconut flour, but theses are amazing. Thank you for creating such a yummy delight.
I am so glad you liked them!!
These are delicious! Could you bake it in a glass bread pan instead of making muffins? If so, are there any adjustments needed…longer cooking time?
I bet that would work!! Maybe a couple of the bread pans!! I would probably bake for 30-45 minutes at 350 degrees!
Mine turned out very flat, tasty but not as fluffy as yours look..my eggs were not all the way room temp. Could that be thaw problem?
hmmm… only thing I can think of is maybe your baking powder was old. Sometimes if it’s not new it won’t work at all.
I made these last night but cut the recipe in half,and I didn’t have blueberries so I used dried cranberries. Is this still an S?
Yes I believe it should be!! I think you want to keep the cranberries freeze dried. Dehydrated breaks then cranberries down and brings out the sugars.
Thank you, I think maybe they are a crossover because I gained 2 pounds. I am still watching my carbs because I haven’t quite gotten the hang of this.
Our bodies fluctuate so much, but yes, if you notice you body is gaining, it’s good to step back on the item you think might be triggering them. For these a good serving size is 2 to 3 at a meal as the only carb source. 🙂
These are SO good! Thank you for the recipe. I’m excited to try freezing some.
Thank you!!
Has anyone tried these with baking blend instead of the coconut flour?? Not a fan of the texture or taste… thanks 🙂
I would try at least a cup and a half… If the batter still seems too wet then add about 1 tbsp. at a time. But I think 1 and 1/2 cups of the baking blend should work!
These are amazing! The batter was even delicious 🙂 I added 2 scoops of protein powder to them to make them more of a meal muffin to have with my coffee and they are great! I will be making these over and over. I guarantee that I won’t have the chance to freeze any of this batch.
Thank you!
Wow! This is a delicious recipe. It was our family Christmas breakfast this morning, so thank you! I did sub cottage cheese for the cream cheese, since I rarely keep it on hand. And I also made it in a 8×8″ pan, though I did have to cook it for an hour! Thanks again and Merry Christmas!
Awesome! These are my favorite muffins!!
Planning on making this again for Christmas breakfast this year! So glad I made a note of how long I cooked the pan 😉
Can I use almond flour instead? If so would it be the same amount?
No you would need a lot more… more like 2 and a half cups.
I just made these and while the flavors were great, my results looked nothing like yours. My muffins were very dense (nothing like your airy picture) and very eggy. I followed the recipe exactly but used Bobs Red Mill coconut flour and Truvia. The dough was very stiff. I was surprised about one of the comments where the fresh blueberries were sinking to the bottom because my dough was so thick that could never happen. I even added about 1/4 to 1/3 almond milk and batter was still thick. I think one issue may be the measurements. How do you measure your coconut flour? Packed cup or loosely spooned in cup? And what size were your eggs? My muffins were very yellow from the eggs. Sorry for all the questions but I am so tired of wasting my time and expensive ingredients on things that don’t turn out as expected.
That is strange… I have made these so many times… what I am thinking is maybe the coconut flour got packed in that could make it dry for sure. I loosely scoop my coconut flour. Definitely add more liquid if it seems to thick. Sorry for your troubles!
My eggs were jumbos.
Wow. These. Are. Amazing. Thank you so much! First baked good that has turned out perfectly for me. 🙂
Awesomeness!!!
I made these today. I am very happy with how they came out. The silicon baking cups I used were perfect no oil needed.. and they taste heavenly. Thank you for the recipe.
These taste wonderful and flavorful! Mine stuck in the pan a bit so I wondering about baking them with a liner.
Oh I do use liners unless I have silicone baking pans!
I made these tonite and they are absolutely scrumptious. My husband was CFO of one of the country’s largest frozen dessert manufacturer’s for 25 years and he knows heavy sugar desserts. He snuck into the kitchen as these were cooling and ate one. He usually criticizes most THM baked goods I make but he gave me a hug and said, “Those are wonderful!” And then he snuck another warm one!
YAY! One of my favorites!
I have lots of extra yolks from some E baking. Could sub in a few double yolks instead of whole eggs?
I think that would work… but I’ve not tried it.
If I don’t love coconut flavor, do you think these would be okay with the baking blend/local mix?
I think so.. maybe add a couple of tablespoons more!
I keep seeing your recipes pop up, so I decided I have to try some more. I made your enchiladas over the summer, and we all agreed that they rivaled a local
Mexican restaurant’s. They seemed far too easy to make to be that good – I guess I over complicate things. 😉 Anyway, I’ll take it – easy and delicious?! Yes please!
I wondered how one might go about subbing coconut sugar as the sweetener, if you have any ideas about that. No stevia or anything here, but everyone is raving so much about these that I really want to try them! Thanks for all the great recipes.
You can add coconut sugar but that would put more carbs in the muffins and would be considered a crossover if you are following the Trim Healthy Mama plan!
If using swerve sugar how much to use? Can’t wait to try this!
I’d go for a cup of swerve!
These were easy to make and turned out great! And they make the house smell so heavenly! Thank you so much for sharing!
YAY!!! They are my most favorite!!
2 questions:
Can I use THM baking blend instead of coconut flour?
Where did you buy your coconut flour?
Thanks!
I think you could… might need to use about 1/2 cup to 1 cup more of it though.
I made these last week, added a dash of lemon extract, and they were scrumptious! I was wondering if I could sub frozen (chopped?) strawberries in place of the blueberries? I know you have a strawberry muffin recipe, but I love how moist and dense these muffins are, plus I just love anything with cream cheese in the recipe:)
YAY!!!
I don’t have Gentle Sweet but do have Super Sweet blend can I substitute and if so how much Super Sweet
Yes you can use it but do like 1/2 the amount of Gentle Sweet… maybe even less.
Could I substitute whole wheat flour?
Thanks
I’m not sure about that.. I guess you could but it would be a crossover, if that’s matters.
I’m making these right now. I have truvia. Can I sub for gentle sweet? Amount? Thank you!
Wendy N
fivecents57@gmail.com
Yes, you will want to use a little less than the Gentle Sweet. By about two tablespoons.
These muffins are amazing!! They are one of my favorite baked goods so far. 🙂
I followed what a reader did above and made these into waffles. These are so delicious I am so glad I made it. I love waffles, pancake anything breakfast and I haven’t liked anything I’ve tried until today this is definitely a keeper. Thank you!
OH my gosh! That is such an awesome idea! Cannot wit to try them that way!!
Unfortunately mine came out extremely dense, wet, and eggy. Not sure what happened☹️ So bummed. Maybe too much moisture from the frozen blues? I kept cooking them but the texture never changed.
Wow… that’s very strange. I have no idea what could have happened but I am so sorry!
Could I use the powdered Monfruit in place of Gentle Sweet? If so, would it be the same amount? I can’t wait to try these!!
yes but you will want to double the amount!
I added some lemon extract and zest and made a lemon glaze for these. One of my “regular sugar/flour eating” family members said it didn’t taste sugar free. She said it tastes like regular cake. I’ll take that as a yummy compliment! Great recipe!!