Recipe for: Coconut flour muffins with blueberries - photo 1
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Recipe for: Coconut flour muffins with blueberries

Vegetarian Dishes Desserts 40 min Medium 20 wyświetleń ~15.05 PLN * - (0)
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Description

Delicate muffins made with coconut flour and fresh berries — a light, moist texture with a noticeable coconut flavor and a hint of tart-sweet berries. The recipe combines traditional Polish seasonal fruits with a gluten-free flour substitute (coconut flour), creating a dessert perfect for spring gatherings, afternoon tea, or as a sweet snack for work. The muffins have a golden crust, a tender interior, and beautifully contrast with the purple berries. Serve slightly cooled, sprinkled with coconut flakes or powdered sugar. The recipe is vegetarian and can be easily adapted (e.g., substituting buttermilk for kefir).

Ingredients Used

Ingredients (10)

Servings:
12
  • Coconut flour 150 g
  • Chicken egg 4 szt. (~240 g)
  • Buttermilk 150 g
  • Coconut oil 80 ml
  • Brown sugar 100 g
  • Baking powder 15 g
  • Blueberry 200 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Coconut flakes 30 g
  • Powdered sugar 30 g
💰 Szacowany koszt dania: ~15.05 PLN (1.25 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 180°C with the top and bottom heat function. Prepare a 12-cup muffin pan: place liners or grease the cavities with fat and lightly sprinkle with coconut flakes (optional). Take out all the ingredients so they reach room temperature (the eggs and buttermilk should not be cold).

Use a standard oven; if you have a convection oven, set it to 170°C. The muffin tin should be for 12 muffins. The temperature of the ingredients affects the consistency of the batter.

Search for ingredients

2

In a large bowl, sift the coconut flour and baking powder. Add the brown sugar and salt. Gently mix the dry ingredients with a whisk for 20–30 seconds, so that the powder is evenly distributed and there are no lumps.

Ingredients: Coconut flour, Baking powder, Brown sugar, Salt
Use a large, deep bowl (at least 2 liters) and a metal or silicone whisk. Sifting loosens the coconut flour, which helps prevent clumping.

Wet ingredients

3

In a separate bowl, crack the eggs and whisk them with a fork for 20–30 seconds until the egg white and yolk are combined. Add the buttermilk and the melted, cooled coconut oil (it should be liquid but not hot). Mix until you have a smooth, liquid mixture.

Ingredients: Buttermilk, Coconut oil
Use a medium-sized bowl and a fork or whisk. Melt the oil in a water bath or microwave and wait 2–3 minutes so it is not hot.

Combining the dough

4

Pour the wet ingredients into the dry ones. First, pour about one third of the liquid mixture and stir with a wooden spoon only in the center until the dry ingredients start to moisten. Add the rest of the liquids and gently mix with even motions until the mixture is thick and uniform — mixing for more than 30 seconds will cause the coconut flour to excessively absorb moisture.

Ingredients: Coconut flour, Brown sugar, Buttermilk, Coconut oil
Use a wooden spoon or spatula. The mixture should be thick — if it is too dry after a while, add 1 tablespoon of buttermilk at a time. Avoid using a stand mixer; overworking affects the texture.

Adding berries

5

Gently fold the berries into the batter: use a spatula and perform a folding motion from the bottom to the top to avoid crushing the fruit. If you are using frozen berries, add them without thawing and mix quickly to prevent coloring the entire mixture.

Ingredients: blueberry
Use fresh berries if available. If the fruits are very large, you can lightly crush them, but be careful — whole berries look nicer in the muffins.

Filling the molds

6

Fill the cupcake liners with batter to about 3/4 full (use an ice cream scoop or two tablespoons). Leave about 1 cm of space from the edge so the muffins can rise nicely. You can sprinkle some coconut flakes on top (optional).

Ingredients: coconut flakes, Coconut flour, blueberry
The best tool is an ice cream scoop — the portions will be equal. Don't fill too high, as the muffins may overflow.

Baking

7

Place the mold in the preheated oven on the middle rack. Bake for 20–25 minutes at 180°C (fan oven 170°C) — check with a toothpick: when inserted, the toothpick should come out dry or with a few moist crumbs, but not with raw batter. The top layer should be golden.

Ingredients: Coconut flour, blueberry
Ovens heat differently — after 18 minutes, check the first muffin. If the tops are browning too quickly, loosely cover the pan with aluminum foil.

Cooling and Decoration

8

Remove the pan from the oven and set it on a rack for 5 minutes to let the muffins cool slightly and make it easier to remove them from the pan. After 5 minutes, transfer the muffins to the rack and cool for another 15–20 minutes. Before serving, dust with powdered sugar (optional) or serve with an additional portion of fresh berries.

Ingredients: Powdered sugar, coconut flakes
Use a metal cooling rack — air circulation prevents a soggy muffin base. Dust with powdered sugar only on cooled baked goods to prevent the sugar from dissolving.

Fun Fact

💡

Coconut flour was originally popular in tropical kitchens as a way to utilize the whole coconut; its absorbency means that baked goods require more eggs and liquids than those made with wheat flour.

Best for

popołudniowa herbata piknik wiosenny deser po obiedzie

Tips

🍽️ Serving

Serve the muffins slightly cooled with a cup of green tea or a small portion of natural yogurt. For a decorative effect, add fresh berries and mint leaves. The muffins pair wonderfully with sour cream made from cottage cheese as an additional variation.

🥡 Storage

Store in an airtight container at room temperature for up to 2 days. You can keep them in the fridge for up to 5 days (reheat in the microwave for 10–15 seconds). Muffins can also be frozen individually in foil for 2 months — thaw at room temperature.

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