Blueberry Muffins


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Blueberry Muffins

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Blueberry Muffins

Makes 8 muffins





    Units Scale


    1/3 cup coconut oil

    1/3 C Brown or Coconut sugar

    2 eggs

    1 tsp vanilla extract

    1/2 tsp lemon extract

    1/2 C flour ( We use Pamela’s Baking and Pancake Mix)

    1/41/2 C coconut flour (start with 1/4C, add more if needed batter will be thick and sticky)

    1/4 C fresh ground flax seeds

    1 tsp cinnamon

    1 C organic blueberries

    Zest of 1 lemon

    Streusel Topping

    4 Tbl coconut oil

    1/41/2 C brown or coconut sugar

    1 tsp cinnamon

    1 C Steve’s Cinnamon Paleo Krunch OR GF oats, OR a favorite GF granola for a quick streusel topping

    1/4 C shredded coconut

    Optional: 1/4 C pecans, finely chopped or finely ground



    Preheat oven to 350 degrees

    Using a mixer, cream coconut oil with sugar.

    Add eggs, vanilla and lemon extract.

    With a spoon, blend in all dry ingredients with wet. No need to over mix. Batter will be sticky and thick.

    Stir in blueberries and lemon zest.

    Grease muffin tin inside and out with coconut oil.

    Fill tin 2/3rds way up with muffin batter.

    Top with streusel topping. (recipe follows)

    Bake at 350 for 15-20 minutes or until toothpick inserted comes clean.

    Let muffins rest for 5 minutes before taking out from tins.

    Serve warm or room temp. Great with jam and butter.

    Streusel Topping Method:

    Blend all above ingredients together until crumbly. Top muffins with streusel.

    Bake per directions above.

    Enjoy the deliciousness!

    • Author: Curry Girls Kitchen


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