You know those mornings when you wake up early, open your eyes and – pling – you just know you have to have Blueberry Vanilla Muffins for breakfast? Anyone? No? Well, maybe that’s just me then.

Should that ever happen to you though, here’s a great recipe. Feel free to bake them at any time of the day.

Get a big bowl and your electric whisk out.

  • Start with mashing a banana or two depending on their size and your mood.
  • Add 4 eggs and keep whisking.
  • Now I like to add one tbsp of honey but you know, adjust to your own needs.
  • And a half tbsp of vinegar (I use a great raspberry balsamico – but you can use other or leave out totally. The vinegar helps the baking powder to react – but is not neccessary)
  • Melt 40 g butter (small bowl or glass in the micro, or use a pot and the stove), add to mix once cooled down a bit, OR substitute with 2 tbsp of oil (coconut oil or walnut oil would be my choice).

Great, we’ve got the moist stuff sorted – now get the smaller bowl out (and possibly a grinder or mixer). If you have coconut flour (the very fine and dry flour – most often found in the organic shops) that works great here, but otherwise just substitute with normal shredded coconut that you give a good go in your grinder (or mixer) but then use more than double the amount.

In your small bowl mix:

  • 200 ml (0.8 cup) Almond flour – ready bought, or home made by grinding your blanched almonds.
  • 75 ml (5 tbsp’s) coconut flour (OR about 200 ml (0.8 cup) ground, shredded coconut)
  • 2 tea spoons baking powder
  • and (scrape out) the inside of one vanilla bean

Now put muffin forms in nice straight lines on a baking tray (ok – that’s just my thing – feel free to go crazy and just spread them out unevenly), and turn on the oven to 180-200 degrees C (350 – 390 F).

I use silicon muffin forms (in two sizes) and LOVE them. Easy to fill (they don’t fall over or spread out), the muffins will come out easily when baked (no sticking) and you just wash and re-use. However, if you prefer muffin trays and/or one-way paper forms – then that works as well.

Now it’s time to get those blueberries out of the freezer – please tell me you’ve checked that you actually have some!!! If not… substituting with raspberries would work, but for example green peas wouldn’t. Now, assuming you have some – Blueberries are tasty and healthy so I’d go for 300 ml (1.3 cup)

Then add dry ingredients to the wet ones (you know the egg mixture) and whisk a minute or so with the electrical mix. If you used coconut flour this MIGHT give a very sticky dough and in that case I add coconut milk, or full fat cream (a few tbsp’s up to 150 ml). I have noticed though that this totally depends on the brand of flour so just check the feel of the dough! If you used shredded coconut – this probably won’t happen – as this won’t suck up the moist as much as the coconut flour. First pic – sticky, dry dough. Second pic – this is what we’re aiming for. Look also at the whisks and how the dough stick, or not so much stick.

A sticky, almost dry dough

Once you have a good texture dough, you add the blueberries, and with a spoon carefully mix them in. Don’t over do this – they will brake and make the dough purple, which after being baked turns into grey…. Not so attractive.

Ok then, fill your muffin forms. Ambitious bakers can top with some sliced almonds, but leave out if too much hassle. Put in the oven – middle part – for about 18-20 minutes.

And enjoy!



Blueberry Vanilla Muffin
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