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.
Coconut Blueberry Muffin Recipe
- 1/4 cup water
- 1 tsp baking powder
- 6 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/4 tsp sea salt or regular
- 1/2 cup or one stick of butter, softened
- 2/3 cup coconut flour
- 1 cup blueberries
- 1/2 tsp Stevia extract
- 1/2 c Truvia sweetener
- Heat oven to 400 degrees F.
- Spray muffin pan with Pam or any cooking spray will do or you can use muffin liners.
- Whisk the eggs until they are well mixed, then add butter and beat with the electric beater on high until butter clumps are gone.
- Add salt and vanilla extract until combined.
- Mix dry ingredients into the wet ingredients.
- Mix coconut flour, Truvia and baking powder in with the wet ingredients.
- 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.
- Gently fold in the blueberries and divide among the muffin cups. Bake for about 15 to 18 minutes or until golden brown on top.
- Cool and serve.