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Blueberry and Coconut Muffins

Makes 12 muffins

These tasty blueberry and coconut muffins are easy to grab for a quick breakfast and are always a treat to find in the lunch box. To lower the carbs we used the alternative sweetener xylitol rather than caster sugar.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 50g coconut flour
  • 1 tbsp FREEE Baking Powder
  • 3 eggs
  • 75g xylitol sweetener or caster sugar
  • 50ml oil
  • 1 tsp lemon rind, grated
  • 150g fresh blueberries
  1. Stand the fairy cake cases in the cavities of a tart tray and pre-heat the oven.
  2. Measure the coconut flour and baking powder into a bowl and stir to combine.
  3. Break the eggs into a large mixing bowl, add the xylitol (or sugar), oil and grated lemon rind and beat together well.
  4. Stir in the prepared flour blend.
  5. Divide the mixture between the cake cases.
  6. Gently press the blueberries onto the top of the muffins.
  7. Bake for 30-35 minutes.

Equipment

tart tray, mixing bowl and 12 paper fairy cake cases

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

30-35 minutes

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Ingredients

Change Quantities:
  • 50g coconut flour
  • 1 tbsp FREEE Baking Powder
  • 3 eggs
  • 75g xylitol sweetener or caster sugar
  • 50ml oil
  • 1 tsp lemon rind, grated
  • 150g fresh blueberries

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