This was my first time using coconut flour, and the result was a rich, sweet muffin that is completely grain-free as well as dairy-free and, obviously, gluten-free. They are quick to make and stay remarkably moist even when stored for a few days. Coconut flour absorbs a huge amount of liquid, so very little flour is necessary. The eggs act as a binder and leavening agent and the muffins need very little honey in order to be quite sweet. I used the coconut flour from Bob's Red Mill, which I found at Piedmont Grocery. These are definitely muffins for coconut lovers only!
Coconut Blueberry Muffins
1/4 cup plus 2 tablespoons coconut flour
1/4 teaspoon vanilla
2 tablespoons canola oil (or melted butter)
2 tablespoons unsweetened coconut milk
3 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup frozen blueberries
Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended. Sift all coconut flour (1/4 cup plus 2 tablespoons). Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps. Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin. Bake at 400 F for 15-18 minutes. Makes 6 muffins.