Mini Blueberry Muffins (Video Tutorial)
Because of all of the requests I have had for more videos as well as for recipes using coconut flour...I have created a short video tutorial using coconut flour.
In this quick and easy tutorial I invite you into my kitchen to be taken step by step through a recipe for mini blueberry muffins. These muffins are mighty tasty.
My children and their friends (who can eat as much gluten as they want) fought over these muffins after I was done baking and shooting them for my video purposes. They ended their little row in a civil fashion, by dividing the muffins evenly amongst themselves.
¼ cup coconut flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
¼ cup agave nectar
3 eggs
½ cup frozen blueberries
- In a medium bowl, combine coconut flour, salt and baking soda
- In a large bowl, combine grapeseed oil, agave and eggs
- Stir the dry ingredients into the wet, then gently fold in the blueberries
- Grease a mini muffin tin with grapeseed oil
- Spoon the batter 1 tablespoon at a time into the mini muffin tins
- Bake at 350° for 10-12 minutes, or until firm
- Cool and serve
As you can probably tell, these muffins are a favorite in our house for breakfast (served with scrambled eggs), snack or dessert.
I hope you like them as much as we do and that you find this video tutorial to be of much assistance in your baking endeavors. Enjoy!
Posted on June 1, 2009 in desserts by Elana
other entries you may like: Blueberry Muffins
or Lemon Poppy Seed Muffins
or Carrot Muffins with Coconut Flour
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Before you leave a comment...
"Check out Elana's FAQ page for info on substitutions -- there are just too many possibilities so she can't answer all of these : ) But the Forums are an excellent resource and I highly recommend posting your substitution questions there; everyone is friendly and helpful." -Katie
Unfortunately, the video says it's "no longer available" :-( I'll check back later!
You are such a classy lady, Elana! Love the way you do your hair. :) The videos are great! Keep 'em coming. I bet those muffins would be yummy with some strawberries from the Farmer's market!
Thanks for the video Elana! I wish I could get coconut flour here in Israel but I have not seen it.Could I substitute it with almond flour , for example?
Hi yaelian, for the answer to your question about substituting coconut flour with almond flour, please see my FAQ. Thanks and Shalom :-)
You are so adorable!!! The video was great and all of your recipes are wonderful!! I am home recouperating from a partially collapsed lung so this will give me something to do today. I don't have blueberries so I am going to try it with frozen raspberries. I will let you know how they turn out.
Thanks for all of the wonderful things you do!!
Theresa Watson
Merritt Island, Florida
Hi Theresa, sorry to hear about your collapsed lung. I hope you are feeling better and send you many good wishes. Enjoy the raspberry muffins! xoxo
Yum! These will be perfect for our damp, chilly Colorado morning today. I was already planning on making the fruit salad recipe from last week. We'll add some scrambled eggs to these muffins and have a feast. Thanks Elana! You are lovely-in all respects.
Stacie, I know, it's been so damp and rainy here in Colorado, though I'm not complaining, we need the moisture. Where are you located? We are in Boulder. Your breakfast sounds delicious and delightful! xoxo
I have made these and they are wonderful. I make a few without blueberries for one of my sons and they are yummy as well.
Thanks
Elana, I just had to write to say thank you for all of your time and care! Your video is great and I appreciate all your efforts. Your recipes are wonderful. I am allergic to wheat and I have found your website a great resource. I am looking forward to purchasing your recipe book in July. Thanks for giving us all hope for tasty, and healthy food.
Love the video Elana!
Great tutorial! I do the same thing with putting my oil in first when doing measurements, it helps with heavy things like nut butters too.
I looooove your kitchen-- some girls loves shoes, some love clothes, but I love kitchens! Yours looks so spacious and organized.
You look fabulous too :-)
How lovely to see you again in the video, you are a natural! As far as 'food blog soulmates' doesn't say it all, you look exactly like my sister...! (No wonder I feel so at home here) This gives the concept 'family' a whole new touch to it :-)
Great that your summer has kicked off, I hope you have a lot of fun!
xox christianne
Christianne, that is just too funny. Food blog soul sisters, I suppose :-) xoxo
Great job as always, Elana! I think it always helps to see someone execute a project, no matter what the subject. But, blueberry muffins ... now that trumps most other subject matter! BTW, I have a bowl just like your medium-sized bowl. ;-)
Shirley
Hi Everyone and thanks as always for your wonderful comments. I so appreciate them. Well, this video and recipe were pretty straight forward, without many questions.
I would like to point out Theresa's idea of substituting raspberries for blueberries, it sounds delicious!
Thanks again!
xoxo Elana
Hi
this looks great I was wondering if you had any ideas to make these egg free, my daughter is highly allergic to eggs and I am having the hardest time finding baked egg free goods
Thanks
Amber
Note to amber (hope you don't mind, Elana)--I'm sure Elana will weigh back in, but wanted to note that Ali at the Whole Life Nutrition blog(http://www.glutenfreewholefoods.blogspot.com/) has a lot of great egg-free recipes. :-) Egg-free can definitely be more of challenge.
Best of luck to you in your egg-free baking!
Shirley
Hi, Elana! Our family loves your mini-blueberry muffins so much, and I was delighted to find out that they are only one point each after putting your recipe into the Weight Watcher's recipe builder. It must be the coconut flour with all of the fiber it has in it that keeps the point value low. Thanks for satisfying all of our food issues: gluten free, casein free, and Weight Watcher's...all with one recipe!
Dear Elana- Thank you so much for all of your wonderful recipes! I am eliminating gluten (or trying to) from my baking. My aunt was diagnosed with celiac last June. She had eaten gluten her whole life, suffering from different digestive health illnesses and she has found such relief by removing gluten from her diet that I am curios how I will feel if I do the same!...This is initially proving to be a problem because I cook for most of my friends/roommates, none of whom are gluten. (Or at least none of whom have been diagnosed)
They were all expressing dissatisfaction with my buckwheat/millet/bobs red mill GF mix (I agree with your assessment-yuck!) muffin adventures. They missed my muffins of old, white, spelt, whole-wheat pastry, etc...then I made them blueberry-lemon-zest-coconut-flour-deliciousness and all mumbling and grumbling about my adventures in gluten free land went out the door...I can't wait to try your German Chocolate cake and not tell my dad its gluten free until he's done eating it! muahaha!
I did make some modifications. I prefer honey to agave- straight substitution. I did not have grapeseed oil so I used half olive and half coconut oil (melted on the stove top), I added the zest and juice of half a lemon, and topped the whole messy affair off with 1/2 teaspoon vanilla! Vunderful :) Thanks for the inspiration!!!