Lemon Blueberry Baked Beauties

Chez Misty baked up some of Elana’s Pantry Lemon Poppy Seed Muffins (made from coconut flour) for my birthday a couple of weeks ago. Oh. They were so delicious. If she hadn’t cooked me up so many other delicacies, I quite possibly could have eaten them all in one sitting.

Okay. Not really. One thing about coconut flour is it makes for dense and filling goodies. You may think you’ll want to eat the entire batch, but your full tummy will warn you otherwise.

Since I knew we were headed to a couple of family gatherings on Easter, I thought it might be wise to bring along a Candida Diet friendly goodie I could eat in the midst of all the yummy desserts that were bound to be present.

So, I decided a muffin would do the job. But I was clean out of poppy seeds. Lemon Blueberry sounded like it might just hit the spot. And since I wanted to share with the family, I thought I needed to up the lemony flavor. R-Man loves lemon…and not just a hint either. These puppies needed to pack a pucker punch. Hee. Hee. That, my friends, is called ‘alliteration’. Remember high school Writing Composition class?

In language alliteration refers to the repetition of a particular sound in the first syllables of a series of words or phrases ~Wikipedia

Okay, writing class is over.

So, with Elana’s inspiration placed neatly in my apron pocket, I set out to create pucker power puffs of perfection. Sorry, I couldn’t resist. Sigh.

I created these sugar free buns.

Lemon Blueberry Muffins (Grain Free and Sugar Free)

1/2 cup Coconut flour (sifted)

1/2 tsp baking soda

1/2 tsp sea salt

6 eggs

1/2 scant cup xylitol (Elana uses 1/2 C agave)

1/2 c coconut oil (I used unrefined, aka coconutty tasting)

2+ Tbsp lemon zest (I zested 1/2 a large lemon)

3/4 Tbsp lemon juice

3/4 tsp lemon flavoring (I used *Frontier’s Alcohol Free)

1 cup blueberries (mine were frozen)

Preheat oven to 350 degrees. Makes 24 mini muffins.

  1. Grease 2 mini muffin pans and dust with a bit of coconut flour.
  2. Mix coconut flour, baking soda and sea salt in a bowl.
  3. In a separate bowl, mix eggs, xylitol, melted coconut oil, lemon zest, flavoring and juice.
  4. Add coconut flour mixture into the egg mixture. Stir.
  5. Fold in blueberries.
  6. Spoon 1 Tbsp of the batter into each mini muffin cup.
  7. Bake for 14 minutes or until golden brown.

*NOTE: I’m not super excited with this choice after looking into the ingredients more…canola oil and ‘natural’ flavors. Yuck. When I make these again, I will probably omit the flavoring and just add more lemon juice. It looks like others have had success with 2 Tbsp of lemon juice.

You might be tempted to fudge on the eggs in this recipe, but DON’T do it. Coconut flour is super absorbent and it needs eggs. Besides, the eggs make this treat a protein power punch.

Okay. Really? I know.

You must excuse me now, I gotta go eat some homemade sugar free chocolate chips. Ooo. I see Strawberry Chocolate Chip Muffins in my future. Care to join me?

If you makes some of these fabulous muffins, come on back and let us know how they turned out.

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Allergy Free Wednesdays

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About kathleen

I'm a stay at home chicken momma with 2 boys and a very understanding husband. In December of '09, we moved to our dream farm. I'm excited to try to become more self-sufficient. So far I have 1 rooster, 9 chickens, 2 goats (some babies on their way this spring), 1 llama, a dog, and a cat. Come along and join us, as we city-slickers figure out how to make our own homestead. You're sure to be entertained.
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5 Responses to Lemon Blueberry Baked Beauties

  1. Jen says:

    OMG! Kathleen, you are my new most favorite bestest friend that I never met!!!! I just made Lemon Coconut Muffins by combining two of your recipes and am, once again, in sweetness heaven. 😉

    I scrutinized both your recipe for Coconut Muffins and Lemon Blueberry Muffins and figured out that the Lemon Blueberry Muffins were double the recipe as the Coconut ones (the Blueberry Muffins being the typical amount to fit an average 12 muffin tin pan). The only big difference was baking soda in one and baking powder in the other. After a tidbit of research on the difference between the two ingredients, I guesstimated baking soda would be the best choice (because of the acidity of the lemon? Your thoughts would be appreciated!) and used that. The other difference was one recipe called for 350 oven and the other 400. I decided to meet halfway and did 375. 😉

    Your recipe for Lemon Blueberry Muffins called for Lemon Flavoring, which puzzled me a bit since the point, as I understand it, is to go all natural. And then I saw your note at the bottom about omitting it next time for the same reason and using 2 Tblsp of lemon juice, so I did that. (Glad we’re on the same page!)

    In case you or your readers are curious, here is the exact recipe I did to make Lemon Coconut Muffins.

    1/2 c coconut four
    1/2 tsp sea salt
    1/2 tsp baking soda
    6 eggs
    1/2 c xylitol (I use Xylosweet)
    1/2 c coconut oil
    2+ Tbsp lemon zest (I didn’t measure. Just zested most of a small to medium lemon. Seemed about right)
    2 Tbsp lemon juice
    About a 1/3 cup (?) shredded coconut (I measured out 3/4 cup, as called for in the recipe, but it just seemed like a LOT to sprinkle on top. Your directions never say to mix any in, which surprised me, but I’m wondering if you simply forgot to mention that part! I did use a generous amount on top of each muffin.)

    They turned out wonderfully. I almost feel like I’m eating . . . gasp . . . CAKE! And I found myself, once again, eating “dessert” when I should be eating dinner!!! Haha!

    Thanks so much! Can’t wait to try more recipes. And check out me and my bad self! I got all inspired to come up with my own variation!

  2. kathleen says:

    Jen,
    You crack me up! Way to branch out on your own and make your own recipe. I’m so proud of you! I went back and looked at the coconut muffin recipe (because it’s been over a year ago that I made them) and the recipe actually called for 3 Tbsp of coconut that you sprinkle on top. So, you did great! And it sounds delicious. I’m going to try it myself. 🙂 Oh, and thanks for posting your recipe. You rock.

  3. Those are beautiful! Thanks so much for sharing at Allergy-Free Wednesday! I hope you’ll come back again this week.

  4. kathleen says:

    Nancy,
    Well, thank you! They are also delicious with 1 Cup of chopped strawberries and a 1/2 cup of chocolate chips. Just saying. 🙂 Yes, I will come share more on Allergy-Free Wednesday as I make more things. As hunger necessitates, more food will be made.

  5. Rachel says:

    WANT….A….MUFFIN….NOW!!!!

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