Prep: 10 mins

Cook: 25 mins

Yields: Makes 12 (2 per serve)

Freshly baked blueberry muffins fill the house with their beautiful aroma in the morning. They make a handy portable meal for busy mornings on the go. Suitable for Phase 1 Semi Restricted on the SIBO Bi-Phasic Diet.

Blueberry Muffins Recipe 786x1048
Imperial
Metric

Ingredients

  • 4 eggs (ideally free-range)
  • 2 tbs raw organic honey
  • 3 tbs coconut oil, melted, plus extra for greasing
  • ½ cup coconut flour
  • ¾ cup almond milk, unsweetened
  • 1 tsp vanilla powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup blueberries

Method

  • Pre-heat your oven to 350F.
  • Prepare a 12-cup muffin pan by greasing it with coconut oil or lining the tins with muffin cases. Set aside.
  • In a food processor, blitz the eggs, honey and melted coconut oil until combined. Add in the coconut flour, almond milk, vanilla, baking soda, baking powder and salt. Blitz until combined. Remove the blade and stir through the blueberries. Be careful not to break them as you want to keep them whole.
  • Spoon the batter into the prepared muffin tins.
  • Bake for 20–25 minutes. To test if the muffins are cooked, insert a skewer into the centre of a muffin. If it comes away clean, they are ready.
  • Remove from the oven and allow to cool for a few minutes in the pan before cooling on a wire rack.
  • These are delicious served warm with some ghee or butter spread over them.
  • Store the remaining muffins in the freezer and re-heat when necessary.

Note

  • Some people may not be able to tolerate baking soda and baking powder as these can be made from rice flour. If uncertain, please consult your Practitioner. The honey can be replaced with stevia if you are intolerant to honey.

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18 thoughts on “Blueberry Muffins”

  1. Hi Rebecca
    i’ve made these muffins this morning and the batter was quite wet, only 1/2 cup coconut flour? And they taste really eggy. Is that how they’re meant to be?
    thank you
    Elizabeth

    1. Hi Elizabeth, I’ve made these muffins many times and they’ve always come out great for me. I wonder if it’s the brand of coconut flour that’s causing the problems for you? You could try adding a bit more in to see if that helps, or you could cook them for longer. I’ve never found them eggy so it’s not the flavour profile I get. You could add some extra vanilla flavour if you wish?

  2. I followed the recipe exact;y, but they did not rise at all,used the correct amount of baking powder and baking soda, the mixture didn’t seem right before going in the oven seemed wet, not sure what went wrong.

    1. Rebecca Coomes

      Hi Sam
      I’m not sure what went wrong for you sadly. I’ve made these muffins more times than I can count, and they’ve always worked for me. Please note that these aren’t like ‘traditional’ muffins, so they won’t rise a huge amount, but they will rise a little once baked.
      Are you at altitude by any chance? That can affect baking…
      Rebecca

        1. I haven’t tried them with a gluten free flour as this isn’t included on the SIBO Bi Phasic Diet, but feel free to experiment. You may need to alter the moisture content though.

  3. So super light and fluffy, I will use less oil next time just cause mine seemed to have a film leak through the muffin cases and was a bit oily… but wow so simple and yummy… I’m going to try with other berries also
    Thank you

  4. The blueberry muffins look delicious. I cannot have high oxalate products at the moment so can’t have almond milk. Can I substitute with coconut milk.

    1. Rebecca Coomes

      Hi Julie
      You can substitute almond flour for coconut flour, but because almond flour is less absorbent, you will need to use more of it. Start with 1/2 cup and keep adding until you get the consistency you want. It should look like a thick batter.
      Rebecca

      1. Don’t forget these have been designed for the SIBO diet, and the serving sizes listed in the recipe are specific to what is allowed on the SIBO Bi Phasic Diet. If you decrease the number of muffins you make, you are increasing the portions each muffin allows for. This can result in a reaction if you are very sensitive. When we are eating for SIBO we must remember that our SIBO food is often different to our previous food, as things like leavening agents, flour, etc aren’t used like traditional muffins.

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