These moist and fluffy chocolate blueberry muffins are made with a combination of coconut flour and brown rice flour for a gluten-free muffin recipe.
Top of the muffin to ya! Just. Let me have that one.
I thought about you all weekend, on account of a couple of you-related things transpiring. Starting with these chocolate blueberry muffins. They’re for your muffin top. You’re so welcome.
If you enjoy both chocolate chip muffins and blueberry muffins, why not combine them into one?
You will bake these muffins thinking they’ll be a nice breakfast-dessert for your man stallion (or lady cakes) and what will end up happening is you’ll eat all six muffins. Why?
Because you will make the mistake of spoon-feeding yourself muffin batter before the muffin batter sees the likes of three fifty. Once you get the taste for batter, you are superbly defenseless against baked batter spawn. It’s a fact.
Defenses down. Arms wide open. It’s time to feed the muffin top. All systems go.
These hunks of burning love are gluten-free made with coconut flour
, brown rice flour
, coconut milk and are sweetened with agave.
Add in blueberries and hunks of dark chocolate from a chocolate bar you massacre so that it won’t end up in your mouth. Only to end up in your mouth via muffin. For a real good time.
These are foolin’ muffins! They are everything a great muffin should be and are actually suitable for breakfast. End of story.
Looking for more healthy muffin recipes? Here are some favorites.
More Muffin Recipes
- Strawberry Orange Muffins
- Gluten Free Banana Walnut Muffins
- Gluten Free Coconut Muffins
- Gluten Free Pumpkin Muffins
- Almond Flour Zucchini Muffins
- Oat Flour Morning Glory Muffins
Enjoy these blueberry and chocolate muffins the next time you’re in the mood for something sweet!
Chocolate Blueberry Muffins Recipe
Equipment
Ingredients
- 1 large egg
- 1 cup full-fat coconut milk
- ½ cup almond milk or more coconut milk
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup brown rice flour
- ½ cup coconut flour
- 1.5 teaspoons baking powder
- ½ teaspoon salt
- ½ cup blueberries fresh or frozen
- ½ cup dark chocolate chunks or chocolate chips
Instructions
- Preheat the oven to 350 degrees F and lightly oil a muffin pan.
- In a mixing bowl, whisk together the egg, coconut milk, agave nectar and vanilla extract.
- In a seperate bowl, stir together the brown rice flour, coconut flour, baking powder, and salt.
- Pour the dry mixture into the wet and mix to combine.
- Fold the blueberries and chocolart chunks into the batter.
- Fill 6 muffin holes with batter and bake for 30 to 35 minutes until a toothpick tests clean.
- Let muffins sit 10 minutes, then run a knife around the edges to help pop the muffins out of the pan.
- Feed your muffin top!
Nutrition
Hi! I wonder if i can use more coconut flour instead of brown rice flour.Or just something else?Please reply!Thanks!
Hi there! If you’re wanting to keep the same flour ratio, the best replacement for the brown rice flour would be gluten free oat flour. You can certainly use coconut flour, but you will need to play with the portions a little, since coconut flour absorbs a ton of liquid. I would start out by adding 1 tablespoon of coconut flour to replace the brown rice flour, and adjust from there. Do note if you use all coconut flour, the texture of the muffin will be completely different – less fluffy, and somewhat gritty. Let me know how the muffins turn out!
These are amazing!! The first time I made them I subbed in honey and used regular milk… and they turned out really well… but the milk made me feel awful so the second time I made them using water for the milk (Since almond milk is basically water with extract of almonds 🙂 I figure that should do the trick). Worked perfectly! 😀
Thank-you for sharing! <3