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Organic Blueberry Muffin Recipe

Today my girls asked me for some blueberry muffins.  I went to my recipe collection and realized I didn’t have one.  So I thought it might be a good time to create a delicious and healthy blueberry muffin.  A few things I want to note here.  I am using two new ingredients that I don’t use very often, and I have to say I am very pleased with how these muffins turned out.  One of the ingredients that I am showcasing in this recipe comes with some controversy.  Read further to make an informed decision on wether or not you will use this product.

 

The first ingredient is tapioca flour.  Tapioca flour also known as tapioca starch, is a gluten-free baking ingredient and an ideal thickening agent. Use tapioca for thickening a wide variety of baked goods, sauces, and desserts.

Tapioca is made from the root of the cassava plant, a shrub native to South America (in one South American indigenous language, cassava is known as tipióka, leading to the English word tapioca). The cassava root is very starchy, but gluten-free. The root can be processed into tapioca pearls, tapioca sticks, tapioca flakes, and tapioca flour.

According to Nuts Online tapioca flour is one of the most popular thickeners, and rightly so. It thickens at a low temperature and retains its consistency when frozen, making it easy to use in many recipes. Tapioca flour thickens so quickly that it can sometimes be used to correct the thickness of sauces right before serving!

When used as a thickener, tapioca flour becomes a clear, glossy gel – the perfect sheen for your dish. It is starchy and chewy, with a neutral taste that won’t compete with the other flavors in a recipe. Because tapioca flour is a fine powder, it will dissolve with a uniform consistency, unlike tapioca pearls.

Tapioca flour can be used to thicken muffins, cake, pancakes, soups, sauces, gravy, and puddings. It can be added as a sweetener to breads made with rice and millet flour, or used as a substitute for other thickeners, like cornstarch.  There are several places you can purchase this product on line.  If you don’t want to order on line, most local grocery stores carry tapioca flour for a reasonable price.

The second ingredient that I am using is unrefined coconut palm sugar.  Coconut palm sugar is naturally low on the glycemic index (GI about 35), unrefined and high nutrient.  A healthy alternative to high fructose sweeteners and processed cane sugars; Gluten free and Kosher.  Coconut Palm Sugar has a soft caramel flavor, similar to light brown sugar; Dissolves in liquid.  Read this article to learn more about this product at Big Tree Farms.

So I began to do some research on this product and I came across this really interesting article from Tropical traditions and thought I would share it.  It is always good to know all sides of a story or in this case product/ingredient, right?  Read both these articles, I think you might be a little surprised at what you might learn!  You will have to make the decision if you want to use coconut palm sugar or not.  I have given two different sweetener choices, so this recipe will work either way!  Want to discuss these articles in more detail?  Lets start a discussion in the comment section below this post.  I would love to hear your feedback and thoughts on this product.

** After I posted this post, one of our followers found this article about coconut palm sugar.  I think it is important to read this article as well from Coconut Secret  .  (Thanks Colleen)

 

Organic Blueberry Muffin Recipe

Prep Time: 10 minutes

Cook Time: 23 minutes

Total Time: 33 minutes

Yield: 6 Jumbo Muffins

Serving Size: 1 Jumbo Muffin

Organic Blueberry Muffin Recipe

Nutrition Info: Calories: 205.9 Fat: 13.1g Carbohydrates: 18.6g Protein: 4.9g

Ingredients

  • 1/4 cup coconut flour
  • 1/3 cup tapioca flour
  • 1/4 tsp unrefined sea salt
  • 3/4 tsp baking soda
  • 2 tbsp unrefined coconut palm sugar or 1 tbsp raw honey (your choice)
  • 1/2 cup unsweetened applesauce
  • 4 eggs
  • 1/4 cup coconut oil (melted and cooled)
  • 1 tsp vanilla extract
  • 1 cup frozen organic wild blueberries

Instructions

  1. Preheat oven to 375 F.
  2. In a small bowl mix together, coconut flour, tapioca flour, salt, and baking soda and set aside.
  3. In a larger bowl whisk together eggs, coconut oil, unsweetened applesauce, coconut palm sugar, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix well.
  5. Fold in wild blueberries.
  6. Grease a muffin tin with coconut oil.
  7. Pour batter into muffin pan, filling each muffin almost to the top.
  8. Bake for 23 minutes or until lightly browned.
http://wholelifestylenutrition.com/recipes/organic-blueberry-muffin-recipe/

 

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Join the Conversation

26 thoughts on “Organic Blueberry Muffin Recipe”

  1. hallecottis says:

    After reading these two articles, I have to say, I most likely won’t be using coconut palm sugar very often. What are your thought?

  2. Miracles Happen with Essential Oils says:

    This looks delicious.Thanks for the product education along with the recipe.I use cassava a lot in soup. I never realized that tapioca flour came from it!Have a good weekend.

  3. Sharon Baker Burress says:

    I am sad that the coconut palm sugar is sacrificing coconut trees! Darn! And I was thinking that this was perhaps a gift from God. I cannot trade my coconut oil to get coconut palm sugar.

  4. Pat Gifford says:

    I like being able to know how I can impact something before jumping in. I wish information like this was readily available for every new product. Thank you for taking the time to research this.

  5. Julie Skinner says:

    I think over time, we’ll find this is a fluctuation of supply and demand. Coconut sugar and coconut water don’t kill the trees. They just prevent harvesting a mature coconut for producing coconut oil. If there is increased demand for all three products, I would think that smart growers have already planted more coconut trees and since they grow very quickly, any shortages of any coconut products would be remedied.

  6. colleenpaton says:

    Halle, my husband and I have been using coconut sugar for about 6 month or so now and I was shocked to read the articles you linked above. My husband then went on line and did some research and found this article that you may want to read.

    coconutsecret.com/sap%20vs.oil%20production.html

  7. colleenpaton says:

    Here are a few point form things we found:

    – coconut sugar productions only account for single digit percentages of total coco product production

    – Snipping the flower to harvest syrup does prevent the trees from producing coconuts on other stems.

    – Syrup tapping can be ceased and a new flower will eventually form, allowing coconut production.

    – Coconut sugar production requires specialized equipment and is much more expensive and labour intensive than coconut meat production.

    – Often coconut sugar production is done on older tree’s (up to 50 yrs old) that have slowed in coconut meat production.

    – Researchers have grown coconuts from the same bunch/stem as syrup production. Therefor the syrup production does not harm the tree.

    – Coconut syrup production is required to be collected twice a day where as coconut meat is collected every 2 – 4 weeks. Often trees around buildings, commercial devel. or processing areas and homes are tapped for syrup to avoid injuries from falling coconuts and to maintain to these larger shade providing trees.

    Hope the article above and the points made help people become more informed. It’s interesting when you really look into the people that write the articles and their motives.

    1. hallecottis says:

      @colleenpaton Thank You so much for all this information!! I agree Colleen, there are so many sides and view points. I appreciate the additional research you and your husband did on this topic :)

  8. hallecottis says:

    What are your thoughts? Thank You Colleen for bringing us additional reading on this subject! Read this article that Colleen posted. http://www.coconutsecret.com/sap%20vs.oil%20production.html

  9. Sharon Baker Burress says:

    Hooray! I am relieved to know that we are not endangering coconut trees to get coconut sugar. I am going shopping for some tomorrow.

  10. Whole Lifestyle Nutrition says:

    Colleen has done some additional research on coconut palm sugar and I thought you all might be interested in reading this additional article! http://www.coconutsecret.com/sap%20vs.oil%20production.html

  11. Sharon Baker Burress says:

    I found some at Chamberlin’s. Bought three different kinds. One is full flavored, one mild, both the same brand, just different degrees of caramel taste, and one of a different brand. I tasted them all an hour ago and my blood sugar went up only 7 points. Not bad for 2 tsp of SUGAR!

  12. Sharon Baker Burress says:

    To clarify: my blood sugar, an hour after ingesting the coconut palm sugar, is up only 7 points.

  13. Sharon Baker Burress says:

    I will test it again another day on an empty stomach.

  14. Whole Lifestyle Nutrition says:

    Wow Sharon, that is great! I am so glad it is working for you! So out of curiosity if you were to have 2 tsp of sugar, how much do you think your blood sugar would rise?

  15. Sharon Baker Burress says:

    I have never tested it that precisely, but when I have cheated with something in the past with sugar in it, it has gone up 50 points.

  16. Rhonda Harader Cain says:

    I love the coconut sugar. I use it in my coffee : )

  17. JeanetteContreras says:

    Hello Halle,
         I made this recipe a few weeks ago, and the muffins looked golden brown and smelled great coming out of the oven, so I did not test the center with a toothpick. They were soggy in the center. I’m not sure what I did wrong. I used honey instead of the coconut palm sugar, would using too many blueberries cause the sogginess? I didn’t exactly measure the blueberries. I also tried to bake them longer, but they just got darker and the center never seemed to dry out. Any tips for my second attempt? :)

    1. hallecottis says:

       @JeanetteContreras were your blueberries frozen?  Also, wild blueberries are much smaller then traditionally blueberries.  Were your’s wild?  Next time I would try a little less blueberries and see if that works.

      1. JeanetteContreras says:

         @hallecottis
         Thank you for replying so quickly. The blueberries I used were not frozen, or wild. I believe I used fresh, not thinking it would make a difference. I will definitely seek out the frozen, wild blueberries next time.Thank you for your help, and I will let you know how they turn out.

  18. Austin says:

    I’m sorry, but the quantities listed in this recipe can’t be right.

    There is too much liquid. My muffins look so sad.
    7/12 cup of dry ingredients? I have never poured batter into muffins tins that were this runny.

    They smelled good baking, but that was it.

    I hope to save others from the same disappointment.

    1. Halle Cottis says:

      I am sorry they didn’t work out for you. Coconut flour can be tricky to work with depending on what brand you buy. What brand of coconut flour did you use?

  19. jodi says:

    these are waaaaaay to runny, wasted a lot of time and ingredients :(

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