While I was grocery shopping last week I was blown away by the price of blueberries. My mind immediately started scanning through the possibilities like SCD Blueberry Muffins, Blueberry Jelly, Blueberry Pie.
They were only 99 cents for a pint! I have paid up to $5 for blueberries in the past so when I find a deal like this, I stock up!
I was shopping with my mom who has probably never purchased blueberries in her life so she didn’t share my enthusiasm.
She could tell I was thrilled and helped me load about 10 packages into the cart quickly as if they were going to change the price before I was finished loading them.
If I ever did decide to go on a blueberry heist, she would be my partner in crime, she is down for anything.
When I got home the reality of 10 pints of blueberries set in and I knew I needed to get busy baking. So I began making my new favorite, SCD Blueberry Muffins.
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These muffins are so moist and delicious that nobody will believe they are Gluten Free & Sugar-Free as well as great for the SCD Diet.
What you will need:
1 Pint of Blueberries
2 Eggs
1 Banana
1/3 Cup of Honey
1 Teaspoon of Baking Soda
1 Teaspoon Vanilla Extract
1 Cup of Coconut Flour
(you may need to add more if they are too sticky)
Preheat oven to 350 degrees and grease a small 12 cup Muffin Pan
Mix the eggs and baking soda. Add in the banana and mix well.
Once it becomes a custard consistency, add the honey, vanilla extract, and blueberries. Add the coconut flour about a half cup at a time.
The consistency should be thick enough to scoop into a muffin tin but still very wet. I strive for a nonsticky mixture that will come out of the mixer clean.
Pour the mixture into the muffin pan and bake in the oven for about 25-30 minutes.
They take a little bit longer to make than most muffin recipes due to all of the wet ingredients.
Once the muffins are done, they should have a browned edge and moist middle. I pop them in the refrigerator over night and eat them for breakfast the next day.
Did you try this recipe out? What did you think? Leave a comment below and let me know your thoughts!
SCD Blueberry Muffins Gluten Free Muffin Recipe
Ingredients
- 1 Pint of Blueberries
- 2 Eggs
- 1 Banana
- 1/3 Cup of Honey
- 1 Teaspoon of Baking Soda
- 1 Teaspoon Vanilla Extract
- 1 Cup of Coconut Flour
- (you may need to add more if they are too sticky)
Instructions
Preheat oven to 350 degrees and grease a small 12 cup Muffin Pan with butter. You can use a larger muffin pan if you make double the recipe but these work perfectly as 12 muffin bites in a smaller pan.
Mix the eggs and baking soda. Add in the banana and mix well. Once it becomes like a custard consistency, add the honey, vanilla extract, and blueberries. Add the coconut flour about a half cup at a time. The consistency should be thick enough to scoop into a muffin tin but still very wet. I strive for a nonsticky mixture that will come out of the mixer clean.
Pour mixture into the muffin pan and bake in the oven for about 25-30 minutes. They take a little bit longer to make than most muffin recipes due to all of the wet ingredients. Once the muffins are done, they should have a browned edge and moist middle. I pop them in the refrigerator overnight and eat them for breakfast the next day.
Kelley
Wednesday 21st of April 2021
By the way, my family likes to eat Yonanas for desert (frozen bananas processed through a Yonana maker so it is like smooth, creamy ice cream.) We paired this with the blueberry muffins, and it is our new favorite treat! It is an SCD delight!! : )
Melissa
Monday 26th of April 2021
That sounds amazing Kelley, thank you for the idea. I may have to make this combo for my family soon. Thank you for sharing!
Kelley
Wednesday 21st of April 2021
Thank you for the wonderful recipe. I doubled the recipe, except for the coconut flour. After two tries, I think I found the amount that works best for me. I recommend slowly adding in the coconut flour a little at a time and stirring. As it sits, the thirsty coconut flour will continue to soak up the moisture. When I doubled the batch, I still did not quite need a full cup of coconut flour. (When not doubling the batch, I would only need about a half cup of coconut flour.) It continued to soak up the moisture and I lost the consistency I wanted, so I slowly added a half can of full fat coconut milk and a tablespoon of melted butter. I continued folding it all together until it was as wet as I wanted it. 25 minutes in the oven at 350 degrees, and 18 full size muffins came out perfectly. So delicious and the whole family loved them. I added more berries for my berry loving family. They are berry good! ; ) Thank you!
Melissa
Monday 26th of April 2021
You are welcome and thank you for the update. I am so glad that you liked the recipe and that your adjustments worked out well. Thank you for taking the time to comment and let me know how it worked out for you.
Maggie.
Wednesday 14th of October 2020
Hi Melissa, I am new to the SCD and this recipe was my 2nd attempt to bake something nice (my first attempt was a disaster). These were absolutely lovely, full of flavour moist & sweet. Quick to make very little effort for so much reward. Thanks I will definitely be making again.
Melissa
Tuesday 20th of October 2020
That's awesome Maggie. Thank you so much for letting me know and for giving my recipe a try. Always happy to hear good results and I hope that SCD helps you on your healing journey.
Karen
Saturday 24th of August 2019
Made recipe before reading comments. Mine were very dry after following recipe to a T. It was almost a dough like consistency. I added some dairy free pea milk to see if it would help. Came out not so great. :( I cooked them less time and they still burned some on bottom .
Melissa
Thursday 29th of August 2019
Oh darn! I am so sorry to hear that! I am going to try to rework this one and will report back when I get an extra moist recipe to share, this should clear up any issues. Thanks for stopping by and please don't let that one bad experience keep you from trying other recipes, this one is a tricky one it seems. A lot of others are having the same issue, but I don't get that often or with any of the other recipes so feel free to try them out without worry.
Barbara
Sunday 17th of June 2018
I tried the recipe. The muffins were dry and crumbly, so I think the batter needs either butter or coconut oil. But I thought they tasted fine, with some tea!
Melissa
Wednesday 20th of June 2018
I am sorry to hear that, it seems to be a little on the dry side for some while perfectly moist for others, I think the coconut flour brand makes a difference. I use Hyvee brand usually, which kind are you using out of curiosity? Thanks for stopping by and commenting!