Coconut Blueberry Muffin Loaf!
Mel's Creative Corner
Mel's Creative Corner
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  • 1 cup coconut flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 cup + 2 tbsp raw honey (I ran short of honey so I continued with 2 tbsp of corn syrup; maple syrup and agave might be other options as well)
  • 1 cup coconut milk ( I ran 1/4 cup short of coconut milk and add in 1/4 cup of soy milk)
  • 6 eggs
  • 4 tbsp coconut oil, melted (I didn't have any coconut oil around so I used mainly coconut butter and about 1 -2 tbsp of olive oil)
  • 4 tsp vanilla extract
  • 1 cup fresh blueberries
  • 4 tbsp Chia seeds (optional)
  • Procedures:Sift flour, salt, and baking soda together in a bowl
  • In a separate bowl or blender, whisk together honey, coconut milk, eggs, coconut oil, and vanilla
  • Gently stir wet ingredients into dry ingredients (mix in chia seeds at this stage)
  • Fold in blueberries and pour batter into muffin or loaf tin.
  • Bake for 25 minutes via muffin tins, approximately 30 minutes in a loaf pan at 350 F degrees or until the muffin/loaf begins to turn golden brown. Insert toothpick to test doneness, toothpick will come out clean.
  • Sift a bit of powder sugar on top for garnish (optional)



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