These blueberry muffins and other bread and muffin recipes I list, use coconut flour, which can only be purchased from Dr. Mercola's website, and coconut oil which can be found locally or on Dr. Mercola's website.
Since there is no gluten in coconut flour, we have to use eggs to hold them together. If for whatever reason you cannot eat eggs, you can substitutes EnerG brand's egg replacer instead. That product can be found at my local Kroger store or at Natural Foods Warehouse or Whole Foods.
Please see the Natural Sweeteners page for information on Xylitol, which is a natural sweetener found at Whole Foods and Natures Health Store in Dawsonville, GA.
Blueberry-Cranberry Muffins
Makes 6 muffins
3 eggs
* 2 tablespoons butter, melted
2 tablespoons coconut or whole milk
3 tablespoons Xylitol
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 cup sifted coconut flour
1/4 teaspoon baking powder
1/4 cup dry blueberries
1/4 cup frozen cranberries (found under frozen vegetables)
*****************************************************************
1. Preheat the oven to 400 degrees F.
2. Blend together the eggs, butter, coconut or regular milk, Xylitol, salt and vanilla.
3. Combine the coconut flour with the baking powder and sift it into the batter.
4. Thoroughly mix the batter until there are no more lumps.
5. Fold in the blueberries and cranberries. (Make sure the blueberries are dry. If they have been rinsed, dry them before adding them to the batter.)
6. Pour the batter into greased or lined muffin cups.
7. Bake at 400 degrees F for 16-18 minutes.
* Indicates something that needs to be done ahead of time.
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