The Best Blueberry Chocolate Chip Muffins
I have tried many recipes and this one for blueberry chocolate chip muffins is absolutely the best! While experimenting with gluten free recipes, I wanted to find a recipe for a muffin that didn’t taste like cardboard!
Just because they are gluten free, they are still muffins. So eat them sparingly! Even I get cravings sometimes for something sweet or to snack on. I love these muffins because they actually taste like muffins! One of the biggest obstacles of going gluten free is finding substitutes for things that you love. Of course I don’t eat sweets all the time, and I don’t recommend eating something just because it is gluten free. Just because a bag of potato chips says its gluten free does NOT mean it is healthy.
These blueberry chocolate chip muffins are gluten free. Instead of wheat flour, I use coconut flour. Coconut flour is more dense than wheat or white flour. When substituting coconut flour, you use more eggs so these muffins have 7 grams of protein and with the inclusion of coconut oil, 24 grams of fat. They also have 36 grams of carbohydrates, so this is definitely a treat.
Working with coconut flour can be tricky, but as long as you batter is the right consistency then your muffins should turn out. Make sure the batter is not too think and not runny.
For these blueberry chocolate chip muffins I used the paper cupcake liners. I recommend using foil liners instead, they are better since the batter will be little thicker from the coconut flour. You can also use silicone liners. Most times while using coconut flour your muffins won’t rise, but these muffins do slightly rise so make sure not to fill the cups all the way.
Since I am sure you are dying to try this recipe, let’s get cooking!