Lemon Blueberry Muffins
- Carbohydrate 13.8156800926811 g
- Cholesterol 48.805 mg
- Fat 44.4545891852039 g
- Fiber 5.28213437017993 g
- Protein 2.62043387701938 g
- Saturated Fat 34.6332043831009 g
- Serving Size 1 1 -12 muffin (88g)
- Sodium 143.799541677643 mg
- Sugar 8.53354572250117 g
- Trans Fat 2.85433356777742 g
- Calories 443 calories
Step-by-step
- Preheat the oven to 350 degrees and line a muffin pan with parchment paper liners.
- In a large bowl combine the coconut milk, honey, lemon juice & zest, coconut oil, and vanilla. Whisk until smooth.
- In a medium sized bowl combine the flours, baking soda and salt together. Stir.
- Slowly add the dry ingredients to the wet ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.
- Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
- Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
- Gently fold in the blueberries. Spoon the batter into the muffin cups filling them 3/4 of the way full.
- Bake for 20-25 minutes until the tops are lightly golden brown or until a toothpick comes out clean from the center of the muffin.
- Remove from the oven and let cool in pan for 5 minutes. Then carefully move to a cooling rack (leave in liners) and allow to cool completely.
- Store in the fridge for up to 1 week in a glass dish or in the freezer for up to 3 months. You may remove the liners for storage.
Why do grain-free baked goods sometimes develop a rubbery density or fail to rise properly? Without gluten networks to trap carbon dioxide, alternative flours require targeted chemical partners to achieve structural integrity. Coconut flour absorbs liquid at an exceptionally high rate, demanding precise moisture ratios to prevent dryness, while arrowroot starch lightens the crumb.
Acidity drives the chemical leavening in this formula. Lemon juice reacts directly with baking soda to produce immediate carbon dioxide bubbles, lifting the batter before the heat of the oven sets the structure. Gelatin acts as the primary protein binder here, replacing traditional gluten and eggs. Sprinkling gelatin powder over cold water allows the proteins to hydrate evenly before gentle heat melts them into a frothy emulsion that traps air.
Sequence matters when incorporating gelatin into batter. Pouring the bloomed and heated gelatin mixture directly into the liquid base requires immediate stirring to prevent premature setting upon contact with cooler ingredients. Folding fresh blueberries in at the very end prevents the fruit from bursting and bleeding excess moisture into the surrounding crumb. Baking at 350 degrees Fahrenheit for 20 to 25 minutes ensures the center cooks completely without burning the outer edges.
Tapioca starch serves as a reliable one-to-one replacement if arrowroot flour is unavailable. Storage requires refrigeration in a sealed glass dish for up to one week, or freezing for up to three months.
