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Mini Blueberry Muffins: Video

elana amsterdam gluten-free mini blueberry muffins

Because of all of the requests I have had for more videos as well as for recipes using coconut flour…I have created a short video tutorial using coconut flour.

In this quick and easy tutorial I invite you into my kitchen to be taken step by step through a recipe for mini blueberry muffins. These muffins are mighty tasty.

My children and their friends (who can eat as much gluten as they want) fought over these muffins after I was done baking and shooting them for my video purposes.  They ended their little row in a civil fashion, by dividing the muffins evenly amongst themselves.

Mini Blueberry Muffins

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  1. In a medium bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, combine grapeseed oil, agave and eggs
  3. Stir the dry ingredients into the wet, then gently fold in the blueberries
  4. Grease a mini muffin tin with grapeseed oil
  5. Spoon the batter 1 tablespoon at a time into the mini muffin tins
  6. Bake at 350° for 10-12 minutes, or until firm
  7. Cool and serve

As you can probably tell, these muffins are a favorite in our house for breakfast (served with scrambled eggs), snack or dessert. 

I hope you like them as much as we do and that you find this video tutorial to be of much assistance in your baking endeavors.  Enjoy!


posted on June 1, 2009, 31 comments

  1. Unfortunately, the video says it’s “no longer available” :-( I’ll check back later!

  2. You are such a classy lady, Elana! Love the way you do your hair. :) The videos are great! Keep ‘em coming. I bet those muffins would be yummy with some strawberries from the Farmer’s market!

  3. Thanks for the video Elana! I wish I could get coconut flour here in Israel but I have not seen it.Could I substitute it with almond flour , for example?

  4. Theresa Watson

    You are so adorable!!! The video was great and all of your recipes are wonderful!! I am home recouperating from a partially collapsed lung so this will give me something to do today. I don’t have blueberries so I am going to try it with frozen raspberries. I will let you know how they turn out.

    Thanks for all of the wonderful things you do!!

    Theresa Watson
    Merritt Island, Florida

  5. Stacie K

    Yum! These will be perfect for our damp, chilly Colorado morning today. I was already planning on making the fruit salad recipe from last week. We’ll add some scrambled eggs to these muffins and have a feast. Thanks Elana! You are lovely-in all respects.

  6. Stephanie

    I have made these and they are wonderful. I make a few without blueberries for one of my sons and they are yummy as well.

    Thanks

  7. Hazel

    Elana, I just had to write to say thank you for all of your time and care! Your video is great and I appreciate all your efforts. Your recipes are wonderful. I am allergic to wheat and I have found your website a great resource. I am looking forward to purchasing your recipe book in July. Thanks for giving us all hope for tasty, and healthy food.

  8. Meghan (Making Love In The Kitchen @ meghantelpnerblog.com

    Love the video Elana!

  9. Great tutorial! I do the same thing with putting my oil in first when doing measurements, it helps with heavy things like nut butters too.
    I looooove your kitchen– some girls loves shoes, some love clothes, but I love kitchens! Yours looks so spacious and organized.
    You look fabulous too :-)

  10. Christianne

    How lovely to see you again in the video, you are a natural! As far as ‘food blog soulmates’ doesn’t say it all, you look exactly like my sister…! (No wonder I feel so at home here) This gives the concept ‘family’ a whole new touch to it :-)
    Great that your summer has kicked off, I hope you have a lot of fun!
    xox christianne

  11. gfe-gluten free easily @ glutenfreeeasily.com

    Great job as always, Elana! I think it always helps to see someone execute a project, no matter what the subject. But, blueberry muffins … now that trumps most other subject matter! BTW, I have a bowl just like your medium-sized bowl. ;-)

    Shirley

  12. Hi Everyone and thanks as always for your wonderful comments. I so appreciate them. Well, this video and recipe were pretty straight forward, without many questions.

    I would like to point out Theresa’s idea of substituting raspberries for blueberries, it sounds delicious!

    Thanks again!
    xoxo Elana

  13. amber

    Hi
    this looks great I was wondering if you had any ideas to make these egg free, my daughter is highly allergic to eggs and I am having the hardest time finding baked egg free goods
    Thanks
    Amber

  14. gfe-gluten free easily @ glutenfreeeasily.com

    Note to amber (hope you don’t mind, Elana)–I’m sure Elana will weigh back in, but wanted to note that Ali at the Whole Life Nutrition blog(http://www.glutenfreewholefoods.blogspot.com/) has a lot of great egg-free recipes. :-) Egg-free can definitely be more of challenge.

    Best of luck to you in your egg-free baking!
    Shirley

  15. Marylynn

    Hi, Elana! Our family loves your mini-blueberry muffins so much, and I was delighted to find out that they are only one point each after putting your recipe into the Weight Watcher’s recipe builder. It must be the coconut flour with all of the fiber it has in it that keeps the point value low. Thanks for satisfying all of our food issues: gluten free, casein free, and Weight Watcher’s…all with one recipe!

  16. Helen

    Dear Elana- Thank you so much for all of your wonderful recipes! I am eliminating gluten (or trying to) from my baking. My aunt was diagnosed with celiac last June. She had eaten gluten her whole life, suffering from different digestive health illnesses and she has found such relief by removing gluten from her diet that I am curios how I will feel if I do the same!…This is initially proving to be a problem because I cook for most of my friends/roommates, none of whom are gluten. (Or at least none of whom have been diagnosed)

    They were all expressing dissatisfaction with my buckwheat/millet/bobs red mill GF mix (I agree with your assessment-yuck!) muffin adventures. They missed my muffins of old, white, spelt, whole-wheat pastry, etc…then I made them blueberry-lemon-zest-coconut-flour-deliciousness and all mumbling and grumbling about my adventures in gluten free land went out the door…I can’t wait to try your German Chocolate cake and not tell my dad its gluten free until he’s done eating it! muahaha!

    I did make some modifications. I prefer honey to agave- straight substitution. I did not have grapeseed oil so I used half olive and half coconut oil (melted on the stove top), I added the zest and juice of half a lemon, and topped the whole messy affair off with 1/2 teaspoon vanilla! Vunderful :) Thanks for the inspiration!!!

  17. Natalia

    Can anyone tell me if the coconut flour should be sifted first? The recipe doesn’t say but I noticed that Elana’s recipe for regular sized blueberry muffins indicates that the coconut flour should be sifted. Is it always best to sift coconut flour for any recipe?

  18. Nancy Benjamin

    Hi Elana:
    Watched the video except my muffins come out nothing like yours. The batter is thick and stiff. I don’t have near the batter to fill 24 muffin cups either, any suggestions. Mine come out brown and stiff as they were put in wet.
    Thanks,
    Nancy

  19. Anne H.

    Due to a mistake on my part, I ended up using 6 egg whites (2 whites for each whole egg called for) and then I put in another whole egg by mistake. They were incredibly moist and yummy. I also used a dash of cinnamon to cut the strong honey taste (I didn’t have agave on hand and the honey I did have is pretty strong). Can’t wait to try it exactly as written.

  20. Kristin

    The bottom of the muffins stuck to the tin. I greased them well. Any suggestions? Thanks

  21. kate

    Thank you for this recipe! they look so good!

    Could I use egg replacersand if so should I double up?

    Thanks!!!

  22. Veronica

    Hi, these look yummy! Do you think I could replace the agave nectar with stevia? How many packets would I need? With the candida diet I cannot due agave nectar. Thanks!

  23. Jen

    Can I use coconut oil instead of grapeseed oil? I don’t have access to grapeseed right now. Thank you!

  24. Miranda

    Do you (or anyone) know how these freeze? Mine turned out great. I’d like to freeze some for later.

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. ↑ back to top