blueberry muffins

Blueberry Muffins

One of the most wonderful things about muffins is that they give us full licence to eat cake for breakfast. What more compelling reason could there be for getting out of bed?

Particularly when they’re a classic blueberry and cake sponge combo and they’re as low in sugars and carbohydrates as these boys. If you’re keeping your sugar consumption low, coconut flour is a great replacement for white flour. It’s low in carbohydrate (which converts to sugar) and it packs in some good nutrition too. Beware though, coconut flour is a bit of a law unto itself and it's far more absorbent than other baking flours. Rest assured that the quantities here are perfect for creating a light, moist, more-ish cake. When you get to the part when you’re adding the flour to the wet ingredients you might wonder if you’ve misread the recipe. The cake batter will be runny like a sauce. Don’t panic. Take a couple of moments to have a couple of steadying slurps of tea and by the time you turn back to your cake, the mixture will have magically transformed itself into a more sensible consistency.

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