Comments on: Lemon Blueberry Muffins (Grain Free)

By: Nicole

Nicole — Fri, 08 Jul 2022 12:22:22 +0000

In reply to Jamie Larrison. Thank you so much Jamie, I will give these another shot. I wish I had known from the start.

By: Jamie Larrison

Jamie Larrison — Thu, 12 May 2022 17:49:20 +0000

In reply to Nicole. The recipe calls for canned coconut milk. The kind in a carton is much thinner and has more water content so it won't work.

By: Nicole

Nicole — Thu, 17 Mar 2022 00:45:09 +0000

I just made these muffins. They look gorgeous, but have SO much moisture. The bottoms seem greasy. Is this because I used coconut milk from isntead of coconut cream (canned coconut milk? I’d love to fix the problem for next time.

By: Katie Wells

Katie Wells — Sat, 18 Jul 2020 14:12:19 +0000

In reply to Nicole. I haven't tried but please keep us posted if you do. Also, using the powdered flax and water mixture in place of the eggs might work.

By: Nicole

Nicole — Tue, 09 Jun 2020 15:25:23 +0000

These sound amazing, but unfortunately my kiddos can’t have eggs right now. Would it be possible to sub the eggs for applesauce and reduce the amount of honey?

By: Jaclyn

Jaclyn — Tue, 24 Mar 2020 23:04:48 +0000

Hi,

Can you recommend a non-toxic muffin pan?

Thanks!!

By: Cindy

Cindy — Mon, 07 Jan 2019 19:40:19 +0000

Maybe the brand of coconut flour makes a difference in how the muffins turn out. The flour I use seems a little coarse, so it takes more liquid or less flour to make the muffins turn out moist. I’d also use a lot more cinnamon, about 2 tablespoons, and more zest.

By: Marissa

Marissa — Wed, 12 Sep 2018 00:33:18 +0000

Hi Katie! I just made these tonight following the recipe exactly. It is my first attempt baking with coconut flour. They came out very soggy (using frozen berries) and mealy at first after cooling. They gradually took on more of a custard like consistency the longer they sat out on the cooling rack. Is this normal for coconut flour baked goods or have I mussed it up somehow?

By: Rachel Frazer

Rachel Frazer — Mon, 09 Jul 2018 07:47:57 +0000

Great recipe as always Katie 🙂 I would be very thankful for a “non toxic” muffin tin recommendation. I live in the U.K.

By: Regina

Regina — Thu, 28 Jun 2018 20:28:02 +0000

These were by far the best grain-free muffins I have ever made and even eaten! Thanks Katie! Question: how are they best stored for lasting freshness? Thank you!!

By: Wellness Mama

Wellness Mama — Wed, 27 Jun 2018 01:35:02 +0000

In reply to Nataliya. Most times the honey isn't reaching that temperature even if the oven is :-)

By: Wilma R Bodrak

Wilma R Bodrak — Tue, 26 Jun 2018 20:59:24 +0000

I followed the recipe exactly and had to bake them about 20 minutes longer so weren’t pasty in the middle. They didn’t seem to have much flavor to my husband nor me so maybe stevia would work better for us….also didn’t pick up on any lemon flavor. Maybe will try again with a few modifications.

By: Nataliya

Nataliya — Tue, 26 Jun 2018 13:08:18 +0000

Hi Katie, a question about using honey in baking and cooking overall. I keep hearing from various reliable sources that heating honey to +40C is killing all its positive features and even making it dangerous to consume. It came to me as a surprise since I love honey and baking with it instead of sugar. What do you think about it? Thanks!

By: Sheryl

Sheryl — Tue, 26 Jun 2018 08:48:32 +0000

I use canned coconut milk.

By: Nina

Nina — Tue, 26 Jun 2018 05:23:00 +0000

In reply to Blanche. I was wondering this as well.

By: Sheryl

Sheryl — Mon, 25 Jun 2018 20:55:48 +0000

These muffins are easy to make and they are delicious!

By: Blanche

Blanche — Mon, 25 Jun 2018 20:14:33 +0000

I find this confusing: when the recipe says coconut milk, do they mean can coconut milk or coconut milk in the carton that we drink. Or does it matter?

By: Jenny Nelson

Jenny Nelson — Mon, 25 Jun 2018 14:20:33 +0000

Made these this morning with high hopes. They didn’t rise, had a thick layer of egg on the bottom, and were greasy. The taste was good but the texture was awful. I let it set more than 5 minutes, but with all that liquid the batter was still very thin. I REALLY want a good muffin recipe with coconut or other nutritious flour – not including tapioca starch or potato flour!

By: Katie - Wellness Mama

Katie - Wellness Mama — Mon, 25 Jun 2018 14:18:03 +0000

In reply to Henri. I haven't tried, but let me know how it turns out if you give it a try!

By: Henri

Henri — Mon, 25 Jun 2018 10:17:56 +0000

Morning Katie! Can I replace the coconut flour (Lemon & Blueberry muffins) with chickpea or tapioca flour? Or any other suggestion is very welcome! Thanks ever so much