Camel Milk Recipes: Blueberry Muffins

There’s nothing like a freshly baked muffin studded with berries. Perfect for teatime or breakfast, these blueberry muffins are simply scrumptious.

The coconut flour, eggs, and arrowroot starch work together to create a crumb that is light and fluffy, yet still substantial. If you enjoy baking with alternative flours, you may also enjoy trying healthy coconut flour recipes for more wholesome treats.

Camel Milk has a mild flavor that complements the berries, and the coconut oil helps keep the crumb moist. And of course, sweet blueberries are the crowning touch for this recipe. You’d never know from taste or texture that these muffins are gluten-free, grain-free, and high in protein.

It’s best to bake the muffins until they are nicely golden brown to make sure they cook through, especially if you use frozen blueberries.

If you do use frozen blueberries, don’t thaw them before adding them to the batter, and make sure to fold them in carefully without overmixing. You can also substitute a different kind of berry or fruit if you like. For more wholesome breakfast ideas, check out healthy breakfast recipes with camel milk to switch things up.

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Blueberry Muffin Recipe

Serves 8

Prep 10 mins

Cook 25 mins

Ingredients

• 4 eggs
• ⅓ cup coconut oil, melted
• ⅓ cup organic brown sugar or maple sugar
• ¼ cup camel milk
• ⅓ cup arrowroot starch
• ½ cup coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup blueberries

Instructions

1. Preheat the oven to 375° and grease a standard-sized, 8-muffin pan.
2. In a mixing bowl, whisk together the eggs, coconut oil, and organic brown sugar or maple sugar.
3. Add the camel milk and mix well.
4. Stir in arrowroot starch, coconut flour, baking soda, and salt.
5. Fold in blueberries.
6. Transfer to the prepared muffin pan and bake for 20–25 minutes until the top is golden.

Courses: Dessert

FAQs

1. Can I use frozen blueberries for these muffins?
Yes, frozen blueberries work well, just add them without thawing first.

2. Are these blueberry muffins gluten-free?
Yes, this recipe is naturally gluten-free because it uses coconut flour and arrowroot starch.

3. Can I replace blueberries with another fruit?
Yes, you can swap blueberries with raspberries, strawberries, or another fruit you enjoy.

4. Why is camel milk used in blueberry muffins?
Camel milk adds moisture and a mild flavor that pairs well with berries.

5. How do I know when the muffins are fully baked?
The muffins are ready when the tops turn golden brown and feel firm to the touch.