Blueberry Coconut Bites

Steps

1. Preheat the oven to 350°F (175°C). Line a mini muffin tin with silicone liners or grease well with coconut oil.

2. In a bowl, whisk together the egg and melted coconut oil until combined.

3. Add the coconut flour and stir until a thick batter forms. Coconut flour absorbs a lot of liquid, so let the batter rest for 2 minutes to thicken fully before proceeding.

4. Halve each blueberry (whole blueberries are a choking hazard for babies) and fold them gently into the batter.

5. Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.

6. Bake for 12-15 minutes until the tops are set and lightly golden. A toothpick inserted in the center should come out clean. Let cool completely in the tin before removing.

Why It Works

Coconut flour is naturally grain-free and very absorbent, which creates a dense, soft bite that holds together well for little hands. The egg provides structure and protein, while the coconut oil adds healthy fats and keeps the bites moist. Blueberries are one of the most antioxidant-rich fruits available and their natural sweetness means no added sugars are needed.

Tips

• Always halve blueberries. Round, firm foods are a top choking hazard for babies and toddlers. Cutting each berry in half eliminates this risk while keeping all the flavor.
• Don’t skip the rest. Coconut flour continues absorbing liquid for a couple of minutes after mixing. If you bake immediately, the bites may turn out too wet. Let the batter sit briefly.
• Freeze for convenience. These freeze beautifully. Cool completely, freeze on a tray, then transfer to a bag. Thaw at room temperature for 15 minutes or warm in the oven for 3-4 minutes.