Blueberry Muffins paleo recipe

Blueberry Muffins

UPDATE: check out my Mini Blueberry Muffins How-to video!

Blueberry muffins are such a classic little treat. Great for breakfast, an afternoon snack with a cup of tea or even dessert. These Gluten Free Blueberry Muffins, made with coconut flour, are light, fluffy and satisfying.

This is the first coconut flour recipe I have posted. My favorite taste tester (that would be the beloved husband) and I had a conversation last night about my coconut flour recipes during which he gave me his blessing to post this one for blueberry muffins. The boys also gave their tacit approval by gobbling down a full batch.

Between those two stamps of approval (and several others that I won’t take the time to detail here), I would say these gluten-free blueberry muffins are ready for “prime time!” Enjoy.

Blueberry Muffins
Serves: 12 muffins
  1. In a small bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand blender
  3. Mix dry ingredients into wet, blending with a hand mixer
  4. Gently fold in blueberries
  5. Place batter into a paper lined muffin pan
  6. Bake at 350° for 20-25 minutes
  7. Cool and serve

Please note: longtime readers, this recipe uses coconut flour, not almond flour. These two flours have very different properties; substituting one for the other will not work. I have had a lot of fun cooking with coconut flour and am looking forward to sharing more of these light and fluffy recipes with you!


  1. Sophia says

    My family just loves these muffins!! Could I add shredded carrots or zucchini and walnuts to it? I saw a reader commented she used a mashed banana in place of the oil. Thanks!!

  2. Sandy says

    Anyone have a tip on how to store these? I made them last night and put them in a plastic container on my countertop and already I feel like they are soggy. That happened with another batch I made.

    Fridge makes them too soggy too.

    • Elana says

      Sandy, the key is to let the muffins sit out uncovered overnight, then store them in the refrigerator in a container :-)

  3. Alia says

    Something I love about your recipes is that they CANNOT be improved — you must test them so carefully beforehand! Your Bread 2.0 is a weekly go-to in my house, and while I’ve tried various substitutions (replacing some of the almond meal with quinoa, or buckwheat, or chickpea flour), your recipe is hands down the best. This muffins are no exception to my experience. Thanks so much for your careful testing, and for the simple and delicious recipes. You’re a true lifesaver!

    • Elana says

      Alia, thanks for your comment!!! Yes, I’m a little OCD about my recipes and often test them dozens of times before I share them :-)

      • Jan Martin says

        I’m not able to eat too much coconut so I’m still using your recipes in your first book. So I make blueberry scones by changing some of the quantities in your chocolate scone recipe and adding nutmeg and cinnamon. Yum!

  4. Mia says

    I made these, and they turned out wonderful. They were moist and delicious. I made sure my eggs were room temperature,and allowed my frozen blueberries to thaw completely. After mixing the batter, but, prior to folding in the blueberries, I let the batter sit for an hour in a bowl covered with saran wrap and a kitchen cloth. Then, I folded in my blueberries, gave the batter one last mix with a large spoon, and filled my greased muffin pan. This is the first time a coconut flour recipe has turned out well for me. I can’t taste the eggs or the coconut, like I’ve been able in the past with failed baked goods made with coconut flour.

    • Michele says

      Olive oil wouldn’t be a great sub; the taste would come through. I always use coconut oil for whatever oil this site recommends, mostly because when I had it in hand years ago when I started baking the way. You can buy it cheaply in quantity at Costco.

  5. Lisa says

    I changed the recipe but it still turned out so good! Instead of using the oil I used a mashed up Banana and instead of blueberries I used strawberries

  6. Patricia says

    Your recipes are absolutely amazing I was just wondering do you happen to have the calories and nutritional information for one serving of your recipes thank you :)

  7. says

    I have loved all your baking recipes…until this one. All the others are full of flavor and would satisfy every one, whether they were used to healthy eating or not. I followed this recipe and although they looked pretty they were blah. Bland.
    I make your chocolate zucchini bread as muffins baked for 20 minutes and they are perfect and delicious. Same with your banana bread. And the spiced pumpkin muffins amazing!
    Any suggestions for this one while blueberry season is in full swing?

  8. says

    I am new to coconut flour even though I’ve been GF for 2 years. This recipe is FANTASTIC, SO easy, and quite delicious! I tripled checked that it’s only a 1/2 cup coconut flour as it seemed so teeny in the bowl. I’m SO glad I followed the recipe exactly. These turned out so tasty!

    I found you by doing a search for coconut flour recipes, and boy, did I stumble upon a gem! Thank you for sharing!

    I’m going to make a second batch (as my kids and I devoured the first one already! I’m going to try to use CitrusFresh essential oil blend with poppy seeds for a fun twist.

    Thank you SO much for all of your efforts and sharing these amazing recipes! I WILL be back to your site often!

  9. Tam says

    I made these muffins the other day and I was a little disappointed with them. The texture was just too spongy and I’m wondering if it’s because of the coconut flour that I used. Elana, you do not recommend Bob’s Red Mill Almond Flour, but is the same true for its coconut flour (that’s all that I saw at Whole Foods)? Also, maybe I’m more used to a cake-like texture with muffins. Suggestions would be greatly appreciated!

  10. Amy says

    I have to say, I am so thankful for you. You have changed the lives of my family. We now have treats (!!!) and I finally get to bring something fun when I pick my boys up from school. It means a lot to them (and me). Thank you so much! Please keep the recipes coming!!!

  11. Ali says

    I just made a half batch of this for our mini donut maker. Substituted with coconut oil and maple syrup for the oil and sweetener. They were a hit with the whole family! Can’t wait to share with my GF relatives! Thanks!

  12. meredith peirick says

    Hi. I made someone else’s recipe for vanilla cupcakes using coconut flour and they turned out awful. So I was very nervous to try your recipe. My batter was pretty runny and I used maple syrup in place of agave. My oh my, these were bomb digity! I am stoked and will make these again and again!!! I dont know you personally but I love you :)

  13. Nara says

    With a few modifications we are in love with these muffins! We have made several variations, all of which have been gobbled up by my husband and children (4 of them 5-years-old and younger). Since going grain-free in January this year we have missed “bread” type items, but these really fit the bill!

    We make the recipe with two changes: raw, local honey in place of agave (since agave is a highly processed food), and coconut oil in place of grapeseed oil (for this to work well without the coconut oil clumping, bring everything to room temperature before beginning, melting the coconut over low heat if needed before adding).

    Variations we love:

    Banana – use 1 cup mashed banana (approximately 2 regular size bananas) in place of blueberries, and add 1 Tbsp cinnamon

    Tropical – use 1/4 cup toasted coconut and 3/4 cup diced pineapple in place of blueberries

    Peach – use 1 cup sliced fresh, slightly overripe, peaches in place of blueberries, and add 1/4 tsp dried ginger powder

    Strawberry – use 3/4 cup sliced fresh or frozen strawberries and 1/4 cup mashed banana (about half a regular banana) in place of blueberries, and add 2 tsp cinnamon

    And with the blueberry version we use frozen blueberries, rinse well, and toss in a little coconut flour before folding in.

  14. says

    I made these this past weekend…and I have to say I wasn’t a fan. It was way too “spongey” and “eggy” for my liking. :-(

    Also, I highly recommend using dried blueberries vs. fresh. I used fresh (because my grocery store did not have dried) and this definitely added to the unwanted results.

    I am a huge fan of yours though and thank you for the amazing recipes! You have always been my go-to resource since going Paleo last July. :-)

  15. Alicia says

    Hi Elana,

    These look amazing! Do you think it’s okay to use coconut oil instead of the grape seed oil and coconut sugar instead of the agave syrup? Any input would be appreciated.


  16. Lucy says

    This sounds great! Looking forward to trying it this week. Can I just add flaxseeds to the recipe or do I need to adjust in some way? Thanks!

  17. Isabelle says

    Thanks for this great recipe! Tried to switch from wheat flour to coconut flour and so far it didn’t work quite well as most of the muffins or cakes turned too dense. This is the first time I baked muffins with coconut flour that are so fluffly and moist. I just add some orange zest but apart from that a great success. It is my little boys new favorites!

  18. Kim Macaulay says

    This looks like a great recipe that I will definetly try. Do you have the nutrition info or calorie content?

  19. Lori says

    I will definitely try these substitutions! (i do not buy grapeseed oil, nor agave). instead of agave, can i sub coconut nectar???

  20. says

    HI Elana

    Thanks for the recipe, I got this from a friend that wants me to bake this for her. i am sure it is an amazing recipe from the comments that I have read from others.
    Can you please advise if the blueberries will serve as preservatives, if not do you know how long they will keep for?
    I have a feeling she’ll only have about 2 a day.

    Many thanks


  21. amanda s says

    Thank you for this website, Elana, as an avid cook and baker, I am always looking for new ideas. I am trying gluten free for 3 months and this is the first recipe I have tried… amazing! I did change the blueberries (not available) and added a tablespoon of lemon zest… yummy! Will be tryin more recipes very soon!

  22. Kathy says

    Hi Elana –
    We have enjoyed many of your recipes, usually with a tweek or two, however, because for now the only sweetener my daughter can have is stevia. So when your recipe calls for agave, I have been substituting applesauce with a few drops of stevia. With these muffins, as well as the blueberry banana muffins (which I use applesauce in place of the bananas), I add a little cinnamon as well. Even my teenage son (who eats gluten free at home, unwillingly) gobbles them up. So we have never tried them with agave or honey, but hopefully one day soon we can.
    Just wanted to share in case else out there was possibly in the same boat. Thank you!

  23. Kim mur says

    Hi, I substituted grape seed for safflower and my kids like them quite abit. They are a bit crumbly, but well accepted by my 4 & 1 yr old. Today I added 1.5 tsp of cocoa powder to make them look chocolatey ill let you know how it goes..,.,Kim

  24. says

    I have been looking for a great grain free low carb blueberry muffin that actually ends up like a muffin, and these are it!! I substituted the agave for ZSweet, and the grapeseed oil for coconut oil, and they worked out great :-) I was a little concerned bc the melted coconut oil seized up with the colder eggs, making my batter a little lumpy, but everything worked out great in the end. I also baked at 375 for 20 mins and they totally puffed up like a true muffin. FINALLY!!!

  25. says

    Hi Elana,

    I tried your Blueberry Muffins recipe. The muffins are delicious and so convenient. Did you know they make great road trip food? So much so, I featured a link to this recipe from my blog post, “Get Breakfast! 10 Homemade Road Trip Breakfasts that Really Work!” I look forward to trying more of your recipes. Thank you so much for this one!

  26. Alicia James says

    This was my first time trying your coconut flour recipe. I didn’t particularly care for the way these turned out. I made them a day early to take to a work potluck and within a day they were all wet, slimy, and spongy. I even put a slice of bread to absorb the moisture but that didn’t seem to do much good for this batch. I will stick to your almond flour recipes.

  27. Penny says

    After a failed attempt at coconut flour pancakes this morning (the recipe was from a different website), I was so nervous to make these. They turned out delicious! Thank you!

  28. Angie says

    Oh my, how I love these!

    After weeks of deliberation, my family and I have decided to go gluten free. As the daughter of a pastry artist, I know my way around the kitchen, and I was very concerned that this new diet would really mess with my sweet treats. So, I set out to learn as much about my options as possible before I started making anything.

    I read, and read, and read. I compiled what feels like a million recipes, and tossed out about a million more. This is the very first gluten free recipe I’ve attempted!

    As always, I can’t leave things alone, even on the first attempt. So I tinkered with it, just a bit. I exchanged the grape seed oil for coconut oil, added a tablespoon flax, and a little more than 3 tablespoons of greek yogurt.

    Wow, just wow! I was so afraid gluten free would equate to dense and grainy, but they rose beautifully, the texture is soft and light, and they taste like blueberry muffins! Yes, the schnauzberries taste like schnauzberries, LOL!

    Anyhow, thank you for the wonderful recipe. I am now ready to completely commit to this gluten free thing.

  29. says

    After several failed attempts at using coconut flour, this recipe was a success!! I substituted the grape-seed oil for mostly coconut oil, and a little olive oil (what I had on hand). I used honey instead of agave, and I used a little less than 1/3 cup.
    They turned out so moist, light and DELICIOUS!!!! So happy to find a paleo-friendly recipe that actually tastes good.

    I have been mostly paleo for about 3 months now, and was starting to feel a little bored with my food until I found this website.

    P.S. I can’t wait to buy your recipe book as soon as its available on

  30. Nannette says

    Could I substitute the agave for honey and the grapeseed oil for butter? Would you keep the amounts the same or should they be different?


  31. Hattie says

    First, “Thank you Elana for the great recipes, I have your cookbooks and you are an angel to the gluten free community!!

    Now… Tried this recipe, however I made mini bead loaves from the recipe. I doubled all the measurement except the eggs and oil, and I used blueberry agave instead of the regular light, and I used almond flour instead of coconut. Turned out great!!.. wish I could load a pic to show everyone.

    Thanks again Elana, you are an inspiration!


    • Hattie says

      oops.. thats suppose to be bread loaves and I also forgot to mention that I used 2 cups of fresh berries. Thanks again

  32. Rachel says

    I made these twice. The first time following the recipe exactly with the exception of trading out the grape seed oil with coconut.
    The second time:
    * I used 4 omega-3 eggs
    * I separated the egg whites and whisked them to peaks before adding to the yokes, oil, honey, vanilla.
    * 2 Tbsp ground flax and 6tbsp h2o (I whisked this for 30 seconds before adding to yoke mixture)
    * I added a tsp of cinnamon to the dry ingredients.
    * I reduced the coconut oil by 25% and heated it slightly before adding to yoke mixture
    * I only used 1Tbsp of raw honey in place of agave(I didn’t want to use agave or to be too sweat)
    * after folding in the egg whites to the other wet ingredients I added a splash of coconut milk to loosen up the mix, then I sprinkled in some unsweetened shredded coconut and blueberries (I put the blueberries on top but I may fold them in next time)
    * I yielded 9 med sized muffins
    * baked at 375′ for roughly 15min.

    • Rachel says

      Oh I guess I should say, I preferred the 2nd version, although the original recipe was delicious! Less spongy texture “eggy”, and not as oily or sweet. I like how they baked up rather than being flat on top and that they were still very moist but had a little more “grainy” texture/taste.

  33. Sarah says

    Thank you Elana!

    Our family is on the SCD in support of my husband! I’m happy I still get to bake! I have tried a few of your recipes and they have all worked well. Thank you for having reliable – good – recipes! We love the blueberry, lemon poppy seed, cinnamon bun muffins and the paleo bread. Thank you, thank you, thank you. Sincerely.

  34. Michele says

    Thank goodness for that tip about dredging the blueberries in flour – it really does keep like 90% of them afloat! Awesome!

    As always, I substituted TJs Organic European Style Whole Milk Yogurt for the sweetener & added stevia to taste. People who have issues with “springy-ness” and can tolerate dairy might try doing it this way, as it softens the flour and makes it more like conventional texture. Delicious!

  35. Marie says

    These muffins are great!

    We substituted coconut oil for grapeseed oil, used buckwheat honey instead of agave and also added some essence of lemon in addition to the vanilla.

    I think next time I might also like to add coconut flakes.

  36. Tandi says

    I made a batch of these last night but omitted the grape seed and agave and used equal amounts of coconut oil and some xylitol. They turned out great. I mixed up some cold cubed butter, coconut flour, xylitol and cinnamon to put on top for streusel. It was a big hit. I do find my bakes foods to get really moist when sealed up. Otherwise, this is a definite keeper. Thank you. We’ve been grain free for just over two weeks and have been preservative, additive and artificial color and flavor free for a year and a half. combining these had been a struggle but your recipes have made it so much easier. I don’t even feel like its hard anymore!

  37. Cherie says

    Made these today and they taste great however they are sticking to the cupcake liners what can I do about this

    • Tandi says

      We use silicone muffin liners. I don’t know if there is some hidden leaching toxin that I’m unaware of but I never have sticking issues. They slide out whole and perfect. Plus, they are reusable. Just my two cents. I do spray them with coconut oil before hand also. Maybe you could spray the paper liners?

  38. Heather says

    This is my favorite recipe. I have probably made these about 12 times. For those who have commented about the eggs…. I have found that if I cut it down to 4-5 then the muffins aren’t as spongy. However, I like to use all 6 eggs mainly for the protein. I can gobble 3-4 of these up about an hour before working out and know that I am getting plenty of protein. Yes, I’m sure I could choose better. But time is generally an issue for me.

  39. Lily says

    Made these tonight and except for subbing honey for agave, made exactly as directed (oh, and I didn’t sift the coconut flour)

    Since I loved the chocolate paleo cupcakes so much I jumped in and made the full recipe for these, and I’m sorry to say this recipe isn’t quite to my taste – the egg is overbearing (maybe my eggs were too large and 5 would have been better?!) and the flavor is a bit too understated.

    I will try them again with fewer eggs as detailed below (using flax + water instead) and maybe some lemon zest or cinnamon or something.

    Let’s see what the rest of the family says – hopefully someone will help me eat these 12 healthy muffins!

    • Lily says

      ok, maybe I’m too picky – rest of the family thought they were good! although on second muffin one person did detect a certain “quiche-ness” to them. Will make again but as mentioned, will try (on a smaller batch size!) and add a little more oomph and sub for the eggs a bit.

  40. E. says

    I’m wondering if you can give me some advice. I enjoy cooking with coconut flour but am having trouble with getting my baked items to rise enough. This is the second blueberry muffin recipe I’ve tried, following the recipe to a T. My muffins don’t puff up and dome or at least have a smooth top – the batter is very thick and stays in the same shape as when I scooped it into the papers. They taste delicious but are very dense.

    Any idea what could be causing this? I’m thinking maybe I need more liquid, but not sure what that liquid would be.

    Thanks for the wonderful blog; I’m a huge fan!

  41. Elise says

    A paleo-style diet has been forced upon me for the sake of my digestive health. As much as I am willing to embrace a healthy lifestyle, it’s still difficult to give up the things you love best (for me, that’s wheat). I have tried a few wheat-free muffin recipes and they always taste like baked garbage.

    Thank you, from the bottom of my wheatless heart, for creating a gluten-free muffin that is actually edible. I encourage anyone who has had poor luck with gross gluten-free baked goods to try these recipes. They are actually GOOD.

  42. Amanda says

    Unfortunately, these were not good. At all. Coconut flour is a great addition to most cakes, cupcakes, etc, but due to it’s odd flavor once baked, it definitely needs to be involved in a mix of flours! I am really bummed I wasted half a dozen eggs + all that agave and grapeseed oil, to make something completely inedible. If you are thinking about making this, make sure you like the taste of JUST coconut flour by itself.

  43. Vesper Lynd says

    This was the first recipe that I made from Elana’s Pantry and I was blown away. Thank you so much for this idea. My kids are gobbling them down right now. I bought three bags of almond flour online already and can’t wait to get started on some more breads and muffins! Delicious!

  44. Roberta says

    I would use Natures Hollow xylitol honey to keep glycemic response down and melted coconut oil for oil.

  45. Judy Corbett says

    I would use coconut oil in place of the grapeseed oil and a palm sugar. I was thinking it may need some liquid to replace the liquid of the agave, but after thinking about it, I think the 6 eggs should be enough.

  46. Lynni says

    Hi Elana!
    Thanks so much for this recipe.
    When I made these today I didn’t know what to expect… but they turned out so very nice, yummy, moist and not at all dence like I had imagined they *might* be. Thank you so much for your time and effort to come up with awesome recipes! I saw the chocolate chip cookie recipe with almond flour but am wondering if you’ve ever made them with coconut flour?…

  47. talia says

    the blueberry muffins were very tasty and moist. we added lemon zest from one lemon and and a little more sugar (1/4 – 1/2 cup, didn’t measure) to satisfy our sweet tooth.

  48. Kristin says

    Oh my… my daughter requested banana-chocolate chip muffins. So my mom made this recipe – replace the blueberries with 2 medium bananas (mash the bananas and then beat them with a mixer into the eggs and other ingredients) and fold in 1/2 cup of Enjoy Life chocolate chips. They are to DIE FOR!!!

  49. Rachel says

    Has anyone made these muffins and found the bottoms really oily? I lifted them out of the muffin pan and the wrappers were soaking wet. Is it the grapeseed oil? I’m not quite sure. I triple checked that i followed the recipe 100%. Any feedback would help, thanks!

  50. Kristin says

    We are looking for grain-free and nut-free recipes so that my daughter can still take yummy food to school, so I was quite excited when I found this recipe. We didn’t have any blueberries on hand, but we had some fresh blackberries given to us by a friend, so we used those instead. They are still quite delicious! We did put the blackberries in whole and have decided that next time we will chop them up to be a bit smaller.

    My daughter wasn’t a fan of the blackberries, but I know she’ll love these when we get some blueberries.

    I also have to say that I was quite skeptical thinking they would taste too much like coconut, but they don’t at all! Thanks for the great recipe!

  51. Kimberly says

    Have you or anyone else tried the recipe using palm sugar (one of the lowest sugars on the glycemic index)? And do you have a cost friendly suggestion for buying coconut flour? 4.99 for a pound seems to be the cheapest I have found so far. Thanks!

  52. Meredith says

    Thank you!!! Can’t wait to make them. I have several food allergies but coconut flour is not one of them…… So excited!!!!! :0)

  53. says

    I always sub coconut oil in place of grapeseed and honey or syrup for the agave. Perfect! These by far outshine the other recipe I’d been using!! Thank you and please keep the coconut flour recipes coming! :)

  54. Charlie says

    Hi I just baked my first bach of muffins, what a dissapoitnment!, Please help! They taste very eggy and for some reason the mixture separated, so I ended up with a soft top and scramble egg at the bottom of the muffin! What i am doing wrong? Any ideas?


  55. Kaitlyn says

    Yum! Im seriously craving muffins right now. But just one question, can you sub like an all purpose GF flour for the coconut? None on hand ):

  56. says

    Hi everyone,love these muffins! Does anyone know how long I should bake these if I wanted to make them into jumbo muffins for our vacation? Elaina, you can’t ever know how much you have saved my family with your recipies. THANK YOU!

  57. says

    We made these for breakfast this morning with several substitutions, and they still turned out pretty good! (The kids are each on their second. Scratch that – third.)

    I replaced the grapeseed oil with coconut oil, and replaced the agave nectar with 1 mushed banana and about 6 drops of liquid stevia. I used all six eggs, but I separated them and beat the egg whites to nearly stiffly peaks and mixed the egg yolks, banana, coconut oil (melted), and stevia separately. Then I folded the egg whites into the other liquid ingredients, and folded the dry ingredients (with frozen wild blueberries tossed in the flour to keep them from sinking) into the wet. The result was a very thick batter that I spooned into the muffin cups. They took about 24 or 25 minutes to bake and stayed very moist, but I think they’re a little less “eggy” tasting and spongy when mixed this way.

    Thanks, Elana! Coconut flour was a mystery to me until I started working with some of your recipes!

  58. ElleryJane says

    Hi just discovered your blog while looking for a muffin recipe that was dairy/gluten free and these look great can’t wait to try! We just started eating gluten/dairy free in my house and your blog will be soooo helpful! Now for my question, I’m assuming this is also soy free yes? And if so are all your recipes soy free? Thanks<3

  59. Isabella says

    These muffins are the best low-carb muffins i’ve ever tried! Thank you for sharing your wonderful recipies! I’m from Sweden and the lowcarb-lifestyle is slowly taking over the blogworld over here, wich I think is great. But I’m glad that I found your blog through a lot of Googling. Keep baking!

  60. Marianne says

    Combined several of the suggestions,plus some things I’ve learned by baking other Elana recipes with great results on these:

    Used 4 eggs + 3TBS water + 1TBS flax
    Separated the eggs and whipped the whites before adding
    Baked @ 375 for 5 minutes less
    Subsituted 1/2 C Applesauce + 1/2 tsp stevia powder for the Agave

    As for the comments about sticking to the paper….I always use silicone baking cups and it makes life soooooo much easier.

    The only change I would make next time is to add an additional 1/2 tsp stevia. i was trying to go light on that because of the fruit, but since my applesauce is unsweetened I think the additional amt would work better. That said, my 2 year old couldn’t get enough…as a matter of fact I just turned around to find a very blue face as the one I shared with her apparently wasn’t enough and she climbed on a chair to steal another one! (they’re still cooling)

    Thanks for all the great recipes Elana!

  61. Susan says

    I tried this recipe as is, and also with the peel of an orange zested in and lightly squeezed the orange to put a little juice in the mix (I didn’t want to change the liquid/dry ratio too much) and put in an extra pinch or two of coconut flour to help soak it up. Yummy and a nice variation to add to your repertoire.

  62. Michelle says

    Thank you for this recipe. I did not have a lot of agave so I made half of them with agave and half with honey. The batter was a lot more runny before cooking. The end result was very similar. The only difference that I noticed was that the honey ones were slightly less sweet.

  63. Kate says

    I found a way to make these fluffier than the usual coconut flour fare and loved it.

    You separate the eggs. Beat the whites to stiff peaks. Fold them in after mixing the other ingredients, except the blueberries. Then fold in the blueberries. Bake according to directions.

    This turned out really well. I was worried it wouldn’t work in gluten free foods like it does with flour, but it does!

  64. sarah says

    HI!!! I love your site; it’s been very helpful. I made this recipe today but altered it a bit (which might be useful for people who want to decrease egg consumption) I only had 4 eggs left in the fridge so I altered it out of necessity. To make up for the other 2 eggs I added 3 TBSP of water and 1 TBSP milled flaxseed. AND they turned out perfectly!!! I made sure to beat the water/flaxseed mixture for 30 sec then added it to the eggs and beat them together along with the other liquid ingred (as you have instructed) Another twist I added was 1 TBSP of cinnamon because I love the flavor with blueberries. The house smelled wonderful and I was pleasantly surprised that the muffins tasted just as wonderful!!! Thanks again for your recipes!!!

  65. Katie says

    Ps I put about a tablespoon of heavy cream in also, I think it made then a little more moist since I only used 4 eggs :)

  66. Katie says

    I just made these, instead of grapeseed oil I used coconut oil and maple syrup in place of agave. I also used 4 eggs instead of 6 and a touch of pumpkin pie spices, they are delicious! Thank you.

    • Lori says

      I will definitely try these substitutions! (i do not buy grapeseed oil, nor agave). instead of agave, can i sub coconut nectar???

  67. Sandrine says

    Oh no! Too late… I was wondering why the baking was not as usual… I just read your recommendation about the flour! I put almond meal instead of coconut! I did this lovely recipe the last couple of weeks and for an unknown reason I have it all wrong today.
    I confirm, DO NOT USE ALMOND MEAL instead of coconut flour. It is a disaster :-(

  68. Carol says

    Just made these with honey substituted for the agave (way too high in fructose!) and butter for the grapeseed oil (way too high in omega 6’s). Added a little milk to thin out the batter, and baked on convection 335 degrees for 25 min. They came out delicious! I’m so thankful for a nut free gluten free muffin so I can send them to school! Thanks so much.

    • Kathleen Benner says

      When you substituted butter for the 1/3 cup of grapeseed oil…how much butter did you use? Did you melt it and use 1/3 cup or a certain amount of Tbsp?

  69. Julie says

    I forgot to add the oil because I tend to be more of a “dash of this” cook and I didn’t double check the recipe, but it worked out all the same. I also added approximately 1/2 tsp of apple cider vinegar to make it just a little more bubbly and I doubled the blueberries (I used frozen). I’m the only GF person in my family, but everyone loves these. Thank you for publishing recipes that don’t call for too extensive of a flour collection.

  70. Yoli says

    Hi All, I just wanted to let you know that I made these muffin with the frozen berry mix from Costco and I also used organic applesauce instead of any oil and they came out so yummy!!
    I was wondering if you could use honey instead of agave? Wasn’t there some bad press about Agave Nectar? Found this out on Dr. Mercola site and Ttapp website.
    Anyway, enjoying them so much!

  71. TFox says

    These didn’t rise much but I was thrilled that the texture and taste were great. My kids don’t like blueberries so I subbed about 1/2 cup mini choco chips. Love the blog-

  72. Jessica says

    I discovered your blog recently and have really enjoyed browsing around. I am excited to try many of your recipes! I wanted to comment and let you and other readers know how my experiment with substituting the eggs went. I added 4 TBS ground flax to 12 TBS hot water and let it sit for 10 minutes. I added the flax mixture and 1 mashed banana to replace the eggs. After 20 minutes in the oven, they were still very soupy in the middle. I decided to turn the oven up to 400 and let them bake for an additional 12 minutes until they were pretty brown. I just ate one and they are still quite soupy and certainly do not have the texture of a muffin by any means. The flavor is actually really good but my egg substitute was not a success. I’m sure your recipe with eggs would be delicious. Many thanks!

    • sarah says

      try 9 TBSP water and 3 TBPS milled flaxseed. (I made these today with 4 eggs and 3TBSP water and 1TBSP flaxseed and it turned out perfect!) So maybe if you triple it and minus the eggs it might work. Or do a mixture of water/flaxseed and some applesauce?! Goodluck!

  73. Maegan H says

    We just made these for the 2nd time and they are once again wonderful. I really like the coconut flour based muffin. My kids love it and I get to load them up with protein! Thanks sweet dear.

  74. Jen says

    I just pulled these out of the oven and my kids have devoured them!

    I used coconut oil instead of grapeseed and it worked great! Coated the blueberries in coconut flour too.

    My coconut oil started to turn solid in my not yet room temp eggs, so I blended the wet ingredients for a lot longer than I would have, not sure if Rhys what made them SO incredibly light and airy… But these are amazing!

    Thanks for the recipe!

  75. Linda says

    Can anyone tell me what the ratio of liquid to coconut flour is? I’ve been scanning coconut flour recipes on the internet and I’ve come up with 3-4 to 1, or 3 to 4 cups of liquid for every cup of coconut flour in a recipe. Does anyone know what the rule of thumb is regarding this? I’m talking about recipes where the only flour is coconut flour.

  76. says

    I am trying these tonight. A friend posted this on FB. My FIL recently had unexpected quadruple bypass surgery and in my opinion(as well as some of the family) it was in part do to the atkins diet where he ate tons of terrible high fat/high sodium meats, loads of sodium in general and obviously did not each a well balanced diet. Heart issues are clearly on my husbands side of the family.

    I am excited to try these but am wondering if I could substitute with egg whites? Trying to cut cholesterol where ever we can:) I’ll be sure to post our verdict after I finish them.

  77. Cora says

    I tried this mini muffin recipe after seeing your video and decided I could do it too! I have tried several grain-free muffin/cake recipes in the past couple months with no success (none of your recipes, of course), so I was cautiously optimistic while preparing these muffins. And the results…the BEST! And I realize why my past endeavors were not working out..I was using Bob’s Almond flour. Your recipes have remotivated me to get my family eating grain free! Thank you so much!

  78. says

    Hi Elana,

    I just made these muffins and they are so YUMMY. Couldn’t get grapeseed oil so I subbed it for coconut oil, which worked a treat! They turned out so moist, perfect.

    Oh and I only used a half a tablespoon of unrefined sugar, so these turned out quite low in carbs too, but still sweetened because of the coconut, which is a plus plus :)


  79. Christa says

    Hi Elana,

    Great recipe! If you cook the muffins at a slightly higher temperature (375) for five min. less time they will come out higher. I just made a batch and they are perfect. Thanks so much … gotta go, they are disappearing!

  80. hollylaporte says

    These turned out so well! I love the subtle coconut flavour you get from the flour. Their only downfall is that they are really sticking to the paper liners and won’t rip off clean, leaving behind a large part of the muffin…

  81. Lauren Bretz says

    Elana, I’ve never posted a comment on your blog before, but be assured, I am all over this place making your recipes and loving every one. Thank you so much for not only baking and cooking gluten free, but doing it simply and in a VERY healthy way. After baking gluten free for almost a year, I’ve felt that we were missing out on a lot of vital nutrients from just the GF all purpose flours, etc. Furthermore, I just LOVE your simplicity. Anyway, I wanted to post and tell you that I made these blueberry muffins this morning and my 13 months old just had his first muffin ever–and it was one of these. :) He loved it, of course, and I was so grateful to give him something that was GF and dairy free. God bless you, Elana! Thanks for everything you do!

  82. PZ says

    Thank you for the great recipe. My first time using coconut flour – I loved the springy texture!
    I needed to use up some overripe bananas so used 5 small bananas instead of blueberries, 5 eggs instead of 6, rice bran oil in place of grapeseed oil, and honey in place of agave.
    I probably could have reduced or ommitted the honey as they are pretty sweet but nice all the same.
    My only regret is not using paper muffin cases – although I used a well oiled non stick muffin tin I ruined the bottoms of my muffins!
    Look forward to baking more of your recipes.

  83. Molly says

    I tried these muffins and I am feeling kinda blase about them. They are really eggy and stick to the liner papers pretty seriously. Eh. I think I’ll go for another recipe next time.

  84. Susanna says

    Made these this a.m. and they turned out superb! The whole family gobbled them down. My first time with coconut flour (just started GAPS), and was excited to have a positive baking experience with it. Thanks for sharing the recipe! (By the way, I substituted honey for the agave, coconut oil for the grapeseed oil, and raspberries for the blueberries.)

  85. emma says

    i just baked the blueberry muffins and they were very dry. maybe blue berries do not go well with coconut flour. what do you suggest. I need to do more research on this flour. i like the texture. I think it was the receipe, needed more liquid. did any one else have this problem?

    • katie h says

      I just made them too and they came out very moist and spongy. I thought the batter was starting to look dry until I used the mixer and that seemed to help. I was also careful not to mess with the batter too much when I folded the blueberries in though. -I could tell it seemed like the batter was starting to thicken as I mixed them in. Not sure if that helps…

  86. katie h says

    Just made these muffins – fresh out of the oven and deeelicious!! :) I added a little lemon zest to mine (got the idea from an old blueberry muffin recipe my mom used to make) and they are great!

  87. jenny d says

    Thank you! I haven’t tried these yet, but I’m so excited. I’ve heard rave reviews about your recipes, but I’m allergic to almond!

  88. Quintina says

    I absolutely LOVE your baking recipes! I recently changed the blueberry muffins into little carrot cake muffins by adding cinnamon and nutmeg, and exchanging the blueberries for shredded carrots. Turned out fantastic!!
    Thank you for this wonderfull website!

  89. says

    thank you for this recipe! i went to the store and bought the ingredients today. i love blueberry muffins and i am so excited to find this. i follow a paleo lifestyle and have been searching for ways to satisfy many cravings. i got even more excited reading all the good responses. thanks again!!! :)

  90. says

    I made these in a nonstick pan and buttered and floured the cups, rather than using the paper liners, I am sure that even if you dont use the nonstick and butter and flour the muffin tin you will not need the paper and the muffins will slide right out!

  91. Sarah says

    My gluten eating child loved these muffins!! I am so thrilled to have a great flour, besides the almond, for my husband and I. However, does anyone know how to get the muffins not to stick inside the paper baking cups? I have a few left and stored them overnite in a sealed container and now they stick, they are still good but hard to remove from the paper.

  92. Anna says

    Absolutely wonderful recipe!Found it two hours ago, baked them and my family is enjoying them now. I used Manuka honey as a sweetener. Turned out delicious and not too sweet.
    Thanks Elana.

  93. says

    Hi, I noticed that someone suggested the use of coconut oil instead of grapeseed, did anyone try that yet? I am planning on using some coconut oil and just wanted to know how it works out…I’ve heard to reduce the amount by 25%, so if its one cup oil, use 3/4 coconut oil.

    Im glad I came across this recipe, want to mix wholewheat flour with coconut flour and maybe some bran flour as well…

  94. Lorain says

    I just tried these …used 3 whole eggs and 3/4 cup of whites. I also subbed maple syrup for the agave….now, I ate one and it was good, but lacking something…maybe the maple syrup is not as sweet as agave (sorry, will not touch the stuff)?
    Will try again with different flavour combinations. Thinking of an all coconut muffin..coconut oil and flaked coconut..yummo

    • emma says

      I had the same problem with the small print of the fractions. I copied the recipe for the carrot muffins but I was not sure if it really said 1/4 of a cup of coconut flour so I could not make them. Does anyone know if that is correct?. I made the blueberry ones and they were very dry. I wish I could have made the carrot ones. why can’t we use coconut oil instead of grapeseed oil?

  95. Elisabeth says

    I made these this morning – my first coconut flour recipe! I wanted to say that my pc shows the “1/3” as a square as well when I copied and pasted. I wanted to make the font bigger b/c I have a hard time reading some of the fractions.

    Here is the nutritional info per muffin (using Mastercook software):

    147 calories
    % calories from fat: 55
    % calories from carbs: 34
    % calories from protein: 11
    total fat: 9 grams
    total carbs: 13 grams
    total fiber 3 grams
    total protein: 4 grams

  96. Ken says

    Hi Elana,

    My fiance and I recently tried to make your blueberry muffins, and I (perhaps stupidly) suggested that she use our blender instead of mixing everything by hand. The result was a batter with the consistency of juice! Could my ‘blender’ suggestion have spawned this liquidy mess? Also, is coconut powder the same as coconut flour? Could this have been the reason for the batter breakdown?

    Thanks for all your delicious help!

  97. Kelli says

    We have loved almost all of your recipes, but we were not a fan of this blueberry muffin. We thought it was greasy, spongy and lacking flavor. We will stick to the almond flour recipes.

    On a positive note, I made the chocolate chips cookies this weekend for guests and they were a HIT!! Thanks SO much!

  98. says

    Thanks so much for your great suggestions and ideas, everyone! I especially enjoyed the tip about keeping the blueberries afloat by dredging them in the coconut flour.

  99. Louise says

    I have just finished eating 2 of these muffins (for dinner) and I am VERY full. So satisfying. One was enough, but they are so tasty, I had to have another.
    Just wanted to say (in case it is helpful) that I substituted coconut oil for grapeseed. Apart from that, I followed the recipe to the letter and they have turned out perfectly. Thank you.

  100. Lynn says

    I just made a pumpkin version of these muffins, and my kids are gobbling them up as an afternoon snack. I decided to make them pumpkin b/c I didn’t have any blueberries, and after reading some other comments/questions I thought I’d try it with a few less eggs. So, I used about 3/4 cup pumpkin, 3 eggs and 1/3 cup water in the wet ingredients. Then I added 1/2 cup ground flax, 1/2 tsp cinammon, and a sprinkle each of ginger, cloves and nutmeg to the dry. I put them in a mini muffin pan and pressed a few chopped pecans on top. YUM. Thanks Elana for your recipe, which was a jumping point for another healthy recipe I can use.

  101. Nicole says

    Hey Elana-

    I really enjoyed this recipe. I noticed that most of the blueberries (fresh not frozen) sank to the bottom of the batter and remained there once they were cooked. Any remedies?


  102. Eleanor Snyder says

    To Nicole — and any others who have berries and such fall to the bottom.

    The old antidote is to dredge them in part of the flour used in the mixture.

    Try it.


  103. says

    I LOVE these muffins! I have had a bag of coconut flour for the past month, wondering what I could put it to use in… so glad I came across your recipe! The muffins are cooling on the wire rack as I type (I already ate one though). The only change I made was to use apple sauce instead of oil and less agave…and the muffins turned out light and fluffy.

    Thanks again! Keep the delicious recipes coming!

  104. Lenee says


    Thank you for sharing all your recipes! I have been gluten free for 3 years. I am also diabetic for 38 years. I am very happy to have found your blog! This recipe takes care of both my issues for low carb and gf. The blueberry muffins are wonderful! My whole family loves them. As I am the only gf in the family, it is very nice to have a treat we all enjoy!
    I have ordered the Honeyville almond flour, since all I can get at our local co-op is the Bob’s Red Mill. I appreciate the time you have put forth in testing the recipes and then sharing them with all of us!
    Thanks again, Lenee

  105. says

    Hi Alice,

    Thanks for your comment.

    If you go to the upper right hand corner of my site you will find a “search” box. Enter “muffins” and all of my muffin recipes will come up in the search results. You may also want to try searching “cookies,” you might like some of those easy recipes as well.

    You can substitute almond flour for wheat flour in any recipe, though I do not know how such substitutions will turn out –experimentation + trial and error will be needed.


  106. Alice says

    Hi:) Thank you for your website!

    I purchased the blanched almond flour from Honeyville. I am not a baker, so I need recipes that are simple. I’m thinking muffins I can take to work or feed my 7 year old. Can I take regular recipes and substitute the almond flour for reg? Thanks :) Sorry if this is repetitive. I’ll check the FAQ also.

  107. says

    Hi Elana,
    A friend just told me about your website. I am a Nutrition & Holistic Life Coach and I’m always looking for new resources for clients as I do a ton of gluten free work with clients due to digestive issues, food allergies, etc or for those who just want a healthier way of eating. I will definitely be sharing your website and information.

    Dani Conway

  108. Shannon says

    I made these muffins last night and they turned out better than any of my past baking experiences with coconut flour. I’m so excited to finally have a recipe with this flour that works and tastes great! They make great quick breakfasts when I’m dashing off to catch my bus in the mornings. I can’t wait to try Jenni’s version. There is no way I can resist anything that contains pumpkin!

  109. Jenni says

    Thank you so much for your recipe! I have been craving pumpkin chocolate chip bread so I figured I would try it muffin style with this recipe. It turned out fantastic and my kids and husband loved them too! I am just so happy knowing that this “treat” is high in fiber, protein and nutrients. Here is what I added to the recipe. Instead of 1C blueberries I added 1C canned pumpkin, 1 1/2 tsp cinnamon, 1/2 nutmeg, 1/2 chocolate chips( I think). I baked them at 375 for 23- 25 minutes. I also made some as cookies for the kids and just cooks less (maybe 15 or so min). I store them in the refrigerator. Thank you again for the great recipes and ideas! I love your blog!

  110. Chrissy says

    I made these, and they are awesome! My husband and children ate them at once! Thanks for yet another “family favorite”!

  111. says

    Hi Chrissy,

    That is so funny about the squares; thanks for letting me know about that. I think your computer does not like the fraction one-third. That is the measurement for both the agave and grapeseed oil.

    Glad we were able to get to the bottom of this one.


  112. Chrissy says

    Hi Elana! Thanks for responding… This is so strange. In all of your other recipes and for the tsp. measurements in this one it shows up as fractions on my computer ex. 1/2 tsp or 1/4 cup etc. The agave and grapeseed oil are showing up on my computer as a square(the shape)cup. I thought at first that a square possibly symbolizes something that I was not aware of. I even had the husband take a look:-) and he thought it could be our computer as it is VERY old. I am bright red with embarassment as I say that your response telling my how much to add showed up as square cup and square cup! I can’t wait to try this recipe, and I hope it is not a bother to ask you to write out the amounts with words as my computer is not picking something up. Thank you very much.

    PS-My husband was distracted from the square shapes in the recipe to the picture of the muffins and is eager to try them!

  113. says


    Thanks for your question, no need to feel foolish. It is ? cup grapeseed oil and ? cup agave. Are those numbers in the recipe too small for you to read? Please let me know so that I can remedy the situation.


  114. Chrissy says

    Hello! I love your recipes and use many of them several times a week! Thank you! I have a question about this recipe and feel foolish asking! I don’t understand how much agave and grapeseed oil to add. Is it one cup each? I am sorry to bother you:-)

  115. says


    Thanks for your comment. I am so glad that you, Lisa, Nico and Fred the dog are enjoying the muffins. I like your experimentation and variations. Isn’t it great when the husband starts eating the gluten free food? I remember how happy I was when that happened in our family.


  116. Suzi says

    I’ve made these muffins TWICE this week and we have to say, they are ridiculously good. The first batch was in honor of my also celiac friend Lisa, who was visiting, (we also made the flapjacks YUM! all around!) I added two bananas instead of blueberries (which went in the flapjacks) and some walnuts. The muffins were eaten immediately, one being sneakily stolen out of Nico’s hand (he’s almost 3) by Fred the dog. Nico asked for more. The second batch was made to shore up for the Hannah Storm — again with bananas, and I added chocolate chips and a secret almond inside. Thanks to you, my husband no longer complains about gluten-free food and is coming up with business ideas to support it! thxs for the awesome site – i’ve been sharing it with my gluten-free friends, and students.

  117. says


    Thanks for your comment! I am hoping to publish my recipes as a cookbook series and perhaps at that time nutrition information will be incorporated.


  118. Cathy says

    Hi Elana,
    Just discovered you and your great recipes and I am so excited to try them! Do you post nutritional info anywhere?

    Thanks & keep up the good work!

  119. says

    Lauren- Yes, I too am a huge fan of coconut flour. Please let us know how your muffins turn out with the replacement sweeteners.


  120. says

    Oh, a recipe using coconut flour! I am a huge fan of baked goods made with coconut flour–they are so dense and moist with all of those eggs. Your muffins look divine. I will give these a shot with sugar-free sweeteners (stevia and erythritol) in place of the agave syrup. Thanks for sharing! :)

  121. Bex says

    I just made these tonight. I was stoked about the amount of fiber and eggs that were in them. I’ve got a friend who just had a baby and needs lots of fiber and protein, so this is a great and easy way for her to get it, not to mention, something that’s easy to leave in her kitchen without waking her up!

    These are pretty “eggy” as expected, and I love the flavor. I used grated carrots instead of blueberries (which was the original recipe I was looking for, but when I saw you had a muffin recipe, I knew it would be wonderful), and the coconut and carrot really went well together. I was out of baking soda, so subbed baking powder (an extra 1/2 tsp) and didn’t have grapeseed oil, so I used olive instead. They came out great.
    Thank you!

  122. says


    I haven’t tried substituting grapeseed oil with coconut oil for this blueberry muffin recipe. If you decide to experiment with coconut oil, please let us know the results!

    You can always pose your question in the forums to see if anyone else has any experience with this.


  123. Ipek says

    Can we substitute the grapeseed oil with coconut oil? These muffins look really yummy. I am ordering my coconut flour now!

  124. alaina odessa says

    Hi! Your recipes look and sound delicious. I, however, have a dilemma. I’m in the beginning stages of a 4 month candida diet that’s unbearably strict: no wheat, dairy, sugar. I’m thinking this blueberry muffin one might work for me but I’d have to substitute stevia for agave nectar…what do you think? And do you know of any others I might be able to enjoy? Blessings and Thanks, Alaina

  125. says

    Jo– So glad you found us over here; we have a lot of fun! I would only worry about a recipe with 6-10 eggs if I was planning on eating the results of that recipe in one day :-) Yes, that would be too many eggs, indeed.

    However, for a recipes such as the one above, you would get 1/2 egg per muffin which I do not think is all that much since I wouldn’t eat more than a muffin per day. Also, the thing I like about the eggs is that they lower the glycemic index of these recipes and add a very reasonably priced source of protein.

    This is just my perspective and definitely might not work for some people, however, I am thrilled when my boys eat these types of desserts as they are getting a lot of good fiber and protein, which is what I want them to eat! Hope this helps to answer your question. Elana

  126. Jo says

    Hi Elana,

    Just stumpled upon your blog while looking for coconut flour recipe…I bought my first bag today!

    I see that most of the recipes(that i can find on the internet)tends to use a lot of eggs….6 to 10 easy…..does that raise a concern on cholestrol level?


  127. says

    Hi Jennifer,
    Thanks for stopping by and for your comment. I would try making it sifting the coconut flour and mixing lightly with the hand blender. I haven’t had any of my coconut flour desserts turn rubbery, though they are very springy. If you try to make these again, let me know how they work out. Also, be sure to store them in an airtight container after they cool; if you leave them out they will turn into rocks.

  128. Jennifer says

    Hi Elana,

    I really love your site. I’ve been gluten free for 12 years now, but I’ve never tried coconut flour until yesterday. I made your blueberry muffins. They tasted great, but were very rubbery. I don’t know if I mixed them too much and if that’s why you said to mix them with a hand mixer. I forgot to sift the flour and I had to mix it a bid to get all the lumps out. I would love to try some of your other recipes, but could use some tips with the coconut flour.

    Thank you!

  129. Christine says

    I just found your site this week and I have to say a big huge Thank You. These muffins were wonderful. I have 5 children and each one of them devoured these.

  130. says

    Hi Shaye -Yes, coconut flour is so dry that it requires a lot of eggs. Given that I strive to take in a lot of protein (and veggies) I haven’t made these without using the copious amount of eggs called for. Maybe some flax seed ground in water could act as a binder? Or maybe just using water or some type of nut milk in place of the egg? I haven’t seen many coconut flour recipes that don’t use a lot of eggs, so I’m drawing a bit of a blank. If you experiment, let us know how it turns out.

    • Marie Kolecki says

      banana’s work really well as an egg substitute. I have a friend who is a celiac and allergic to eggs, I use bananas for her birthday cake

      • says

        Elana : have u made any of ur coconut flour recipes without the eggs? can anything replace it besides bananas? my son is allergic to all flours except coconut. he can’t have the almond anymore :( boohoo. and he can’t have eggs either! Are you planning on doing another cookbook with coconut flour recipes?????? would totally love it and would totally buy it. we have your almond flour recipe book and my other kids are thoroughly enjoying your recipes! the yare actually yummy!

      • Emily says

        Could you specify how you used bananas as an egg sub in this (or any) recipe? I would love to be able to bake with coconut flour minus the eggs!


  131. Shaye says

    These look so tasty! Any suggestions as far as cutting back on the eggs? My husband does fine with three to a batch however, anymore and his allergies start to kick in. Would love to hear any ideas…

  132. says

    Hi Andrea -Thanks for stopping by. If you check out my faq’s you will get a feel for the ingredients that I use and why I use them. Of course, experimenting with the recipes is encouraged. If you do adjust this recipe let us know how it turns out, we’ll definitely want to hear about it.

  133. says

    I just made these this morning and they are delicious. I bought the coconut flour a couple months ago and it has just been sitting in my pantry because I wasnt sure of how to use it. I knew I needed to up the liquid ratio, but didnt know by how much. Now I do! I would like to get a fluffier texture in the muffins and make them less springy. Have you tried cutting the coconut flour with another flour like brown rice?


  134. says

    ~M -I haven’t baked these muffins at a higher temperature; I will have to try that. If you try first, let me know your results :-)
    I avoid freezing most foods (other than soup stocks) because I think some of the life forces and freshness are lost when we do this; however, I am not one to be dogmatic, so if I needed to, I would freeze the muffins. However, because they are eaten so quickly, I have not had the opportunity. They keep in the fridge for up to a week. If you do freeze, let us know how they hold up after the defrost.

    • Myra says

      As I was reading the comments for this recipe, this one intrigued me the most. I just made a batch, and while I only got 10 muffins out of the recipe, I baked at 375. They did rise up higher, and were done in 20 minutes, tops! What a great tip–thanks!

  135. ~M says

    Now that my version of your coconut chocolate cake is gone (which, by the way, kept improving and never got dry), I am on the prowl for more coconut flour recipes. :) I find coconut flour very soothing and easy to digest; the cake was my saving grace after getting glutenated from English oat matzot. :(

    Anyways, I was wondering whether you’d ever tried baking these muffins at 375ºF. According to America’s Test Kitchen, muffins (when you want a top) are best baked at 375º, as opposed to cupcakes (which you want to be flat so you can frost them), which should be baked at 350º. Of course, they use gluten-filled white flour, so the research might not translate…but I thought I’d ask.

    Also, do you know whether these freeze well?

    As always, thanks Elana!

  136. Elana says

    Julie– That is so exciting! Congrats on your purchase of the bakery. Let me know how the blueberry muffins sell if you do indeed decide to “sneak them in under the radar.” Love it!

    Sarah– Thanks for your comment, I so appreciate it!

  137. Julie says

    I’ve just purchased a retail bakery in the town I live in (I’ve also worked there for 9 months) and we have a blueberry muffin on our breakfast menu that has nutmeg in them and they are D-E-L-I-C-I-O-U-S! I’m going to try your version with my twist!

    I have customers that are begging me for some gluten free choices and I just might sneak this one in under the radar and see how the crowd takes to them.

    Thank you so much for the inspiration and beautiful recipes!

    • donna says

      Hi Elana: i was curious about the above recipe for blueberry mufffins. Is 1/2 cup coconut flour correct? doesn’t seem like enough flour
      thanks for the lovely website

      • Laura says

        Donna –
        Yes, 1/2 cup coconut flour is correct. It doesn’t seem like enough just looking at the recipe, but coconut flour is very “absorbent” and will produce very light and fluffy muffins. I hope you’ll try them :)

  138. emma leigh says

    oh, these look lovely! i’ll definitely have to try them! =)

    i’ve been really enjoying your simple, refreshing recipes on this blog. i’m personally trying to simplify my diet, and this one has given me some good pointers on storage as well as nutrition. keep up the awesome work!

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