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
Ingredients
- ½ cup coconut flour, sifted
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 6 large eggs
- ⅓ cup honey or agave nectar
- ⅓ cup palm shortening or grapeseed oil
- 1 tablespoon vanilla extract
- 1 cup blueberries, fresh or frozen
Instructions
- In a small bowl, combine coconut flour, salt and baking soda
- In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand blender
- Mix dry ingredients into wet, blending with a hand mixer
- Gently fold in blueberries
- Place batter into a paper lined muffin pan
- Bake at 350°F for 20-25 minutes
- Cool and serve
Equipment
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!
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…
elana 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.
Andrea 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?
Thanks,
Andrea
elana 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!
~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!
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!
Sarah says
Yum! These came out really well! Thanks for the great recipes–not one has failed me yet!
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!
Jennifer says
Hi; could you tell me how your customers liked your version? Thanks, Jennifer
Elana says
emma– thanks for stopping by!
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
curious
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 :)
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!