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!
Chrissy 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!
Chrissy says
I made jumbo muffins and baked them for thirty minutes, turned out great!
Amber 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!
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
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!
/Isabella
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!
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.
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.
Bridge says
I tried subbing flax “eggs”. It was a disaster. But i remade them today as directed and they came out great.
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!
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!!!