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!
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.
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!!!
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!
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!
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!
Kristin says
We buy our coconut flour on http://www.amazon.com. You can get bigger bags, but it’s cheaper per pound.
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)
Missy 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! :)
Eli Simmons says
I added ~2 ounces dark chocolate and I T grated orange zest instead of blueberries. Delicious!
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?
Thanks
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 ):
Hattie says
I used blanched almond flour and they turned out great