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!
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.
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!
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.
Elise says
Oh I should add that I used sugar instead of agave. 1/2 cup to be exact.
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.
angie says
i’m not sure what i did wrong, but these came out soggy…any tips?
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!
Roberta says
I would use Natures Hollow xylitol honey to keep glycemic response down and melted coconut oil for oil.
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.
jennifer says
I reduce the number of eggs adding in flax and hemp meal with water. I omit the salt. Use local raw honey and coconut oil
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?…