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!
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
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
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.
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.
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!
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.
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!
Cherie says
They are sticking to the paper cups what can I do?
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?
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.
Tracy says
These are crazy good! Our whole family liked these a lot!