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!
Emily @Tossing Salt says
I have been looking for a great grain free low carb blueberry muffin that actually ends up like a muffin, and these are it!! I substituted the agave for ZSweet, and the grapeseed oil for coconut oil, and they worked out great :-) I was a little concerned bc the melted coconut oil seized up with the colder eggs, making my batter a little lumpy, but everything worked out great in the end. I also baked at 375 for 20 mins and they totally puffed up like a true muffin. FINALLY!!!
Cat McMahon says
Hi Elana,
I tried your Blueberry Muffins recipe. The muffins are delicious and so convenient. Did you know they make great road trip food? So much so, I featured a link to this recipe from my blog post, “Get Breakfast! 10 Homemade Road Trip Breakfasts that Really Work!” http://goo.gl/TW0oDx. I look forward to trying more of your recipes. Thank you so much for this one!
Kate says
Are egg whites okay does anyone know? I’m watching my cholesterol. Thank you,
Alicia James says
This was my first time trying your coconut flour recipe. I didn’t particularly care for the way these turned out. I made them a day early to take to a work potluck and within a day they were all wet, slimy, and spongy. I even put a slice of bread to absorb the moisture but that didn’t seem to do much good for this batch. I will stick to your almond flour recipes.
Kate says
Maybe fresh blueberries would combat the soggyness in the muffins you made?
Viktoria says
Perfect and delicious! Thank you <3
Penny says
After a failed attempt at coconut flour pancakes this morning (the recipe was from a different website), I was so nervous to make these. They turned out delicious! Thank you!
Maryann says
Can I substitute honey for the agave nectar and coconut oil for the grapeseed oil?
zooie t says
angie, did you still stay with the 6 eggs when you added the greek yogurt and flax? thanks!
Angie says
Oh my, how I love these!
After weeks of deliberation, my family and I have decided to go gluten free. As the daughter of a pastry artist, I know my way around the kitchen, and I was very concerned that this new diet would really mess with my sweet treats. So, I set out to learn as much about my options as possible before I started making anything.
I read, and read, and read. I compiled what feels like a million recipes, and tossed out about a million more. This is the very first gluten free recipe I’ve attempted!
As always, I can’t leave things alone, even on the first attempt. So I tinkered with it, just a bit. I exchanged the grape seed oil for coconut oil, added a tablespoon flax, and a little more than 3 tablespoons of greek yogurt.
Wow, just wow! I was so afraid gluten free would equate to dense and grainy, but they rose beautifully, the texture is soft and light, and they taste like blueberry muffins! Yes, the schnauzberries taste like schnauzberries, LOL!
Anyhow, thank you for the wonderful recipe. I am now ready to completely commit to this gluten free thing.
Chelsea M. says
After several failed attempts at using coconut flour, this recipe was a success!! I substituted the grape-seed oil for mostly coconut oil, and a little olive oil (what I had on hand). I used honey instead of agave, and I used a little less than 1/3 cup.
They turned out so moist, light and DELICIOUS!!!! So happy to find a paleo-friendly recipe that actually tastes good.
I have been mostly paleo for about 3 months now, and was starting to feel a little bored with my food until I found this website.
THANK YOU SO MUCH!
P.S. I can’t wait to buy your recipe book as soon as its available on amazon.com.
Nannette says
Elana,
Could I substitute the agave for honey and the grapeseed oil for butter? Would you keep the amounts the same or should they be different?
Thanks