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!
Lucy says
This sounds great! Looking forward to trying it this week. Can I just add flaxseeds to the recipe or do I need to adjust in some way? Thanks!
Isabelle says
Thanks for this great recipe! Tried to switch from wheat flour to coconut flour and so far it didn’t work quite well as most of the muffins or cakes turned too dense. This is the first time I baked muffins with coconut flour that are so fluffly and moist. I just add some orange zest but apart from that a great success. It is my little boys new favorites!
Tamela says
Why not support a local business by utilising a nearby ‘man and his van’ to
shift any bulky packing cases.
Zae Petricoala says
cannot wait to make these muffins.
Kim Macaulay says
This looks like a great recipe that I will definetly try. Do you have the nutrition info or calorie content?
Thanks,
Lori says
I will definitely try these substitutions! (i do not buy grapeseed oil, nor agave). instead of agave, can i sub coconut nectar???
Dee says
HI Elana
Thanks for the recipe, I got this from a friend that wants me to bake this for her. i am sure it is an amazing recipe from the comments that I have read from others.
Can you please advise if the blueberries will serve as preservatives, if not do you know how long they will keep for?
I have a feeling she’ll only have about 2 a day.
Many thanks
Dee
amanda s says
Thank you for this website, Elana, as an avid cook and baker, I am always looking for new ideas. I am trying gluten free for 3 months and this is the first recipe I have tried… amazing! I did change the blueberries (not available) and added a tablespoon of lemon zest… yummy! Will be tryin more recipes very soon!
Kathy says
Hi Elana –
We have enjoyed many of your recipes, usually with a tweek or two, however, because for now the only sweetener my daughter can have is stevia. So when your recipe calls for agave, I have been substituting applesauce with a few drops of stevia. With these muffins, as well as the blueberry banana muffins (which I use applesauce in place of the bananas), I add a little cinnamon as well. Even my teenage son (who eats gluten free at home, unwillingly) gobbles them up. So we have never tried them with agave or honey, but hopefully one day soon we can.
Just wanted to share in case else out there was possibly in the same boat. Thank you!
Kim mur says
Hi, I substituted grape seed for safflower and my kids like them quite abit. They are a bit crumbly, but well accepted by my 4 & 1 yr old. Today I added 1.5 tsp of cocoa powder to make them look chocolatey ill let you know how it goes..,.,Kim
Kim says
Grape seed was great, cocoa worked well too