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!
Josh says
I actually didn’t love these as much as others seem to. Found them spongy and eggs. Followed the recipe exactly. Found another recipe made of almond flour and they are fantastic. The average person probably couldn’t tell there was no flour or sugar.
Elana says
Josh, thanks so much for your comment! I’m so sorry that you didn’t love these as much as everyone else does :-)
Karina Guerra says
I made the blueberry muffins on Sunday and they were amazing! Just one question, I noticed that the muffins were stuck to the paper cup lining I used. Does this mean they needed to stay in the oven a bit longer? Loving your website and your recipes!! I left them in the over for approximately 25 minutes.
Elana says
Karina, thanks for your comment! If you let them cool a bit longer they won’t stick to the paper liners. Thanks for letting me know that the muffins were amazing :-)
Raichael says
Wow, I just mAde these this morning… within an hour of coming outnofnthenoven they were GONE! Even my daughter that insists she doesn’t like anything Coconut said these were delicious! I love all your recipes Elana.
Elana says
Raichael, thanks so much! I’m so happy that y’all loved these muffins :-)
Raichael says
I just made them again tonight, and subbed coconut oil for the grape seed oil, STILL turned out amazing! I also used about 1/2 the honey, just because I’ve gotten used to less sweetness. this recipe is definetly a keeper! ?
Elana says
Raichael, thanks for letting me know this recipe is definitely a keeper!
Sophia says
My family just loves these muffins!! Could I add shredded carrots or zucchini and walnuts to it? I saw a reader commented she used a mashed banana in place of the oil. Thanks!!
Elana says
Sophia, great to hear you and your family love these muffins! Here’s a link to my Carrot Banana Muffins recipe for you:
https://elanaspantry.com/paleo-carrot-banana-muffins/
And here’s a link to my Zucchini Chocolate Chip Muffins recipe:
https://elanaspantry.com/chocolate-chip-zucchini-muffins/
Enjoy!
Elana
Sandy says
Anyone have a tip on how to store these? I made them last night and put them in a plastic container on my countertop and already I feel like they are soggy. That happened with another batch I made.
Fridge makes them too soggy too.
Elana says
Sandy, the key is to let the muffins sit out uncovered overnight, then store them in the refrigerator in a container :-)
Michelle Gurr says
Coconut flour, like honey in baked goods draws moisture from the air.
Virginia says
Maybe if we added some arrowroot flour it would help soak up some of the moisture. I had the same problem. I am letting them sit out and hopefully they will dry out.
Alia says
Something I love about your recipes is that they CANNOT be improved — you must test them so carefully beforehand! Your Bread 2.0 is a weekly go-to in my house, and while I’ve tried various substitutions (replacing some of the almond meal with quinoa, or buckwheat, or chickpea flour), your recipe is hands down the best. This muffins are no exception to my experience. Thanks so much for your careful testing, and for the simple and delicious recipes. You’re a true lifesaver!
Elana says
Alia, thanks for your comment!!! Yes, I’m a little OCD about my recipes and often test them dozens of times before I share them :-)
Jan Martin says
I’m not able to eat too much coconut so I’m still using your recipes in your first book. So I make blueberry scones by changing some of the quantities in your chocolate scone recipe and adding nutmeg and cinnamon. Yum!
Mia says
I made these, and they turned out wonderful. They were moist and delicious. I made sure my eggs were room temperature,and allowed my frozen blueberries to thaw completely. After mixing the batter, but, prior to folding in the blueberries, I let the batter sit for an hour in a bowl covered with saran wrap and a kitchen cloth. Then, I folded in my blueberries, gave the batter one last mix with a large spoon, and filled my greased muffin pan. This is the first time a coconut flour recipe has turned out well for me. I can’t taste the eggs or the coconut, like I’ve been able in the past with failed baked goods made with coconut flour.
Rain says
Can you use olive oil instead of greapsead oil?
Michele says
Olive oil wouldn’t be a great sub; the taste would come through. I always use coconut oil for whatever oil this site recommends, mostly because when I had it in hand years ago when I started baking the way. You can buy it cheaply in quantity at Costco.
Laura says
I used olive oil right now and it worked perfectly. Can’t detect the taste. I don’t use grape seed oil – only olive or palm oil or coconut oil.
Lisa says
I changed the recipe but it still turned out so good! Instead of using the oil I used a mashed up Banana and instead of blueberries I used strawberries
Tanya Otwell says
How much mashed banana did you use to replace the oil? The same amount?
Patricia says
Your recipes are absolutely amazing I was just wondering do you happen to have the calories and nutritional information for one serving of your recipes thank you :)
Michele says
She doesn’t. You can use a website tool if you want to track those things.
Sheila says
I just calculated them to be about 150 per muffin!