Blueberry Muffins

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

Print Pin Recipe
Servings 12 muffins



  • 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
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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!

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243 responses to “Blueberry Muffins”

  1. Just finished baking these mini muffins. They smell wonderful, they look wonderful, so tasting is next. Followed recipe exactly and batter was runny. Spooned it into cupcake cups.
    Is batter supposed to be like this?

    • Hillary, thanks for letting me know these muffins are great! You can leave them out on the counter to cool overnight and then store in a sealed container in the fridge for up to a week :-)

  2. What happened? My dough turned out so watery that I could have poured the ingredients into the cupcake tins. What did I do wrong?

  3. I just pulled a batch of these muffins our of the oven. (Note that I used the recipe in your cookbook, which is identical except it calls for almond flour, which I prefer to bake with anyhow.) The muffins are moist but otherwise disappointing. My bananas were very ripe so I followed the recipe and did not add any sweetener. If only I could back up an hour and do this all over again. I would definitely add some sweetness and I’m a baker who ALWAYS cuts back on whatever is used to sweet a recipe. Unfortunately these muffins are a bust. Maybe I’ll make a Cincinnati-sugar butter to spread on them.

    • Excuse the omission in the above post – I forgot to mention that the cookbook recipe does not include any sweetener at all. And I see that you added sweetener to this revised recipe.

      • Jeanette, thanks for your comment! The recipe in the book is not an earlier version, but a very different recipe –follow the recipe in the book, using the ingredients called for in the exact measurements and you will get great results :-)

    • Jeanette, thanks for your comment! If you follow this recipe (on the website) and use the ingredients that are called for it will turn out perfectly :-)

  4. Made these several times. On my second bake, I used olive oil and reduced to 1/4 cup. Excellent results. Also made a batch with chocolate chips and nibs, and instant coffee– in that case, maintained 1/3 cup oil requirement (since no blueberries with their water content) — perfect again. My go to recipe now. Thanks!

  5. Just made these today and they turned out great! I used coconut oil instead of grapeseed, but otherwise followed the recipe exactly. Thank you so much for a great coconut flour muffin recipe.

  6. Elana – I’d love to try your recipes but always shy away. Would you consider also giving your recipe quantities in metric. For anyone in Europe or the UK (as I am) it is very difficult to follow a recipe which is is in cups. To me a cup is what you drink from, not what you use to measure out ingredients.

    • You can easily convert cups to metrics via google. Just time cup to grams on google and a magic tool will appear :)

    • I’m also from Europe but I live in the US so I use this measurement. I can suggest you to convert them in google that always work for me or buy US measure cups and spoons I’m sure you can do that online.

  7. Hi Elana,

    I’ve made these delicious muffins for me and the kids a few times now, they are lovely! Today I added a tsp of organic lemons zest – it turned out to be a tasty combination with the blueberries. Thanks for all the great recipes. Jenelle:)

    • Jenelle, you’re welcome! It’s my pleasure. I’m so glad to hear that you are enjoying these muffins :-)

  8. I just made these today because I was craving a snack, and just started Dr. Siebecker’s SIBO diet, which combines low FODMAP and SCD principles. I was happy to find that I had all of the ingredients except for the specified oil, so I used coconut oil. I am impressed! I have not had very good experiences with coconut flour (tasting too eggy, etc.), but these came out delicious! Thank you!

  9. I made these with liquid egg whites instead of whole eggs, used sugar free vanilla Torani syrup instead of agave (I’m low carb ), cut the sweetener in half, an baked them in a muffin top pan.
    Very good, not eggy and not wet. It made 6 muffin tops, I can’t see getting 12 muffins out of the recipe.

    • Liz, if you use a muffin tin and follow the recipe using the specified ingredients you will get at least a dozen muffins! I’m so glad to hear they were very good :-)

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Recipes » Breakfasts » Blueberry Muffins