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!
Chrissy says
Hello! I love your recipes and use many of them several times a week! Thank you! I have a question about this recipe and feel foolish asking! I don’t understand how much agave and grapeseed oil to add. Is it one cup each? I am sorry to bother you:-)
elana says
Suzi–
Thanks for your comment. I am so glad that you, Lisa, Nico and Fred the dog are enjoying the muffins. I like your experimentation and variations. Isn’t it great when the husband starts eating the gluten free food? I remember how happy I was when that happened in our family.
Elana
Suzi says
I’ve made these muffins TWICE this week and we have to say, they are ridiculously good. The first batch was in honor of my also celiac friend Lisa, who was visiting, (we also made the flapjacks YUM! all around!) I added two bananas instead of blueberries (which went in the flapjacks) and some walnuts. The muffins were eaten immediately, one being sneakily stolen out of Nico’s hand (he’s almost 3) by Fred the dog. Nico asked for more. The second batch was made to shore up for the Hannah Storm — again with bananas, and I added chocolate chips and a secret almond inside. Thanks to you, my husband no longer complains about gluten-free food and is coming up with business ideas to support it! thxs for the awesome site – i’ve been sharing it with my gluten-free friends, and students.
elana says
Cathy,
Thanks for your comment! I am hoping to publish my recipes as a cookbook series and perhaps at that time nutrition information will be incorporated.
Elana
Cathy says
Hi Elana,
Just discovered you and your great recipes and I am so excited to try them! Do you post nutritional info anywhere?
Thanks & keep up the good work!
Cathy
elana says
Lauren- Yes, I too am a huge fan of coconut flour. Please let us know how your muffins turn out with the replacement sweeteners.
Thanks,
Elana
Lauren says
Oh, a recipe using coconut flour! I am a huge fan of baked goods made with coconut flour–they are so dense and moist with all of those eggs. Your muffins look divine. I will give these a shot with sugar-free sweeteners (stevia and erythritol) in place of the agave syrup. Thanks for sharing! :)
elana says
Bex -Thanks for the great comments and so glad you are enjoying my recipes :-)
Elana
Bex says
I just made these tonight. I was stoked about the amount of fiber and eggs that were in them. I’ve got a friend who just had a baby and needs lots of fiber and protein, so this is a great and easy way for her to get it, not to mention, something that’s easy to leave in her kitchen without waking her up!
These are pretty “eggy” as expected, and I love the flavor. I used grated carrots instead of blueberries (which was the original recipe I was looking for, but when I saw you had a muffin recipe, I knew it would be wonderful), and the coconut and carrot really went well together. I was out of baking soda, so subbed baking powder (an extra 1/2 tsp) and didn’t have grapeseed oil, so I used olive instead. They came out great.
Thank you!
elana says
Ipek-
I haven’t tried substituting grapeseed oil with coconut oil for this blueberry muffin recipe. If you decide to experiment with coconut oil, please let us know the results!
You can always pose your question in the forums to see if anyone else has any experience with this.
Elana