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!
Anna says
Absolutely wonderful recipe!Found it two hours ago, baked them and my family is enjoying them now. I used Manuka honey as a sweetener. Turned out delicious and not too sweet.
Thanks Elana.
dreaming gardner says
Hi, I noticed that someone suggested the use of coconut oil instead of grapeseed, did anyone try that yet? I am planning on using some coconut oil and just wanted to know how it works out…I’ve heard to reduce the amount by 25%, so if its one cup oil, use 3/4 coconut oil.
Im glad I came across this recipe, want to mix wholewheat flour with coconut flour and maybe some bran flour as well…
Lorain says
I just tried these …used 3 whole eggs and 3/4 cup of whites. I also subbed maple syrup for the agave….now, I ate one and it was good, but lacking something…maybe the maple syrup is not as sweet as agave (sorry, will not touch the stuff)?
Will try again with different flavour combinations. Thinking of an all coconut muffin..coconut oil and flaked coconut..yummo
emma says
I had the same problem with the small print of the fractions. I copied the recipe for the carrot muffins but I was not sure if it really said 1/4 of a cup of coconut flour so I could not make them. Does anyone know if that is correct?. I made the blueberry ones and they were very dry. I wish I could have made the carrot ones. why can’t we use coconut oil instead of grapeseed oil?
Elisabeth says
I made these this morning – my first coconut flour recipe! I wanted to say that my pc shows the “1/3” as a square as well when I copied and pasted. I wanted to make the font bigger b/c I have a hard time reading some of the fractions.
Here is the nutritional info per muffin (using Mastercook software):
147 calories
% calories from fat: 55
% calories from carbs: 34
% calories from protein: 11
total fat: 9 grams
total carbs: 13 grams
total fiber 3 grams
total protein: 4 grams
Ken says
Hi Elana,
My fiance and I recently tried to make your blueberry muffins, and I (perhaps stupidly) suggested that she use our blender instead of mixing everything by hand. The result was a batter with the consistency of juice! Could my ‘blender’ suggestion have spawned this liquidy mess? Also, is coconut powder the same as coconut flour? Could this have been the reason for the batter breakdown?
Thanks for all your delicious help!
Kelli says
We have loved almost all of your recipes, but we were not a fan of this blueberry muffin. We thought it was greasy, spongy and lacking flavor. We will stick to the almond flour recipes.
On a positive note, I made the chocolate chips cookies this weekend for guests and they were a HIT!! Thanks SO much!
elana says
Thanks so much for your great suggestions and ideas, everyone! I especially enjoyed the tip about keeping the blueberries afloat by dredging them in the coconut flour.
Louise says
I have just finished eating 2 of these muffins (for dinner) and I am VERY full. So satisfying. One was enough, but they are so tasty, I had to have another.
Just wanted to say (in case it is helpful) that I substituted coconut oil for grapeseed. Apart from that, I followed the recipe to the letter and they have turned out perfectly. Thank you.
Lynn says
I just made a pumpkin version of these muffins, and my kids are gobbling them up as an afternoon snack. I decided to make them pumpkin b/c I didn’t have any blueberries, and after reading some other comments/questions I thought I’d try it with a few less eggs. So, I used about 3/4 cup pumpkin, 3 eggs and 1/3 cup water in the wet ingredients. Then I added 1/2 cup ground flax, 1/2 tsp cinammon, and a sprinkle each of ginger, cloves and nutmeg to the dry. I put them in a mini muffin pan and pressed a few chopped pecans on top. YUM. Thanks Elana for your recipe, which was a jumping point for another healthy recipe I can use.
Nicole says
Hey Elana-
I really enjoyed this recipe. I noticed that most of the blueberries (fresh not frozen) sank to the bottom of the batter and remained there once they were cooked. Any remedies?
Thanks!
Nicole