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!
Molly says
I tried these muffins and I am feeling kinda blase about them. They are really eggy and stick to the liner papers pretty seriously. Eh. I think I’ll go for another recipe next time.
Susanna says
Made these this a.m. and they turned out superb! The whole family gobbled them down. My first time with coconut flour (just started GAPS), and was excited to have a positive baking experience with it. Thanks for sharing the recipe! (By the way, I substituted honey for the agave, coconut oil for the grapeseed oil, and raspberries for the blueberries.)
emma says
i just baked the blueberry muffins and they were very dry. maybe blue berries do not go well with coconut flour. what do you suggest. I need to do more research on this flour. i like the texture. I think it was the receipe, needed more liquid. did any one else have this problem?
katie h says
I just made them too and they came out very moist and spongy. I thought the batter was starting to look dry until I used the mixer and that seemed to help. I was also careful not to mess with the batter too much when I folded the blueberries in though. -I could tell it seemed like the batter was starting to thicken as I mixed them in. Not sure if that helps…
katie h says
Just made these muffins – fresh out of the oven and deeelicious!! :) I added a little lemon zest to mine (got the idea from an old blueberry muffin recipe my mom used to make) and they are great!
mando says
omg, i love these muffins! i used the topping from the cinammon bun muffin recipe. we couldn’t stp eating them!
jenny d says
Thank you! I haven’t tried these yet, but I’m so excited. I’ve heard rave reviews about your recipes, but I’m allergic to almond!
Quintina says
I absolutely LOVE your baking recipes! I recently changed the blueberry muffins into little carrot cake muffins by adding cinnamon and nutmeg, and exchanging the blueberries for shredded carrots. Turned out fantastic!!
Thank you for this wonderfull website!
emma says
did you use 1/4 of a cup of flour or 1/2 of a cup?
babs says
elana-
thank you for this recipe! i went to the store and bought the ingredients today. i love blueberry muffins and i am so excited to find this. i follow a paleo lifestyle and have been searching for ways to satisfy many cravings. i got even more excited reading all the good responses. thanks again!!! :)
dreaming gardener says
I made these in a nonstick pan and buttered and floured the cups, rather than using the paper liners, I am sure that even if you dont use the nonstick and butter and flour the muffin tin you will not need the paper and the muffins will slide right out!
Sarah says
Thanks! I’ll try that, as you can tell I’m not a baker!
Sarah says
My gluten eating child loved these muffins!! I am so thrilled to have a great flour, besides the almond, for my husband and I. However, does anyone know how to get the muffins not to stick inside the paper baking cups? I have a few left and stored them overnite in a sealed container and now they stick, they are still good but hard to remove from the paper.