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!
Linda says
Can anyone tell me what the ratio of liquid to coconut flour is? I’ve been scanning coconut flour recipes on the internet and I’ve come up with 3-4 to 1, or 3 to 4 cups of liquid for every cup of coconut flour in a recipe. Does anyone know what the rule of thumb is regarding this? I’m talking about recipes where the only flour is coconut flour.
Kelly T says
I am trying these tonight. A friend posted this on FB. My FIL recently had unexpected quadruple bypass surgery and in my opinion(as well as some of the family) it was in part do to the atkins diet where he ate tons of terrible high fat/high sodium meats, loads of sodium in general and obviously did not each a well balanced diet. Heart issues are clearly on my husbands side of the family.
I am excited to try these but am wondering if I could substitute with egg whites? Trying to cut cholesterol where ever we can:) I’ll be sure to post our verdict after I finish them.
Hannah says
Can you substitute the coconut flour with almond four?
elana says
No, unfortunately coconut flour and almond flour are not at all alike. For more detailed info on substitutions please see my FAQ’s
Casey says
I love these muffins, but I am vegan now, anyone have any experience subbing for the eggs?
Cora says
I tried this mini muffin recipe after seeing your video and decided I could do it too! I have tried several grain-free muffin/cake recipes in the past couple months with no success (none of your recipes, of course), so I was cautiously optimistic while preparing these muffins. And the results…the BEST! And I realize why my past endeavors were not working out..I was using Bob’s Almond flour. Your recipes have remotivated me to get my family eating grain free! Thank you so much!
Marianne says
Hi Elana,
I just made these muffins and they are so YUMMY. Couldn’t get grapeseed oil so I subbed it for coconut oil, which worked a treat! They turned out so moist, perfect.
Oh and I only used a half a tablespoon of unrefined sugar, so these turned out quite low in carbs too, but still sweetened because of the coconut, which is a plus plus :)
Marianne
Christa says
Hi Elana,
Great recipe! If you cook the muffins at a slightly higher temperature (375) for five min. less time they will come out higher. I just made a batch and they are perfect. Thanks so much … gotta go, they are disappearing!
hollylaporte says
These turned out so well! I love the subtle coconut flavour you get from the flour. Their only downfall is that they are really sticking to the paper liners and won’t rip off clean, leaving behind a large part of the muffin…
Lauren Bretz says
Elana, I’ve never posted a comment on your blog before, but be assured, I am all over this place making your recipes and loving every one. Thank you so much for not only baking and cooking gluten free, but doing it simply and in a VERY healthy way. After baking gluten free for almost a year, I’ve felt that we were missing out on a lot of vital nutrients from just the GF all purpose flours, etc. Furthermore, I just LOVE your simplicity. Anyway, I wanted to post and tell you that I made these blueberry muffins this morning and my 13 months old just had his first muffin ever–and it was one of these. :) He loved it, of course, and I was so grateful to give him something that was GF and dairy free. God bless you, Elana! Thanks for everything you do!
PZ says
Thank you for the great recipe. My first time using coconut flour – I loved the springy texture!
I needed to use up some overripe bananas so used 5 small bananas instead of blueberries, 5 eggs instead of 6, rice bran oil in place of grapeseed oil, and honey in place of agave.
I probably could have reduced or ommitted the honey as they are pretty sweet but nice all the same.
My only regret is not using paper muffin cases – although I used a well oiled non stick muffin tin I ruined the bottoms of my muffins!
Look forward to baking more of your recipes.