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!
Katie says
Ps I put about a tablespoon of heavy cream in also, I think it made then a little more moist since I only used 4 eggs :)
Katie says
I just made these, instead of grapeseed oil I used coconut oil and maple syrup in place of agave. I also used 4 eggs instead of 6 and a touch of pumpkin pie spices, they are delicious! Thank you.
Lori says
I will definitely try these substitutions! (i do not buy grapeseed oil, nor agave). instead of agave, can i sub coconut nectar???
Sandrine says
Oh no! Too late… I was wondering why the baking was not as usual… I just read your recommendation about the flour! I put almond meal instead of coconut! I did this lovely recipe the last couple of weeks and for an unknown reason I have it all wrong today.
I confirm, DO NOT USE ALMOND MEAL instead of coconut flour. It is a disaster :-(
Carol says
Just made these with honey substituted for the agave (way too high in fructose!) and butter for the grapeseed oil (way too high in omega 6’s). Added a little milk to thin out the batter, and baked on convection 335 degrees for 25 min. They came out delicious! I’m so thankful for a nut free gluten free muffin so I can send them to school! Thanks so much.
Kathleen Benner says
When you substituted butter for the 1/3 cup of grapeseed oil…how much butter did you use? Did you melt it and use 1/3 cup or a certain amount of Tbsp?
Julie says
I forgot to add the oil because I tend to be more of a “dash of this” cook and I didn’t double check the recipe, but it worked out all the same. I also added approximately 1/2 tsp of apple cider vinegar to make it just a little more bubbly and I doubled the blueberries (I used frozen). I’m the only GF person in my family, but everyone loves these. Thank you for publishing recipes that don’t call for too extensive of a flour collection.
Yoli says
Hi All, I just wanted to let you know that I made these muffin with the frozen berry mix from Costco and I also used organic applesauce instead of any oil and they came out so yummy!!
I was wondering if you could use honey instead of agave? Wasn’t there some bad press about Agave Nectar? Found this out on Dr. Mercola site and Ttapp website.
Anyway, enjoying them so much!
Yoli
TFox says
These didn’t rise much but I was thrilled that the texture and taste were great. My kids don’t like blueberries so I subbed about 1/2 cup mini choco chips. Love the blog-
Jessica says
I discovered your blog recently and have really enjoyed browsing around. I am excited to try many of your recipes! I wanted to comment and let you and other readers know how my experiment with substituting the eggs went. I added 4 TBS ground flax to 12 TBS hot water and let it sit for 10 minutes. I added the flax mixture and 1 mashed banana to replace the eggs. After 20 minutes in the oven, they were still very soupy in the middle. I decided to turn the oven up to 400 and let them bake for an additional 12 minutes until they were pretty brown. I just ate one and they are still quite soupy and certainly do not have the texture of a muffin by any means. The flavor is actually really good but my egg substitute was not a success. I’m sure your recipe with eggs would be delicious. Many thanks!
sarah says
try 9 TBSP water and 3 TBPS milled flaxseed. (I made these today with 4 eggs and 3TBSP water and 1TBSP flaxseed and it turned out perfect!) So maybe if you triple it and minus the eggs it might work. Or do a mixture of water/flaxseed and some applesauce?! Goodluck!
Maegan H says
We just made these for the 2nd time and they are once again wonderful. I really like the coconut flour based muffin. My kids love it and I get to load them up with protein! Thanks sweet dear.
Jen says
I just pulled these out of the oven and my kids have devoured them!
I used coconut oil instead of grapeseed and it worked great! Coated the blueberries in coconut flour too.
My coconut oil started to turn solid in my not yet room temp eggs, so I blended the wet ingredients for a lot longer than I would have, not sure if Rhys what made them SO incredibly light and airy… But these are amazing!
Thanks for the recipe!