Gluten Free Homestead

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Gluten Free Blueberry Muffins (Paleo, Grain Free)

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Get your ingredients together, and you’ll be taking these gluten-free coconut flour blueberry muffins out of the oven in just 25 minutes.


Grain-free, Blueberry Muffins, gluten free muffin, paleo muffin, coconut flour, organic berries

Isn’t snowy weather the best weather for baking? As the snow fell outside my kitchen window, I couldn’t resist whipping up a batch of grain-free coconut flour blueberry muffins to enjoy with my family’s afternoon tea.

Whether or not it’s snowing where you are, these moist and fluffy blueberry muffins are sure to be a perfect treat for any time of day.

Are blueberry muffins good for you?

I’ve used only the healthiest ingredients to ensure that they’re both gluten free and paleo friendly. Juicy blueberries, organic honey, and a touch of vanilla make the muffins deliciously sweet without needing a drop of sugar.

eggs

What ingredients will you need?

Three of the most important ingredients in this recipe are coconut flour, eggs, and baking powder.

To make these muffins gluten free and paleo, I used coconut flour. I recommend this coconut flour by Nutiva. It’s organic and certified gluten-free.

If this is your first time cooking with coconut flour, you should know that it’s very absorbent. That’s why the recipe calls for nine eggs. The eggs are used to bind the ingredients together.

I also stir in a little baking powder with the coconut flour. The baking powder makes the muffins fluffy. I recommend Argo baking powder that’s not only gluten free, but also free from aluminum.

For the coconut milk, I use Native Forest that’s certified gluten-free and canned with non-BPA packaging.

pan full of muffins

And, of course, the fourth most important ingredient is the blueberries!

Can I use fresh blueberries in muffins?

I always recommend buying organic berries that are free of chemicals and pesticides. For this recipe, I used Driscoll’s organic blueberries.

Did you know that blueberries are high in antioxidants, and said to improve memory function and reduce the effects of aging? Just eating a bowl of fresh blueberries is delightful and so good for you. Adding them to muffins? Awesome.

I love how the juicy blueberries burst with sweetness as you bite into the muffin.

Grain-free, Blueberry Muffins, gluten free muffin, paleo muffin, coconut flour, organic berries

But how many blueberries to put in each muffin?

Some people can be slightly neurotic about this important question. Ahem. Myself included. As you can see, there are lots of juicy berries in every bite of these delights.

Here’s Robert De Niro’s take on how many blueberries should be in each muffin. 😉

picture of muffin cut open with all the blueberries

How to make them

*Free printable recipe card is available at the end of the post.
 
Preheat your oven to 400 ℉. Prepare a muffin pan with paper liners and gather all your ingredients.
 
Melt your butter in a small pan. Then, whisk the melted butter with your eggs, coconut milk, honey, salt, and vanilla extract in a mixing bowl.
 
Then mix your coconut flour and baking powder together in a separate bowl.
 
Now add the dry ingredients to the egg mixture and stir until just combined. And finally, fold in the blueberries.
 
Then spoon your batter into the muffin cups. And pop them into the oven. Your muffins are ready when a toothpick inserted into the center of each muffin comes out clean. Let the muffins cool for just about 10 minutes and serve warm.

Pro tips and recipe notes

  • Today when I made this recipe, I used jumbo muffin liners and filled them all the way to the top. That yielded 9 muffins. Nicole has used smaller muffin liners in the past which usually yields abut a dozen.
  • What about toppings? How about crushed nuts or cinnamon or coconut flakes? Just sprinkle them on top before baking. Yum! John loves the coconut flakes on top.
  • Here’s a delicious serving suggestion. When the muffins are done, slice one open and grill it in a pan with a little butter. Now that’s a yum, yum, yum!

close up of finished muffins

When’s your favorite muffin time? Breakfast, afternoon tea, or dessert? Anytime is a good time to make your loved ones smile. And these muffins are sure to put a smile on your faces.

Have a happy and healthy week, friends!

More healthy desserts you’ll love

Caramelized Bosc Pears With Coconut Whipped Cream: all you need are juicy Bosc pears, butter, and a selection of fall spices. It’s hard to believe that such a tasty dessert could be so healthy.

How To Make Delicious 24-Hour Probiotic Yogurt: step by step guide to make homemade yogurt. 

Dark Chocolate Drizzled Coconut Macaroons: these macaroons are every coconut lovers dream cookie.

Healthy Coconut and Almond Dark Chocolate Bars: clean eating low carb coconut and almond dark chocolate bars are the best keto fat bomb snack.

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Moist & delicious blueberry muffins | Easy healthy grain-free recipe | No sugar recipe | Coconut flour recipe | paleo recipe | gluten free recipe

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5 from 6 votes

Gluten-free Blueberry Muffins (Paleo, Grain Free)

These gluten free, grain free, coconut flour blueberry muffins are moist and fluffy with only the healthiest ingredients and not a drop of sugar. They're a treat any time of day.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Blueberry Muffin Recipe From Scratch, Coconut Flour Blueberry Muffins, Gluten Free Blueberry Muffins, Grain Free Muffins, Healthy Blueberry Muffins, Muffin Recipe, Paleo Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 193kcal
Author Barbara Bianchi

Ingredients

Instructions

  • Preheat oven to 400 ℉. Prepare a muffin pan with paper liners.
  • Melt butter in a small pan. Then, whisk melted butter with eggs, coconut milk, honey, salt, and vanilla extract in a mixing bowl.
  • Mix coconut flour and baking powder together in a separate bowl.
  • Add to egg mixture and stir until just combined. Fold in blueberries.
  • Spoon batter into muffin cups.
  • Bake 20-25 minutes. Muffins are ready when a toothpick inserted into the center of each muffin comes out clean. Let muffins cool for about 10 minutes. Serve warm.

Notes

  • Today when I made this recipe, I used jumbo muffin liners and filled them all the way to the top. That yielded 9 muffins. Nicole has used smaller muffin liners in the past which usually yields abut a dozen.
  • Don't have coconut milk? Go ahead and use regular milk. It works fine.
  • What about toppings? How about crushed nuts or cinnamon or coconut flakes? Just sprinkle them on top before baking. 
  • Here’s a delicious serving suggestion. When the muffins are done, slice one open and grill it in a pan with a little butter. Now that’s a yum, yum, yum!

Nutrition

Calories: 193kcal
did you make this recipe? We want to see! Take a pic, tag @glutenfreehomestead on Instagram, and hashtag it #glutenfreehomestead

About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.

Reader Interactions

Comments

    • Barbara says

      Ha ha I’m glad that you enjoyed the clip! Thanks so much for taking the time to leave your comment and I hope you all enjoy the muffins. 🙂

      Reply

    • Barbara says

      Hi Linda, I’m so glad you stopped by to check out my recipe and took the time to leave your sweet comment. I have been finding coconut flour in most groceries, but if you have any trouble, it’s available from Amazon by clicking this link.

      Reply

    • Barbara says

      Hi Kebba, I love that you follow me and your comments are a blessing. You should receive this recipe in your email today so keep an eye out. 🙂 Please come back and tell me how you like them. Oh here’s an idea you may want to try: when the muffins are done, slice one open and grill it in a pan with a little butter. Now that’s a yum, yum, yum!

      Reply

  7. Life Loving says

    5 stars
    These muffins look absolutely delicious. I love the colours that the blueberries have turned the sponge, they look particularly delectable. I would definitely tuck into one of these with a cup of tea (and that’s saying something as I’m not a big muffin fan usually). Maybe it’s because the ones you can buy never look anywhere near as nice as these look! I’m definitely pinning to try out the recipe.

    Sally @ Life Loving
    #LifeLovingLinkie

    Reply

      • Barbara says

        Hi, Nancy! I’m so excited to hear this. Thanks so much for taking the time to leave me this sweet note. 💕

        Reply

  12. Marie says

    Could the butter be replaced with coconut oil? Ive recently become dairy free and im new to gluten free baking,so i want to be sure before i try it

    Reply

    • Barbara says

      Hi Marie, I haven’t tried substituting other ingredients for the butter in this recipe. However, I would tend to think that an alternative stick-butter would work better than coconut oil. I’m thinking of a vegan buttery stick. But again, I haven’t tried it myself. I hope this helps. 🙂

      Reply

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