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 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. 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.
Three of the most important ingredients in this recipe are coconut, 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.
And, of course, the fourth most important ingredient is the blueberries!
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.
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. 😉
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 coconut flakes? Just sprinkle them on top before baking. Yum! John loves the coconut flakes on top.
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!
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- 9 organic eggs
- 6 tablespoons organic butter
- 6 tablespoons coconut milk
- ½ cup + 1 tablespoon honey
- 8 ounces organic blueberries
- 1 teaspoon sea salt
- 1 teaspoon organic vanilla extract
- ¾ cup coconut flour
- ¾ teaspoon gluten free baking powder
- 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.
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Renee Redmond says
LOVE this recipe and am going to try it right away!
That DeNiro clip is hysterical!!
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. 🙂
K. Lee Banks says
OK, YUM! Definitely will have to try these! I’ve always enjoyed blueberry muffins, but haven’t had any since adjusting to a gluten-free diet. THANK YOU!
Barbara says
These are yummy, K. Lee and they make it easy to adjust to the diet. 🙂 Enjoy!
LInda Hampton says
Locks totally yummy.. Is coconut flour in the grocery story?
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.
Kebba Buckley Button says
Yum yum yum! I subscribe to you, but I had not yet noticed these blueberry muffins in email. They sound fantastic, and I will be making them soon! Thanks!
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!
Peter Reginald says
Mmm! I’m forwarding this one to my wife. She loves to bake sugar free and clean. Thanks for sharing!
Barbara says
Thank you, Peter. I hope you both enjoy them.
Bethany says
I love muffins. These look really good!
Barbara says
Thanks, Bethany!
Life Loving says
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
Barbara says
Thank you Sally, They’re a special grain free treat. Hope you love ’em.
Emily @ Recipes to Nourish says
These look so good! I’ll be featuring them tomorrow at Savoring Saturdays linky party. Hope you’ll join us again.
Barbara says
Thanks Emily. I’ll be there.
Michelle | A Dish of Daily Life says
I find that snowy weather often puts me in the mood to bake as well! 🙂 These look so delicious! Sending some foodie love your way…can’t wait to see what you share this week!
Tabitha says
This looks delicious. I tried making gluten-free muffins from the box before and they were very bland. I will have to try this out sometime!
Barbara says
These are pretty simple and very moist. I hope you love them. 🙂
Nancy Alberts says
I do LOVE these muffins. Thank You so much.
Nancy Alberts says
I have made these several timnes. They are now my go to muffin recipe. Thanks again.
Barbara says
Hi, Nancy! I’m so excited to hear this. Thanks so much for taking the time to leave me this sweet note. 💕
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
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. 🙂