Name: Blueberry Muffins With Coconut Flour
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 9 eggs; 6 tablespoons butter; 6 tablespoons coconut milk; 1/2 cup + 1 tablespoon honey; 1 teaspoon sea salt; 1 teaspoon vanilla extract; 3/4 cup coconut flour; 3/4 teaspoon gluten free baking powder; 8 ounces blueberries

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

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 blueberry muffins with coconut flour 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 most nutritious ingredients to ensure that they’re both gluten free and paleo friendly. Juicy blueberries, organic honey, and a touch of vanilla make the coconut flour muffins deliciously sweet without needing a drop of sugar.

Can I use fresh blueberries in muffins?

Yes! 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?

Try enhancing your breakfast routine with blueberry options like:

tossing them on these Easy Pancakes from Scratch with Gluten-Free Bread
blending them into this Refreshing And Nourishing Berry Good Smoothie
or Pomegranate And Berry Blast Green Smoothie
or simply savoring them on their own for a delicious and nutritious treat.

Adding blueberries 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. 😉

Quick and wholesome goodness

These blueberry muffins with coconut flour are:

Gluten-free and grain-free
Nut-free
Dairy-free (when using a butter substitute)
Sweetened naturally, no refined sugar
Moist and fluffy
Higher in protein (thanks to the coconut flour)
Freshly baked in just 25 minutes
A guilt-free treat for all

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.

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.

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.

• Butter (swap dairy substitute if needed) adds rich flavor, honey for sweetness, vanilla for aroma, and salt to balance it all out.

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

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

Now, grab your muffin tin and let’s start crafting these blueberry muffins!

Instructions

*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.

To begin, 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. Then, let the muffins cool for just about 10 minutes and serve warm.

For a zesty twist to your blueberry muffins, head over to my friend’s blog to grab her lemon jam recipe. While her site may not be entirely gluten-free, you can confidently enjoy her jam on gluten-free baked goods.

Toppings for blueberry muffins

Just sprinkle the topping of your choice on top before baking. For example:

Crushed nuts
Cinnamon
Coconut flakes Yum! John loves the coconut flakes on top.

Serving suggestion

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!

Pro tips and recipe notes

If you can tolerate dairy and don’t have coconut milk, go ahead and use regular milk. It works fine.
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.
Leftover muffins can be stored in an airtight container in the fridge for up to a week.

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.

Happy baking!

More nutritious desserts you’ll love

Dessert recipe collection: Go ahead. All these desserts are gluten free! I hope you’ll find some tasty treats for everyone at your table.

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 nutritious.

How To Make Delicious 24-Hour Probiotic Yogurt: This is your 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 Bark: Clean eating low carb coconut and almond dark chocolate bark are the best keto fat bomb snack.

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