Blueberry Muffins With Coconut Flour Recipe

These Blueberry Muffins with Coconut Flour use a carefully balanced combination of coconut flour and eggs to create a moist, fluffy texture with plenty of fresh blueberries. Unlike many grain-free muffin recipes, this version avoids the dry, crumbly texture often associated with coconut flour baking.

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★★★★★

I do LOVE these muffins. Thank You so much. […] I have made these several times. They are now my go to muffin recipe. Thanks again.” – Nancy

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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?

To ensure that they’re both gluten free and paleo friendly, I’ve used only the most nutritious ingredients. For example, 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! In addition, 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? 

So, 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.

For example, 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

Similar to my beloved Flourless Chocolate Cake, quick and easy Chocolate Covered Coconut Macaroons, and Gluten-Free Matzo Brei, these grain-free blueberry muffins are a popular and delicious treat for Passover, offering a sweet touch to the holiday.

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

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!

P.S. Before you go, I have one more resource you might enjoy. I love quick, easy sauces. On those nights when you’re staring at plain chicken or fish and wondering how to make dinner a little more exciting, my Sauce System shows you exactly how I turn everyday proteins into meals my family looks forward to. 

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.

Gluten Free Corn Muffin Recipe: Paired with your favorite hot beverage for a tasty gluten free dessert or as a fast easy side dish to your favorite breakfast dishes or main dishes such as Ground Beef Chili, a gluten free grilled corn muffin is so satisfying.

Caramelized Bosc Pears: 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. 

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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5 from 7 votes

Blueberry Muffins With Coconut Flour

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These gluten free, coconut flour blueberry muffins are moist and fluffy with only the most nutritious ingredients and not a drop of sugar. They're a treat any time of day.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 193kcal

Author Barbara Bianchi

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

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.
  9 eggs, 6 tablespoons butter, 6 tablespoons coconut milk, 1/2 cup + 1 tablespoon honey, 1 teaspoon sea salt, 1 teaspoon vanilla extract
• Mix coconut flour and baking powder together in a separate bowl.
  3/4 cup coconut flour, 3/4 teaspoon gluten free baking powder
• Add to egg mixture and stir until just combined. Fold in blueberries.
  8 ounces 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!
• Leftover muffins can be stored in an airtight container in the fridge for up to a week.

Nutrition

Calories: 193kcal | Protein: 6.6g

did you make this recipe? If you found this recipe helpful, please leave a quick comment and a ★★★★★ rating. It really helps others find this recipe and means a lot to me. Thanks so much!