Coconut Flour Blueberry Muffins! If you’re looking for an EASY, healthy muffin recipe that uses only coconut flour this is it!
I could probably write an entire blog about muffins. Between these three ever popular muffins recipes, it is no secret that I love healthy breakfast muffins.
This recipe is a new favorite made entirely with coconut flour. Coconut flour is high in fiber and protein and works perfectly in this recipe.
These muffins are also full of eggs for additional protein, and coconut oil for some healthy fat. I mostly just love eating something that tastes like a dessert, without that sugar-rush feeling afterwards!
These muffins are fantastic right out of the oven smothered with ghee or butter. My toddler and I have both been sick this weekend while my husband has been out of town which is no fun! It’s always so sad when little ones are sick. And it should be illegal for Mom’s to get sick!
All we’ve felt like eating the past few days is smoothies, lots of herbal tea, this soup, and these muffins. I really can’t imagine a time when I wouldn’t feel like eating these!
A few notes about this recipe:
Fresh or Frozen Blueberries? Both will work! I have frozen blueberries on hand more often than fresh so I use frozen a lot. I like to mostly thaw the blueberries before adding them to the mix. If the blueberries are too frozen it may cause the coconut oil to solidify – so thawed is best! Also be sure everything else is mixed before you add in the blueberries and that you lightly stir so you don’t end up with blue batter!
What brand of coconut flour? Not all brands of coconut flour are created equal! Lately I’ve been loving this brand of coconut flour.
How do I ensure they don’t stick to the liners? I use these unbleached muffin liners with great results! They are my favorite for gluten-free baking.
Paleo Blueberry Muffins from Gluten-Free Palate
Coconut Flour Cookies from Flippin’ Delicious!
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Coconut Flour Blueberry Muffins
Ingredients
- 4 eggs
- 1/2 cup coconut oil, melted
- 1/4 cup applesauce, unsweetened
- 1/3 cup honey
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla
- 2/3 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup blueberries (fresh or frozen)
- Raw turbinado sugar and/or chopped pecans for sprinkling (optional)
Instructions
- Preheat the oven to 350F. Line a muffin pan with paper liners.
- In a large bowl, whisk together the eggs, coconut oil/butter, applesauce, honey, vanilla and cider vinegar.
- Add the coconut flour, baking soda, and salt and mix to thoroughly combine. Stir in the blueberries. Scoop the batter into the prepared muffin pan, filling each one 2/3 the way up. Sprinkle each muffin with a bit of sugar/chopped pecans, if using.
- Bake for 17-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool 5 minutes in a pan. Transfer to a wire rack and cool completely. Enjoy!
Krysia Kolodziej says
Erin, Thank you for thinking of the GF community in presenting your recipes. For this one for muffins, I’d say it’s too sweet and I will reduce or eliminate the honey in future. Right out of the oven, they have a pudding-like consistency. Maybe when cooled they will be better in texture. I suspect that my eggs were on the extra large side too. Reduce number? I topped them with chopped walnuts and flaked coconut (because I had them) and forgot the demerara sugar. I’m glad because of the overall sweetness. I baked these to have a breakfast food already made. That test will be tomorrow. But compared to other recipes for GF muffins, this one is pretty good. I should have read all the comments first because I considered adding a scoop of rice protein but didn’t want to mess with the recipe first attempt. In future I’ll feel free to include since my batter was thin, though thickened waiting to go into the oven. (Also in reply to one of the comments, it’s really easy to make unsweetened applesauce at home if you can get apples.) kk
Suzanne says
Can you tell me how could I alter this if I want to add flaxseed meal?
Erin Collins says
Are you meaning flaxseed meal instead of the eggs? Or just to add some in. You can easily add 2 tablespoons to the existing recipe. However if you’re wanting to swap out the eggs that won’t work.
Murray says
Excellent recipe. I used olive oil instead of coconut oil and left the honey out. Replaced the sugar as well with 3 packets of Stevia. Used fresh blueberries and baked for 23 minutes . These modifications make it ideal for a diabetic person. They came out with nice light brown too and were moist but solid. Thanks so much.
Dr Z
Danielle says
Hi Erin!
What was the original coconut flour measurement? I just made these and my batter was very thick. My family and I are HUGE fans of your Coconut Flour Peanut Butter Muffins, and that batter is really thin BUT they always turn out perfectly. These tasted good, just dense. I really want to try again with the coconut flour adjusted.
Thanks!
Shirley says
I am new at this but my daughter is on the scd diet and right next w I am trying your blueberry muffins. In the oven now. Do you have any cookie recipes? TU
Erin Collins says
I hope you liked the muffins! I don’t make recipes specifically for the SCD. Sorry about that!
Emily says
These are so delicious. I substituted maple syrup for honey because we were running low on honey, and it went well. I imagine both ways are a success! Thank you for sharing!
Marta Nelson says
These were very, very tasty but mine also turned out really, really oily. Not bad-enough-to-not-eat oily, but still too oily. I would for sure make these muffins again, but might try decreasing oil to 1/3 cup.