Gluten-Free Blueberry Muffins made with Coconut Flour

Gluten-Free Blueberry Muffins made with Coconut Flour

"In this recipe, a little bit of our coconut flour goes a long way. These quick and easy muffins are beautifully fluffy and moist, and are a great family breakfast treat or a tea-time snack to wow your guests."
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Ingredients

33 m servings 143 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 400 degrees F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.
  2. Sift together the coconut flour and baking powder, and mix until well blended.
  3. Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.
  4. Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.
  5. Scoop the batter into the prepared muffin cups, filling each about half full.
  6. Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.

Reviews

Read all reviews 14
  1. 15 Ratings

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Most helpful positive review

I thought for sure it was a typo, only a quarter of a cup of coconut flour? And I thought it'd be weirdly eggy. But I'm really impressed with how they turned out!

Most helpful critical review

Came out super eggy unfortunately. Almost tasted like an omelette. I suppose more vanilla could be added to cancel out the egg flavour?

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Came out super eggy unfortunately. Almost tasted like an omelette. I suppose more vanilla could be added to cancel out the egg flavour?

I did not care for this recipe, although the recipe was easy enough. It was a bit too eggy and salty for my taste.

I thought for sure it was a typo, only a quarter of a cup of coconut flour? And I thought it'd be weirdly eggy. But I'm really impressed with how they turned out!

Exceptionally good for a paleo recipe! Absolutely loved it.

To begin, I read all of the reviews before making. I doubled the recipe, and as with others, I used only 2 eggs instead of 3, (4 total for doubled) and I added a mashed banana, ( 2 for doubled ...

Tastes like egg.

This is not the best blueberry muffin I have ever had, but it is ok. The blueberry flavor is coming through and not blotted out by the large amount of honey (which is a little bit surprising). H...

I give it 4 stars because it's a really good place to start from (I had no idea what to do with all the coconut flour I had) but I made a lot of tweaks. Only added 2 eggs, included a mashed bana...

Tastes good!!! It was very moist and delicious! I put half the honey and was still sweet enough. Also the muffins were stuck to the pan so maybe next time I will put in the liners. I did put mas...