Blueberry Coconut Flour Muffins (Paleo)

Blueberry Coconut Flour Muffins (Paleo) | The Gluten-Free Homemaker

These paleo blueberry coconut flour muffins are a moist and delicious baked treat that can be enjoyed as part of your breakfast or lunch or on their own as a snack.

I’ve been doing less baking since going grain free. I do still bake with gluten-free grains for my family, but not as much. For the most part, I don’t miss baked goods, but I have always been fond of muffins. I can eat these paleo muffins without consuming too many calories or having a sugar/carb crash.

Coconut flour is a wonderful low carb, grain free substitute, but it does require the use of more eggs than other flours. For that reason, I cannot recommend a flour substitute for this recipe. Either use coconut flour, or use a different recipe. And because I know someone is going to ask, I have no idea if you can use an egg substitute. :)

If you haven’t tried baking with coconut flour, this recipe might be a good one to start with. And if you have flour leftover, try these coconut flour biscuits.

Blueberry Coconut Flour Muffins (Paleo) | The Gluten-Free Homemaker

3.3 from 7 reviews
Blueberry Coconut Flour Muffins (Paleo)
Author: 
Serves: Makes 12
 
Ingredients
  • 1 cup coconut flour (see note below)
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • 6 large eggs
  • ½ cup melted coconut oil
  • ½ cup honey
  • 2 teaspoons vanilla extract
  • 1 cup fresh or thawed frozen blueberries
Instructions
  1. Preheat oven to 350° and grease a 12 cup muffin tin.
  2. In a mixing bowl, whisk together the coconut flour, salt, and baking soda.
  3. In a smaller bowl, beat together with fork the eggs, coconut oil, honey, and vanilla.
  4. Add the liquid ingredients to the dry ingredients and mix with a hand mixer on medium speed for about one minute or until well combined.
  5. Stir in the blueberries.
  6. Spoon the batter evenly into the muffin cups. Bake for 20 – 25 minutes until a toothpick inserted in center of a muffin comes out clean (unless it hits a blueberry).
  7. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
I used Let's Do Organic brand coconut flour. Other brands may work differently and require less flour. Start with ½ cup and add more to achieve a thick but wet batter.

This recipe is shared at Naturally Sweet Tuesdays

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Comments

  1. There’s 140g of carbs in 1/2 cup of honey, 21 in a cup of blueberries, and 8 in each 2 tablespoon serving of coconut flour – according to google. That makes roughly 19 carbs per muffin. It helps to know what you’re consuming when you’re cutting carbs.

    • spiras73 says:

      Thank you for posting; I do count. I’m going to replace the honey with stevia and monkfruit. That should bring it down to 8 each.

    • I wonder why Coconut sugar couldn’t be used instead of honey? I find that it needs to be dissolved first, but that can be done easily….the glycemic levels are kept lower than with honey….coming in at 4 gr. per tsp.

  2. I need to know the fat protein calories carb & fiber amounts to figure out the points for Weight Watchers does anyone know the answers?

  3. Linda, these grain-free, paleo muffins look so good! They’re made from the ingredients that I much prefer these days. Thanks so much for creating this recipe! :-)

    Shirley

  4. I may not be asking about the egg substitute thing, but I am wondering if egg whites only would suffice in your opinion? I would think so, but I don’t have a ton of experience baking so I don’t want to make that assumption.

    • Just use whole eggs – very healthy protein – good for you!
      But, try using less than 6 and see what happens. I do not use as many, but I have other flours in there. As Linda notes – Coconut flour needs more liquid and more eggs.

    • I don’t have a much experience with coconut flour, so I’m really not sure. If you give it a try, let me know how it goes.

  5. Reading the other comments makes me wonder if the coconut flour is a carb or is protein. I have been making a version of these for the last year or so in order to have breakfast ready to eat for a week at a time. I am going to adjust my recipe (where I just dump ingredients in w/o measuring too carefully) to a cross between my recipes and Linda’s – I bet they will be delicious! I add shredded coconut to mine and use real sugar and some almond flour.

    • The coconut flour package says that for a 2 Tb. serving there is 2.5 g fat, 9 g carbs (6 g fiber, 1 g sugar) and 3 g protein. It’s definitely less protein than almond flour but not high in carbs, particularly considering that most of it is fiber, and it’s way less in fat than almond flour. Not that I’m concerned about too much fat, but I do get concerned about the amount of omega 6 fat in almonds as well as my tendency to have itching if I eat too much almond.

  6. I love baking with coconut flour – much more so than processed “gluten free” baking mixes. And coconut flour recipes turn out much more tender than baking with almond flour. Great recipe and your photo looks amazing!

  7. Hi Linda, these look delicious!!! I love blueberry muffins and I love that these are grain free, thanks so much!

    -Cassidy

    • I think they look great but im afraid the measurements are quite off. That seems like way too much coconut flour with no other wet ingredients but eggs! I was left with some kind of strange spongy thing whih i added about a cup of almond milk o before it started to slightly resemble batter.Hopefully they turn out????!

      • Hope I didnt seem rude lol, i meant to add a happy face at the end but it decided to be a question mark along with all those exclamation points ha!????

      • Hi Nicole. I don’t know what’s up with the question marks, lol. The measurements are correct. Did you add the oil and honey? They provide moisture in addition to the eggs. The batter is runny when you start to mix it and becomes thicker but still wet as the flour absorbs moisture. The baked muffins are not dry at all. Be sure to use large eggs. How did yours turn out?

      • My batter was really thick too. I followed the instructions exactly and made sure I used large eggs as well. Is this how the batter is supposed to look? I have never cooked with coconut flour either. I have them in the oven right now, here’s hoping they turn out, because they look really good in the picture! :)

        • By the time you are done mixing it should be thick. Coconut flour is very different to work with and it can be difficult to know how it’s supposed to look. Hopefully they turned out well for you, and now you’ll know what to expect. I guess I should take a picture of the batter the next time I make them.

  8. Glynnda Davis says:

    I have made these and they’re very moist and taste great. However, how many muffins are a serving on the paleo die?

  9. Hello, I was wondering if anyone has tried this with coconut sugar, date sugar, xylitol or other dry sweetener. I have trouble with my teeth with too much sugar but have been able to use xylitol. However, it seems that this recipe might be too dry without the honey.

  10. Sylvia Hart says:

    I don’t remember seeing coconut flour in my local supermarket, do I need to order on-line?

  11. Joanne says:

    Does this recipe have that coconut flavor taste?

  12. Thanks from Perth, Western Australia… I have had coconut flour sitting in my cupboard for a month now so when I saw this I decided to try my first coconut flour recipe. I added an extra egg and 1/3 cup of A2 milk and they are just beautiful! I will try them with raspberries to balance the sweetness of the honey.

  13. Hello Linda, I’m just having a warm muffin for breakfast. I too was wondering if I had followed the instructions correctly when the batter really thickened up before I got it in the oven. I was also curious about mixing the batter with a mixmaster which is very different than mixing muffins traditionally. These blueberry muffins are awesome! Tender crumb and full of flavour. I feel full after one of these dainty morsels. Thanks Linda for testing and sharing. Will be making these often.

  14. These look wonderful! I haven’t had a blueberry muffin in what seems like ages – would love to give these a try! Thanks so much for linking them to Naturally Sweet Tuesday! ~Aubree

    p.s. the linkup for this week is live :) http://livingfree.aubreecherie.com/2014/06/naturally-sweet-tuesday-june-10-2014/

  15. I also found this too thick even though I followed the ingredient list exactly. It was the consistency of thick cookie dough from the beginning (and yes, I loosely measured and sifted the coconut flour, used large eggs)

    • I made these – normally with this amount of egg I would add 1/3 c coconut flour but I followed the recipe and was very disappointed. WAY too much coconut flour – they didn’t rise at all and are so dense that they are uncooked in the middle and burnt on the outside as I left them in longer. They are also way too salty. A very disappointing recipe.

  16. Desiree says:

    Followed recipe to the T… And Sifted flour… These turned out WAY to dry and dense. Very frustrating as this was a lot of wasted time and ingredients.

    • These muffins are rather dense because of the coconut flour, but they should not be dry. If you want something lighter, you might try recipes that use starches to lighten the gluten-free flours. Ingredients and humidity levels can affect the moisture of baked goods. You might try adding more liquid to recipes if you find they regularly turn out more dry than you like.

  17. Just made them. My husband and Ilove them.

  18. Annette says:

    I had the same problem. Not enough liquid. They were almost cookie dough like. I added a half cup of almond milk and they are delicious and moist. They do not rise though. I filled each section to the top.

  19. These are baking in my oven right now! If they turn out half as good as the batter itself, I will be thrilled! Probably one muffin less for me because I ate so much when making them:) Thank you for a great recipe. Hope that my kids will like them to:)

  20. Just made these and they are delicious!

  21. Jade Jenny says:

    Just made them, wasn’t sure looking them, the batter was like cookie dough. I’ve used coconut flour before, and thought it was a little much or not enough liquid, but I decided to follow the recipe. Then I started reading through the comments I yanked them after about 6 minutes in the oven, put them back and the bowl and added a cup of whole milk. Just put them back in, we’ll see what we get. The above recipe is way too much coconut flour.

  22. I use Swerve + stevia glycerite almost exclusively for sweetening. I got the Swerve from Maria Emmerich and love it. It’s non GMO organic erythritol. I add Greek yogurt to make up the liquid. Honey is liquid and you have to do something to make up for it if you take it out. Got blueberries in my garden now and am going to make these today.

  23. Fatima says:

    Hey I have a question can I use canola or vegtable oil instead of coconut

  24. Just made these, cooked for just a little longer and they turned out perfectly ! Thanks for the recipe :)

  25. Aaaaaamazing!!!
    Batter was a bit thick but baked up wonderfully!
    Thank u!!

  26. heather says:

    Mine turned out dry. Still edible but dry. I will be serving them warm w butter to add some moisture. Thinking maybe 1/2 cup applesauce might fix the moisture issue. Silly me usually reads the comments but I was in a rush. This recipe made me 24 short regular size and 12 minis.
    Thanks!!

  27. Danielle Bryant says:

    Do you have a Pinterest account so I can save these wonderful recipes?

  28. Shacana says:

    Do these freeze well

  29. patrick says:

    I, like some others, found the batter to be very dry. It was almost like butter and fliur blended…lumpy and crumbly. I use local organic eggs so added 2 extra. I also added cinnamon for flavor. Ended up putting in about half a cup of coconut half and half to try to moisten. Turned out very dense and not at all similar to blueberry muffins made with flour. Maybe applesauce needs to be mixed in to make them moist? Also, there is little flavor other than the blueberries.

  30. John Adams says:

    I use agave in place of honey, it’s a healthier substitute!

  31. Is this virgin coconut oil (with coconut flavour) or coconut oil(w/o flavour)

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