Blueberry Coconut Flour Muffins (Paleo)
Serves: Makes 12
  • ½ - 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
  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.
I used 1 cup of 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.
Recipe by Gluten-Free Homemaker at