Coconut Flour Blueberry MuffinS


Coconut Flour Blueberry Muffins are a delightful and wholesome treat that combines the natural sweetness of blueberries with the nutty flavor of coconut. This gluten-free and paleo-friendly recipe offers a healthier twist on the classic blueberry muffin, making it an excellent choice for those with dietary restrictions or anyone looking for a tasty and nutritious snack.


– 1 cup coconut flour – 1/2 cup coconut oil, melted – 1/2 cup honey or maple syrup – 6 large egg – 1 teaspoon vanilla extract – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1 cup fresh or frozen blueberrie



Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.


Step 1

In a large mixing bowl, combine the coconut flour, baking soda, and salt. Ensure the ingredients are well incorporated, creating a uniform dry mixture.


Step 2

In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until smooth and well combined.


Step 3

Add the wet ingredients to the dry ingredients and stir until a thick batter forms. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.


Step 4

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.


Step 5

Also Check Easy, Gluten-Free Banana Muffins