Coconut Flour Blueberry Muffins

It’s been awhile since I’ve posted. I’m not going to pretend I’m sorry, or that I haven’t had time to post. I simply just didn’t feel like posting. I’m keeping myself from making this blog a job.

Since my last post, we’ve added a new member to our little family! Meet Toaster!

Toaster was hanging out under our friends deck and on their porch. B and I had been playing around with the idea of getting a new cat, so that B can actually have a pet that loves him. Acey is a little scared of B and always has been. When we took him home, I was assuming Acey would hate him right away, and I was right. But after a few days, she wasn’t acting as hostile toward him and we thought she would. We thought she would go through a total personality change or lash out with undesirable behaviors, but she hasn’t. Toaster jumps on her and tries to play with her, and she runs from him, but the best part is, she chases him back! It’s as if she’s been telling us this whole time that she’s been lonely! She would follow me every where, sleep on me, eat with me, and talk to me, every hour of the day.

Need less to say, he is a welcomed addition to our family! I almost feel like I have a baby, though. He takes a lot of energy and wants to play all of the time. I haven’t been cooking much since we’ve had him, and breakfast food especially, is a turn off. I’ve been eating too much of the same thing and I’m finally burnt out. I bought a huge carton of fresh blueberries to force myself to bake some stuff with them, before they went bad.

I went with a smoothie first, and added them into a salad to use up the bult of them. Today, I tried out a new cookbook and went with a classic, blueberry muffins. They were super easy to make and they were delicious, bursting with juicy warm berries and slathered with salted butter. These will probably be made over and over and over. I love that I can eat more than one muffin and not feel guilty about it, since these muffins are made with a little honey, and healthy oil and fiber filled coconut flour. Try them! You won’t be able to stop eating them.

Blueberry muffins
adapted from Cooking with Coconut Flour by Bruce Fife
3 eggs
3 T melted virgin coconut oil
3 T raw honey
1/8 t almond extract
1/4 t sea salt
1/4 C sifted coconut flour
1/4 t baking powder*
1/2 C fresh blueberries*

Preheat oven to 400 degrees F

Heat an empty pan until hot, and turn off the heat and melt the coconut oil.

Blend all ingredients, except the blueberries, in a high speed blender until smooth. *I use a blendtec and used the batter button.

Fold the blueberries into the batter.

Pour the batter into 6 lined muffin cups.

Bake for 16 minutes.

These are enjoyed best warm from the oven.

*I’ve made them again and they puff up more with 1/2 t of baking power and brown a little more. I like them better this way.
* frozen blueberries tend to make the muffins a bit soggy, if this is your only option, try using sugar instead of honey.

14 Comments to “Coconut Flour Blueberry Muffins”

  1. What a lovely family addition! The muffins look pretty darn perfect too 🙂 easy and delicious, wonderful recipe!

  2. I really want one of these muffins and I love the photo of Toaster! 🙂

  3. I’ve never seen coconut flour in stores. Where do you find it?

  4. It’s usually at the health food store. Bob’s Red Mill sells it, as well as other brands. You can also get it on

  5. I found your site after searching for Coconut flour blueberry muffins…and leave a comment because I have a cat named Toast! I call him Toaster when he is in trouble. I have only met one other Toast(er) cat! I hope Toaster is doing well, and thank you for the recipe!

  6. He is doing great! Ornery as ever but surely a delight! Send me a pic of your Toast!

  7. Tim and I were just Googling to try and find a macaron recipe that already used sucanat and somehow that landed us here! Didn’t know you had a blog but it’s nice to find it! Great ingredients. : )

  8. I don’t really advertise it too much to friends. It’s hard to be consistant lately, but hopefully I’ll find some time during the holidays!

  9. HOLY SMOKES. I sent this to my hubs and he made them for me. Likely the best muffins I have ever ever had. SO MOIST. AND PERFECTLY Sweet. I am on a low sugar low carb diet–we used splenda instead of honey and they were AMAZEBALLS. I am affectionately referring to my husband has “The Muffin” man. I am eating one as I write this…just to be sure I make the most accurate review:)

  10. I miss your blog.

  11. I just made this these morning. Most of them came out great, and a few came out very wet. I used frozen blueberries. Could this be the cause of some of the wetter muffins? Any suggestions if using frozen blueberries? Perhaps bump up the flour content a bit? Thank you!

  12. Tara, Yes, sometimes frozen blueberries tend to give off too much moisture. You can try to add more flour, but this might make them taste too dry, since coconut flour absorbs a lot of moisture. Maybe instead of honey use granulated sugar, this would probably improve the texture.

  13. Would it be alright to use mashed bananas and or apple in these muffins instead of the bluberries?

  14. You can use them, but you need to be careful of the moisture content, since it’s already a very moist muffin already.

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