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.

50 Responses 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 Amazon.com

  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.

  15. Great muffin recipe! I made these for Mother’s Day with raspberries and they were enjoyed by everyone!

  16. I have these in the oven and they aren’t rising :-/

  17. Did you use the proper leavening ingredients or alter the recipe at all? Also, make sure that the oven temperature is at the proper temp. An oven thermometer is a good thing to invest in.

  18. I have these in the oven too and they also aren’t really rising and are no where near done at 16 minutes (which seemed short to me anyway). As for leavening, I did use baking powder but wondered if it wasn’t meant to be baking soda. I’ll never really get why some recipes use one and some the other no matter how much I read up on it but that’s more my menopausal mind’s inability to recall such details. :-)

    I still have high hopes and will report back with what I’m sure will be an excellent review.

  19. Yup, I was correct! Baked for 27 minutes and they are delicious and moist and totally yummy.

  20. Tess, I’m so glad these worked out for you! Some ovens are super off on their temps and I’ve realized with my own oven that when the pre heat beep sounds, it means I have to wait another 15 minutes because it’s still 50 degrees off!

    I personally get a super weird metal-y taste when I’ve used baking soda with coconut flour or almond flour. I use gluten free aluminum free baking soda but I mostly use baking powder.

  21. Do these freeze well?

  22. mine are baking as I type….cant wait!

  23. Just made these! Very yummy! I used frozen blueberries and added 5 minutes to the baking time. so good! I also added 1 tsp vanilla. DELICIOUS!
    Thank you for the recipe!

  24. Hi! Thanks for the recipe! I used it once and they turned out really nicely. However, I tried doubling the recipe and they ended up tasting really eggy. Not bad, but a definite egg taste. I was so disappointed! Any tips?

  25. Is 1/4 of coconut flour right? It seems like it should be more.
    Thanks. Can’t wait to try them.

  26. Yummy! This is my first time baking with coconut flour and was a little scared but it turned out light and delicious! Thank you! Also I used frozen bluebs but slightly reduced the oil! Not soggy!

  27. Just wanted to thank you for a great recipe. I took your suggestion and used raw sugar instead of honey since I was using frozen berries. I also threw in a mashed banana (since I had a super ripe one). When I use frozen berries, I add a teaspoon or so of flour to the berries, just to coat them with a bit of flour before folding them into the rest of the batter. These were gobbled up by my pickiest child! I thought they were moist, with a nice texture and not too sweet either! Bookmarked this recipe already:)

  28. The recipe looks wonderful and I cannot wait to try it. I came across your site by following links and have spent the last few hours reading your blog. It appears to me you have not posted for a couple of years, at least not recipes. I hope all is well with you and B.

  29. Yes it’s correct. You need very little coconut flour since it bulks up quit a bit.

  30. Thanks Susan. I will be getting back to blogging as soon as I can. I took some time off after a great vacation and we are having a lot of exciting and stressful things happen!

  31. This looks insanely delicious! Can’t wait to make this! :) Love the photos too by the way!

  32. How much fat and carbs are in your delicious muffins?

  33. What is the fat are carb content?

  34. I just used your muffin recipe to make an amazing fruit cobbler in an 8 x 8 baking dish! I used all of the ingredients except substituted the following fresh fruits: plums, nectarines, and peaches for the blueberries. It is soooo good! I doubled the whole recipe but only used 3 tablespoons of honey. Baking time was approximately 35-40 min at 400 degrees. So amazingly good!

  35. Put the honey on after it is baked, with some butter
    Honey is not suppose to be heated

    I put in some toasted walnuts also was good

  36. I’ve been switching my recipes to paleo. I have tried many blueberry recipes, but have to much of a egg taste. This recipe I give a 4 STAR rating in my cookbook.

  37. I make a lot of paleo muffins and treats and these are my favorite recipe to date. I mix it up by adding lemon juice or zest, different berries (dried cranberries and sunflower seeds is a favorite of mine… not so much my kids), and cinnamon and once I added cocoa as well. They are moist, easy to make and really delicious. This last batch I used blueberries I had frozen and I just placed them on top and sprinkled with coconut palm sugar (just a dusting) and they came out wonderful. The extra moisture from the freezing did not affect the muffin and the blueberries did not sink due to the density of the batter. Thanks so much for this recipe! A batch makes for easy treats for myself and my kids!

  38. Just made these for my toddler so I made mini muffins. They are good and I am wondering how to store them? Thanks.

  39. Thank you for the best blueberry muffins I have ever tasted

  40. I am loving these muffins. I have made them a bunch of diff ways. The original blueberry, choc chip (for the kids), and this a.m. I added chopped apple. So very yum. Usually add vanilla instead of almond and touch of cinn and ginger. Thank you for giving me a base recipe to add various fruits to.

  41. I’m finally compelled to comment and tell you how much I love this recipe! I’ve made it over a dozen times and it’s a favorite for quick breakfasts. I usually use dried cranberries and shredded coconut in place of the blueberries–they are so perfect and delicious! Thank you!

  42. I just made these blueberry muffins and they are amazing. I used white sugar in place of the honey, and coated the frozen blueberries in white sugar and tapioca starch to help suspend them in the batter and absorb the extra liquid. I will definitely be making these again. Thank you

  43. these are super tempting….

    I want to try this with dried blueberries?? do you think I need to any more modification for this recipe?

  44. I wouldn’t use dried just because the coconut flour absorbs all the available moisture, so there isn’t much moisture left for the blueberries to plump up. You can always try though.

  45. These turned out really good! I doubled the recipe but only used 5 eggs and about 4 tablespoons of honey. I also added some lemon zest. It made twelve muffins but I think next time I would make fewer and fill the cups more so the muffins will be bigger. I also lost some of the muffins to the paper wrapper. Any thoughts on how to make them stick less? Otherwise, very nice, easy recipe. Thanks!

  46. I use unbleached parchment liners and never have a problem. If you can’t get those up the coconut oil.

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