Paleo Blueberry Muffins – Coconut Flour Blueberry Muffins

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Grain free, Gluten free, Yeast free, Dairy free, and Low carb Paleo Blueberry Muffins

paleo blueberry muffins

These paleo blueberry muffins are one of my favorite snacks! They also go great on the side with your breakfast!

After trying this recipe out a few times, I finally found the perfect amount for each ingredient.  These paleo blueberry muffins are soo delicious! They are moist and just the right consistency! They taste just like a regular blueberry muffin, well, actually, even better! And they’re healthy!

I brought a large batch of these to a family get together and they were a huge hit. Within 10 minutes everyone had taken at least 2 each! No one even questioned what they were made of, thinking they were just homemade blueberry muffins. After telling them that they were organic coconut flour blueberry muffins, everyone was asking for the recipe!

These paleo blueberry muffins are grain free, gluten free, dairy free, and low carb! Each muffin is about 2 net carbs!

Nothing like eating warm paleo blueberry muffins right out of the oven! Or you can store them in your refrigerator or freezer if you’re not going to eat them right away.

 

Paleo Blueberry Muffins Ingredients:

-1/2 cup of Coconut Flour
-4 ½ tablespoons of Coconut Oil
-6 Organic Eggs
-4 tablespoons of milk (coconut milk, etc. or if can have dairy) or water
-1/2 teaspoon Apple Cider Vinegar
-1/2 teaspoon Baking Soda
-1/4 teaspoon Baking Powder
-1 teaspoon Cinnamon
-1/4 teaspoon sea salt
-2 tablespoons Raw Honey or Stevia (optional)
-1/2 cup of blueberries

 

Paleo Blueberry Muffins Directions:

  1. Combine all wet ingredients into a large bowl
  2. Combine all dry ingredients in a separate bowl
  3. Mix together wet and dry ingredients
  4. Add fruit and stir
  5. Pour the batter into muffin pans
  6. Bake at 400 degrees for 10-15 minutes

 

Want more paleo and coconut flour recipes? Check out my paleo bread recipe and the paleo crackers recipe.

Related Posts Plugin for WordPress, Blogger...By:Lori.Klein                                                                                                                                                      

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Comments

  1. TanyaC says

    Sounds yummy…I only have frozen berries but I am going to give it a try..is 1/2 cup of flour correct? Doesn’t seem like very much? I’ve never used coconut flour and will be subbing wheat flour soaked in kefir. I just need to make sure I use the right amount of flour. How many muffins does this make?

    • Lori, Health Extremist says

      Coconut flour is a heavier flour and it soaks up more liquid than other types of flour. You may have to adjust the amount if substituting in wheat flour. It makes about 8 to 10 muffins depending on size.

  2. Candance says

    Thank you for this recipe, I have tried other recipes for blueberry coconut flour muffins and they just didn’t pass as good muffins. I can’t wait to try this, the picture looks delicious :)

  3. Yoli says

    I just wanted to know if I could use cashew milk that I make for my coffee instead of coconut milk, milk or water. Also, want to know if you can use frozen blueberries?

    Thank you,

    Yoli

  4. says

    These are delicious but they all stuck to the muffin paper cups… the oil seeped through the muffin paper onto the muffin tin for some reason… DELICIOUS!

    • Lori, Health Extremist says

      Thanks for sharing how they came out, glad you enjoyed them! If you have a muffin tin, you could put them directly in to avoid the paper cups.

  5. Milliann Johnson says

    really good….batter was real thick & i was worried but came out fine…did use a whole cup of blueberries…………..

  6. Christine says

    Just baked up a batch of these and immediately ate three by myself with lots of butter. Being 40 weeks pregnant, I guess it’s okay to have a monstrous appetite if I’m eating right. :)

    It’s a very tasty recipe, and the texture is quite good for a coconut flour muffin. I used partially thawed mixed berries instead of just blueberries, and baking time for me was more like 25-30min before the tops were a light golden brown.

  7. Meg says

    Hi Lori, I’m looking forward to seeing how these turn out (they’re in the oven right now). I’m having some difficulty working with coconut flour recipes, and I’m wondering if it’s the eggs. I have my own chickens and therefore irregular egg sizes – they’re not all large or XL, some are medium or small. Do you know of an ideal mass:mass ratio of coconut flour to egg (out of the shell)? What size eggs do you use for this recipe (unspecified)? I’m concerned because your directions said “pour”, and my batter is DEFINITELY not any sort of runny. Thanks for posting the recipe, and I appreciate any clarification!

    • Lori, Health Extremist says

      Hi Meg, how did the recipe come out? I would say the eggs I use are medium size, I get mine locally. I’m not sure what the ratio would be of coconut flour to egg, I’m still fairly new to experimenting with coconut flour. The batter should be pretty thick, so hopefully that is a sign it turned out well. :)

    • Lori, Health Extremist says

      Hi Tyler, I didn’t calculate the number of calories for this recipe, but you could plug in the ingredients into an online calculator.

    • Lori, Health Extremist says

      If it is doubled, possibly in a 9×12 pan or two 9 inch round pans. I’ve only made the recipe as muffins, let us know how it comes out :)

      • Jess says

        Just tried it fresh out from oven, mine tasted rather eggy. I used stevia but it wasn’t sweet at all so I think I will try again with honey and reduce to 5 eggs next time.

  8. Dalena Macleod says

    Thanks for sharing the recipe! I had a sudden urge to make blueberry muffins and so happened on this recipe. I used a chia/flaxseed blend to substitute for 4 of the 6 eggs. And I was hankering for macadamia nuts and sunflower seeds, so in they went. My girls are looking forward to having them for breakfast tomorrow with bacon and a smoothie!

    • says

      Howdy! Could you please share your recipe? Mine tasted eggy also and I’d like to cut down on the eggs as well. I’m pretty new to all this and completely open to hearing everything I can.

      LORI… I loved the recipe picture, as soon as mine came out of the oven, they fell to half their size… and stuck to the paper… and I used frozen blueberries so I’m sure that didn’t help…. and I mostly suck as a cook but I’m trying to learn. One other thing that I wondered about… I had chunks of coconut oil in mine too. Any suggestions? I’m going to try them again… my hubby loved that they reminded him of a “bread pudding”. They tasted good, just didn’t look anything like a real muffin. THANK YOU sooooo much for helping people like me learn to be healthier.

      • Lori, Health Extremist says

        Sounds like the coconut oil hardened up and wasn’t distributed throughout the mixture. Make sure to measure when liquid, it can sometimes harden up when mixed with the cold eggs too. They should rise really well from the reaction between the apple cider vinegar and the baking soda, did you make sure to include both? Hope this helps!

  9. Stef says

    I just made these! Except I substituted Raspberries instead, and added a bit of coconut flakes. VERY yummy! the only thing I should have done differently was grease the pans – I thought the oil in the recipe would be enough to make them not stick, but it wasn’t quite. So next time, I will be greasing with coconut oil as well. Thanks!

  10. Lisa Cunningham says

    I just figured up the nutritional value based on “my fitness pal” database. based on 9 muffins, 1 muffin = 1 serving. nutrition values/serving
    calories = 125
    total fat = 10.02g
    sat fat = 6.72 g
    poly fat = .5g
    mon fat = .5 g
    cholesterol = 12.42mg
    sodium = 318.5mg
    potassium = 101mg
    carbs = 12.36g
    fiber = 1.61g
    sugars = 1.61g
    protein = 4.61g

    looks good, will be baking these! Thanks Lisa

  11. Alexandra says

    This is one of the few paleo recipes that I have tried that I did not have to then modify! They are delicious with a great texture just as the recipe is stated. Thank you so much for sharing!

  12. Andrea says

    I am making these right now and can’t wait to taste them. We used Ener G in place of the eggs and added vanilla, nutmeg, and ginger. They smell amazing.

  13. Andrea says

    OK. Verdict is in. Perfection. The batch made 10 muffins and I baked them for 20 minutes. I will be making more of these very soon.

  14. says

    Just made these (my first ever coconut flour baking experience) and they are delicious. Made some with strawberry, some with blueberry. Next time will try other berries, and in the fall – cranberries. Could also use nuts, ginger, apples, lemon zest, savory spices. The ideas are endless. So many grain-free recipes use almond flour and I don’t digest it well at all. Thanks for such a wonderful foundation recipe that I can use over and over.

    • Lori, Health Extremist says

      So glad to hear you enjoyed them! I just made them again this afternoon, they are such a great snack!

  15. Ruth says

    Great recipe just added a couple more teaspoons of sweetener and used frozen blueberries. Glad to have a coconut flour recipe that really works for us.

  16. Kj says

    These muffins are not sweet enough for the gen pop. Add at least 1/4 or maybe 1/2 a cup of sugar or honey. Also the oven temp & time were off for my electric oven. I would recommend 350 for 20-25 mins. Also I didn’t use liners. I generously greased the pan with coconut oil, but the bottoms really stuck. They became bottomless muffins! Not sure why.

  17. Cyrus says

    The consistency is great and they came out looking fantastic but….tasted like bread. I guess that 2 tablespoons of honey is just not sweet enough!

  18. Lisa says

    ok that is one for the books…I’ve been eating paleo for the last three yrs…allergies..thanks menopause. Found recipe quick and easy not too eggie and more like a muffin. I did forget the coconut milk but next time. (can’t win them all). Great recipe and I’ve tried many before…thanks

  19. Gabriela says

    Thanks for this recipe! My 14-yr old loved it and we plan on making several batches with different berries. Love the texture and the taste! :D

  20. Carmen says

    Thanks so much for this recipe! I had been craving something healthy and a bit sweet & your recipe popped up. The muffins are delicious and I feel happy knowing that I’m doing my body right by eating them. Thank you again :)

  21. Kerin says

    I’m new to all this type of baking and am getting very confused on stevia measurements. I have packets of stevia and I have liquid. When it says raw, what does that mean? I’m trying to stay away from the fillers that are in most stevia. I’ve tried googling, and honestly that made it more confusing! I’m trying to shy away from sweeteners that spike my blood sugar, so honey is usually out for me. I may try these with the honey first though because it is such a small amount. I’m excited to try these.

  22. says

    This recipe is great! I modified it three ways.
    1). I don’t use baking powder per “Breaking the Viscious Cycle” so I added 1/4 tsp more soda and 1 additional tsp ACV.
    2). I didn’t have coconut or whole milk so I used 3 tbsp yogurt and 1 tbsp water.
    3). I greased a bread pan with coconut oil and baked at 350 until golden brown (just kept checking it, around 40mins).
    This was perfect and didn’t taste like whipped eggs. I’m going to make them with diced apples today.
    Thanks so much!
    Mark

  23. Audrey says

    Best recipe for coconut flour muffins yet! I did however based on comments add 1/4 teaspoon of almond extract and an extra tbsp of honey. Also for those having issues with the coconut oil solidifying, it helps to bring your eggs to room temp and warm the milk. Cold eggs + cold milk +warm coconut oil = chunky half solidified coconut oil. Also, the reason for some peoples muffins turning blue is you may not be thawing the berries in a strainer to drain extra juices, or you might be mixing them into the batter too much. Hope this helps and thank you so much these are awesome!

  24. Lori Aylwin says

    Thanks for this recipe. I just made them but I measured the coconut oil raw, heated it and put it in. I had little white chunks that looked like raw coconut oil in my mixture and some of those flecks were in the muffins, after 14min. Was it the coconut? Have you ever added more blueberries for taste and moisture? I put 1cup of blueberries for trial and they were super moist. The concern I have is the taste. I feel they are lacking that burst of blueberry, sweet flavor. Husband didn’t like them and his staff didn’ love either :( How can I create some sweetness without sugar? They just have a unique, OK flavor..looking forward to suggestions and experimenting some more. Thank you.

    • Lori Klein says

      Hi Lori, I always melt the coconut oil first and then measure it while it’s liquid. The little chunks sometimes happens to be me too when I add the coconut oil to the cold ingredients, it begins to harden up and form the chunks. You can very lightly heat the other ingredients so that the mixture stays warm. You can add more raw honey for sweetness and/or blueberries. I love the blueberry flavor, so I usually put 10 to 12 blueberries in each muffin.

  25. says

    We are Primal/Paleo with some raw dairy. Our 16 month old has had raw milk since just before she tunerd one (and I started working). We introduced it along with nursing, and she gradually weaned over about three months, and has been fully weaned for about four weeks now. It all happened very naturally, as she was used to drinking expressed milk from a cup so there was no issue with her feeling deprived of the boob! She drinks milk with meals and before bed, and water throughout the day.Along with everything we eat, she eats a ton of sweet potatoes, peeled and roasted in bacon fat in chunks. She’s also a big fan of liver.We live in London, UK and are very fortunate to have an excellent source of raw milk; we buy it in the farmers’ market but they also delivery all over the country.

      • Tally says

        Hi Lori… I am not having any joy with muffins at all :-(
        I have tried lemon ones and then decided to try your blueberry ones and they both turned out funny inside. They look lovely when i take them out of the oven but they are jelly-like inside, They are cooked but look like silicone – rubbery. Its hard to describe… Any tips? Am I doing something wrong? They are not supposed to be like that are they? Help! x

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