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These paleo blueberry muffins are one of my favorite snacks! They also go great on the side with your breakfast! I usually grab one on my way out the door when I’m going to work.
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 two 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!
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 are a Healthy Treat
These paleo blueberry muffins are grain free, gluten free, dairy free, and low carb! Each muffin is about 2 net carbs!
They are a healthy treat to enjoy! This recipe is great because it is naturally sweetened with raw honey. There is no refined sugar, which is in most muffins and muffin recipes. Refined sugar has been found to have negative health effects. It has been linked to depressing the immune system and increasing the risk of cancer. So, I make sure to always use natural raw honey as a sweeter instead of any refined sugar, such as white sugar.
Paleo Blueberry Muffins Recipe
Ingredients:
-1/2 cup of Coconut Flour
-4 ½ tablespoons of Coconut Oil
-6 Organic Eggs
-4 tablespoons of milk (coconut milk works great) or water
-1/2 teaspoon Apple Cider Vinegar
-1/2 teaspoon Baking Soda
-1/4 teaspoon Baking Powder (aluminum free)
-1 teaspoon Cinnamon
-1/4 teaspoon sea salt
-2 tablespoons Raw Honey or Stevia (optional)
-1/2 cup of blueberries
Directions:
- Combine all wet ingredients into a large bowl.
- In a separate bowl combine all dry ingredients.
- Mix together wet and dry ingredients.
- Add blueberries to the batter and stir well.
- Pour the batter into a muffin pan or baking cups. I like to line my muffin pan with these unbleached muffin cups.
- Bake at 400 degrees for 10-15 minutes or until lightly browned.
Want more paleo and coconut flour recipes? Check out my paleo bread recipe and paleo crackers recipe.
Audrey
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!
Lori, Health Extremist
Glad to hear you enjoyed the recipe! These muffins are my favorite snack food.
Mark
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
Lori, Health Extremist
Awesome! Glad you liked the recipe.
Elva
Hi,
can I substitute blueberries with pears?
Lori, Health Extremist
Any other fruit should work.
Kerin
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.
Lori, Health Extremist
I prefer the honey myself. This post has great information on stevia:http://holisticsquid.com/is-stevia-healthy/
Theresa OLMSTEAD
I bake mine with 1/2 cup powdered erythritol ( I put erythritol in the blender and powder it) and I use two droppers of vanilla stevia. Works great. I avoid honey because of blood sugar issues.
Carmen
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 🙂
Lori, Health Extremist
Thanks for taking the time to share how they came out 🙂
Gabriela
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! 😀
Lori, Health Extremist
Thanks so glad he enjoyed them!
Lisa
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
Lori, Health Extremist
Thanks Lisa!
Cyrus
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!
Kj
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.
Ruth
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.
Lori, Health Extremist
Glad to hear you like the recipe! They are delicious!
Dara
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
So glad to hear you enjoyed them! I just made them again this afternoon, they are such a great snack!
Andrea
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.
Lori, Health Extremist
Awesome! Thanks for sharing how they came out! They are delicious!
Andrea
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.
Alexandra
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!
Lori, Health Extremist
Thanks for sharing! So glad you enjoyed them.
Lisa Cunningham
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
Lori, Health Extremist
Awesome! Thanks for sharing!
Bijoux
Thank you for all the extra work. I was going to check it out too.
Stef
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!
Lori, Health Extremist
Sounds delicious with raspberries!
Dalena Macleod
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!
Karla T
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
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!
donna
In my grain free baking experience, all fats like grass fed butter, avocado oil, coconut oil can be interchangeable in a recipe, after reading the reviews, I will use either melted butter or avocado oil to make these….
Lori, Health Extremist
Sounds delicious!
Lauren
My batter was blue! Lol is that supposed to happen? Thx!!
Jess
Mine too, it’s not the prettiest but it’s smelling so good in the oven now.
Jess
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.
brenda
just made these and although they came out really pretty they were way too eggy.
April
I just made these muffins, too, and they taste like an omelet mixed with blueberries! WAY too eggy and the colours bluish brown. Disappointed as the picture made them look like regular muffins 🙁
Lori, Health Extremist
When did you add the blueberries in? When I make them I put them in last minute.
Erica Boettcher
Mine are a bluish brownish…not at ALL like the picture shows! Still taste good, but the picture is a bit misleading as neither time I’ve made them have they looked a bit like the picture! My daughter made them as well and thought she’d ruined them because she expected them to look more white like in the picture. They definitely do not, but they ARE yummy!! I add lots more blueberries, though, and leave out any sweetener. Delicious! Just ugly. 🙂
Lori
Hi Erica, glad they tasted good. I’m not sure why they’d be blue. Maybe the blueberry juice leaked into the batter?
Manar
I completely forgot to add the oil, but still, they were the best paleo muffins i’ve made thus far!
Lori, Health Extremist
Awesome! So glad you enjoyed them!
Tanya
Can I make this in a cake pan? What size would I use if I doubled this? Thank you!
Lori, Health Extremist
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 🙂
Tracy
What about making it in a loaf pan like banana bread?
Lori
That sounds like a great idea! You may need to bake it for a longer time though. I’d just keep checking on it every 5 to 10 minutes to see when it’s done.
tyler
sound great! going to try them today. any idea of the calorie per muffin?
Lori, Health Extremist
Hi Tyler, I didn’t calculate the number of calories for this recipe, but you could plug in the ingredients into an online calculator.
Meg
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
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. 🙂
Christine
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.
Lori, Health Extremist
Thanks for sharing how they came out, I’m so glad you liked them!
Milliann Johnson
really good….batter was real thick & i was worried but came out fine…did use a whole cup of blueberries…………..
Mary McArdle
Now I’m worried – my batter was real liquidy. They are in the oven now. We shall see!
Gina
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
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.
Kathy
My coconut oil hardened when I put it in the wet mixture
Lori
That can happen when it’s mixed with cold eggs from the fridge etc. I would just pop the mixture in the oven while it’s pre-heating for a few minutes to melt the coconut oil. Then stir it up again before putting int the muffin cups.
Anonymous
Poor your liquid coconut oil in the egg moisture gradually…. this is tempering the eggs mix, keep whisking while you add the oil.
Yoli
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
Lori, Health Extremist
Hi Yoli, absolutely, any milk should work. You can use frozen blueberries but be sure to thaw them first 🙂
Yoli
Thanks so much Lori!! I will try it!!
Meena
You don’t have to defrost blueberries. They cook up just fine.
Karen
Do you have the nutrition information? How many carbs for the recipe?
Lori, Health Extremist
When I calculated it, it came out to about 2 net carbs per muffin.
Vanessa
Have you calculated calories?
Lori, Health Extremist
Hi Vanessa, I haven’t calculated the calories, but there are sites online you can insert the ingredients and it will give you all the nutritional information.
Patti
Is the coconut oil in solid or liquid form for this recipe?
Lori, Health Extremist
Make sure to measure when the coconut oil is liquid.
Sandy
Is it ok to melt the coconut oil if it’s solid?
Lori, Health Extremist
It is, you’ll want to melt it before measuring.
A
Yes definitely melt the oil before using…I didn’t and what a disaster. I had to take out the clumps of oil, melt it and put it back in.
Candance
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 🙂
Lori, Health Extremist
Awesome! They are really delicious and nice and moist!
TanyaC
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
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.
Anonymous
Do you have nutritional info other than 2 carbs each please?
Claudia
Not sure, i put frozen berries and after 15 min at 400, they werent cooked!!
Amanda
I kept in mind what you wrote about the frozen blueberries and I keep adding 5 minutes while keeping a close eye on them. I’m going on 25 mins. My batch yielded 12 full size muffins. So far so good!
Alouette
I made them yesterday and they came out nice and tasty. I am having one now for breakfast. Not sweet but I like it this way, you get to taste the coconut and fruits better. To reduce the amount of eggs (I used 4) I added some apple sauce, another way is to also add two tablespoons of chia seeds mixed before into about 4 tablespoons of water. The applesauce adds a little sweetness and blends well with the blueberries. Thanks for the recipe.
Anonymous
This way seems to me better
Anonymous
How much applesauce did you use?