Gluten-Free Coconut Blueberry Muffins

READY IN: 25mins
Recipe by Whats Cooking

A moist, sweet, gluten-free muffin that happens to be reduced carb and high in fiber. Coconut flour absorbs a huge amount of liquid, so only a small amount of flour is necessary. The eggs work as a leavening and binding agent. Very yummy. Kosher: Pareve (if made with oil). Dairy-free and grain-free.

Top Review by OMGTehAwsome

Not really in the same league as white flour muffins. It lacks the fluffiness and is more of a mushy (or moist, if you feel like being polite) little pastry. The flavor is pretty darn tasty (though a little eggy) with subtle coconut flavor working great with the tart blueberries. I actually think these might even taste better in a few days when they've dried out, which is something I can't say for "real" muffins.

Ingredients Nutrition


  1. Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
  2. Sift all coconut flour (1/4 cup plus 2 tablespoons). Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps.
  3. Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
  4. Bake at 400 F for 15-18 minutes.

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