Blueberry Muffins
Blueberry muffins are such a classic little treat. Great for breakfast, an afternoon snack with a cup of tea or even dessert. These Gluten Free Blueberry Muffins, made with coconut flour, are light, fluffy and satisfying.
This is the first coconut flour recipe I have posted. My favorite taste tester (that would be the beloved husband) and I had a conversation last night about my coconut flour recipes during which he gave me his blessing to post this one for blueberry muffins. The boys also gave their tacit approval by gobbling down a full batch.
Between those two stamps of approval (and several others that I won't take the time to detail here), I would say these gluten-free blueberry muffins are ready for "prime time!" Enjoy.
½ cup coconut flour, sifted
½ teaspoon celtic sea salt
½ teaspoon baking soda
6 eggs
⅓ cup agave nectar
⅓ cup grapeseed oil
1 tablespoon vanilla extract
1 cup blueberries, fresh or frozen
- In a small bowl, combine coconut flour, salt and baking soda
- In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer
- Mix dry ingredients into wet, blending with a hand mixer
- Gently fold in blueberries
- Place batter in paper lined muffin tins
- Bake at 350° for 20-25 minutes
- Cool and serve
Makes 12 muffins
Please note: longtime readers, this recipe uses coconut flour, not almond flour. These two flours have very different properties; substituting one for the other will not work. I have had a lot of fun cooking with coconut flour and am looking forward to sharing more of these light and fluffy recipes with you!
Never miss a recipe!
Subscribe by Email to elanaspantry.com:Posted on March 7, 2008 in desserts by Elana
you might also like: Mini Blueberry Muffins (Video Tutorial)
or Lemon Poppy Seed Muffins
site feed email subscription print friendly recipe
email this
55 comments
add to delicious add to stumbleupon share on facebook share on twitter
55 comments for “Blueberry Muffins”
Leave a Reply
Please note: I am not able to field substitution questions, it just isn't humanly possible because there are so many variations on every recipe. I do encourage you to experiment on your own and share your results in a comment.
For information regarding recipe ingredients, products, common substitutions or other related items, please visit my FAQ's or my forums.
or 
oh, these look lovely! i'll definitely have to try them! =)
i've been really enjoying your simple, refreshing recipes on this blog. i'm personally trying to simplify my diet, and this one has given me some good pointers on storage as well as nutrition. keep up the awesome work!
emma- thanks for stopping by!
I've just purchased a retail bakery in the town I live in (I've also worked there for 9 months) and we have a blueberry muffin on our breakfast menu that has nutmeg in them and they are D-E-L-I-C-I-O-U-S! I'm going to try your version with my twist!
I have customers that are begging me for some gluten free choices and I just might sneak this one in under the radar and see how the crowd takes to them.
Thank you so much for the inspiration and beautiful recipes!
Yum! These came out really well! Thanks for the great recipes--not one has failed me yet!
Julie- That is so exciting! Congrats on your purchase of the bakery. Let me know how the blueberry muffins sell if you do indeed decide to "sneak them in under the radar." Love it!
Sarah- Thanks for your comment, I so appreciate it!
Now that my version of your coconut chocolate cake is gone (which, by the way, kept improving and never got dry), I am on the prowl for more coconut flour recipes. :) I find coconut flour very soothing and easy to digest; the cake was my saving grace after getting glutenated from English oat matzot. :(
Anyways, I was wondering whether you'd ever tried baking these muffins at 375ºF. According to America's Test Kitchen, muffins (when you want a top) are best baked at 375º, as opposed to cupcakes (which you want to be flat so you can frost them), which should be baked at 350º. Of course, they use gluten-filled white flour, so the research might not translate...but I thought I'd ask.
Also, do you know whether these freeze well?
As always, thanks Elana!
~M -I haven't baked these muffins at a higher temperature; I will have to try that. If you try first, let me know your results :-)
I avoid freezing most foods (other than soup stocks) because I think some of the life forces and freshness are lost when we do this; however, I am not one to be dogmatic, so if I needed to, I would freeze the muffins. However, because they are eaten so quickly, I have not had the opportunity. They keep in the fridge for up to a week. If you do freeze, let us know how they hold up after the defrost.
I just made these this morning and they are delicious. I bought the coconut flour a couple months ago and it has just been sitting in my pantry because I wasnt sure of how to use it. I knew I needed to up the liquid ratio, but didnt know by how much. Now I do! I would like to get a fluffier texture in the muffins and make them less springy. Have you tried cutting the coconut flour with another flour like brown rice?
Thanks,
Andrea
Hi Andrea -Thanks for stopping by. If you check out my faq's you will get a feel for the ingredients that I use and why I use them. Of course, experimenting with the recipes is encouraged. If you do adjust this recipe let us know how it turns out, we'll definitely want to hear about it.
These look so tasty! Any suggestions as far as cutting back on the eggs? My husband does fine with three to a batch however, anymore and his allergies start to kick in. Would love to hear any ideas...
Hi Shaye -Yes, coconut flour is so dry that it requires a lot of eggs. Given that I strive to take in a lot of protein (and veggies) I haven't made these without using the copious amount of eggs called for. Maybe some flax seed ground in water could act as a binder? Or maybe just using water or some type of nut milk in place of the egg? I haven't seen many coconut flour recipes that don't use a lot of eggs, so I'm drawing a bit of a blank. If you experiment, let us know how it turns out.
I just found your site this week and I have to say a big huge Thank You. These muffins were wonderful. I have 5 children and each one of them devoured these.
Christine -Glad you and yours enjoyed the muffins! Elana
Hi Elana,
I really love your site. I've been gluten free for 12 years now, but I've never tried coconut flour until yesterday. I made your blueberry muffins. They tasted great, but were very rubbery. I don't know if I mixed them too much and if that's why you said to mix them with a hand mixer. I forgot to sift the flour and I had to mix it a bid to get all the lumps out. I would love to try some of your other recipes, but could use some tips with the coconut flour.
Thank you!
Hi Jennifer,
Thanks for stopping by and for your comment. I would try making it sifting the coconut flour and mixing lightly with the hand blender. I haven't had any of my coconut flour desserts turn rubbery, though they are very springy. If you try to make these again, let me know how they work out. Also, be sure to store them in an airtight container after they cool; if you leave them out they will turn into rocks.
Hi Elana,
Just stumpled upon your blog while looking for coconut flour recipe...I bought my first bag today!
I see that most of the recipes(that i can find on the internet)tends to use a lot of eggs....6 to 10 easy.....does that raise a concern on cholestrol level?
Jo
Jo- So glad you found us over here; we have a lot of fun! I would only worry about a recipe with 6-10 eggs if I was planning on eating the results of that recipe in one day :-) Yes, that would be too many eggs, indeed.
However, for a recipes such as the one above, you would get 1/2 egg per muffin which I do not think is all that much since I wouldn't eat more than a muffin per day. Also, the thing I like about the eggs is that they lower the glycemic index of these recipes and add a very reasonably priced source of protein.
This is just my perspective and definitely might not work for some people, however, I am thrilled when my boys eat these types of desserts as they are getting a lot of good fiber and protein, which is what I want them to eat! Hope this helps to answer your question. Elana
Hi! Your recipes look and sound delicious. I, however, have a dilemma. I'm in the beginning stages of a 4 month candida diet that's unbearably strict: no wheat, dairy, sugar. I'm thinking this blueberry muffin one might work for me but I'd have to substitute stevia for agave nectar...what do you think? And do you know of any others I might be able to enjoy? Blessings and Thanks, Alaina
Hi Alaina-
Thanks for stopping by. Per your question regarding substituting/changing ingredients please go to my FAQ's.
In terms of finding other recipes that might work for you I would recommend searching for stevia on my blog.
Can we substitute the grapeseed oil with coconut oil? These muffins look really yummy. I am ordering my coconut flour now!
Ipek-
I haven't tried substituting grapeseed oil with coconut oil for this blueberry muffin recipe. If you decide to experiment with coconut oil, please let us know the results!
You can always pose your question in the forums to see if anyone else has any experience with this.
Elana
I just made these tonight. I was stoked about the amount of fiber and eggs that were in them. I've got a friend who just had a baby and needs lots of fiber and protein, so this is a great and easy way for her to get it, not to mention, something that's easy to leave in her kitchen without waking her up!
These are pretty "eggy" as expected, and I love the flavor. I used grated carrots instead of blueberries (which was the original recipe I was looking for, but when I saw you had a muffin recipe, I knew it would be wonderful), and the coconut and carrot really went well together. I was out of baking soda, so subbed baking powder (an extra 1/2 tsp) and didn't have grapeseed oil, so I used olive instead. They came out great.
Thank you!
Bex -Thanks for the great comments and so glad you are enjoying my recipes :-)
Elana
Oh, a recipe using coconut flour! I am a huge fan of baked goods made with coconut flour--they are so dense and moist with all of those eggs. Your muffins look divine. I will give these a shot with sugar-free sweeteners (stevia and erythritol) in place of the agave syrup. Thanks for sharing! :)
Lauren- Yes, I too am a huge fan of coconut flour. Please let us know how your muffins turn out with the replacement sweeteners.
Thanks,
Elana
Hi Elana,
Just discovered you and your great recipes and I am so excited to try them! Do you post nutritional info anywhere?
Thanks & keep up the good work!
Cathy
Cathy,
Thanks for your comment! I am hoping to publish my recipes as a cookbook series and perhaps at that time nutrition information will be incorporated.
Elana
I've made these muffins TWICE this week and we have to say, they are ridiculously good. The first batch was in honor of my also celiac friend Lisa, who was visiting, (we also made the flapjacks YUM! all around!) I added two bananas instead of blueberries (which went in the flapjacks) and some walnuts. The muffins were eaten immediately, one being sneakily stolen out of Nico's hand (he's almost 3) by Fred the dog. Nico asked for more. The second batch was made to shore up for the Hannah Storm -- again with bananas, and I added chocolate chips and a secret almond inside. Thanks to you, my husband no longer complains about gluten-free food and is coming up with business ideas to support it! thxs for the awesome site - i've been sharing it with my gluten-free friends, and students.
Suzi-
Thanks for your comment. I am so glad that you, Lisa, Nico and Fred the dog are enjoying the muffins. I like your experimentation and variations. Isn't it great when the husband starts eating the gluten free food? I remember how happy I was when that happened in our family.
Elana
Hello! I love your recipes and use many of them several times a week! Thank you! I have a question about this recipe and feel foolish asking! I don't understand how much agave and grapeseed oil to add. Is it one cup each? I am sorry to bother you:-)
Chrissy,
Thanks for your question, no need to feel foolish. It is ⅓ cup grapeseed oil and ⅓ cup agave. Are those numbers in the recipe too small for you to read? Please let me know so that I can remedy the situation.
Thanks,
Elana
Hi Elana! Thanks for responding... This is so strange. In all of your other recipes and for the tsp. measurements in this one it shows up as fractions on my computer ex. 1/2 tsp or 1/4 cup etc. The agave and grapeseed oil are showing up on my computer as a square(the shape)cup. I thought at first that a square possibly symbolizes something that I was not aware of. I even had the husband take a look:-) and he thought it could be our computer as it is VERY old. I am bright red with embarassment as I say that your response telling my how much to add showed up as square cup and square cup! I can't wait to try this recipe, and I hope it is not a bother to ask you to write out the amounts with words as my computer is not picking something up. Thank you very much.
PS-My husband was distracted from the square shapes in the recipe to the picture of the muffins and is eager to try them!
Hi Chrissy,
That is so funny about the squares; thanks for letting me know about that. I think your computer does not like the fraction one-third. That is the measurement for both the agave and grapeseed oil.
Glad we were able to get to the bottom of this one.
Elana
I made these, and they are awesome! My husband and children ate them at once! Thanks for yet another "family favorite"!
Chrissy,
You are very welcome! Glad you all liked them and thanks for letting us know how they turned out.
Elana
Elana,
Thank you so much for your recipe! I have been craving pumpkin chocolate chip bread so I figured I would try it muffin style with this recipe. It turned out fantastic and my kids and husband loved them too! I am just so happy knowing that this "treat" is high in fiber, protein and nutrients. Here is what I added to the recipe. Instead of 1C blueberries I added 1C canned pumpkin, 1 1/2 tsp cinnamon, 1/2 nutmeg, 1/2 chocolate chips( I think). I baked them at 375 for 23- 25 minutes. I also made some as cookies for the kids and just cooks less (maybe 15 or so min). I store them in the refrigerator. Thank you again for the great recipes and ideas! I love your blog!
Jenni,
Thanks so much for sharing your conversion with us! Your comment makes me hungry.
Elana
I made these muffins last night and they turned out better than any of my past baking experiences with coconut flour. I'm so excited to finally have a recipe with this flour that works and tastes great! They make great quick breakfasts when I'm dashing off to catch my bus in the mornings. I can't wait to try Jenni's version. There is no way I can resist anything that contains pumpkin!
Shannon,
So glad you are enjoying the coconut flour and this recipe. It's one of my favorites.
Elana
Hi Elana,
A friend just told me about your website. I am a Nutrition & Holistic Life Coach and I'm always looking for new resources for clients as I do a ton of gluten free work with clients due to digestive issues, food allergies, etc or for those who just want a healthier way of eating. I will definitely be sharing your website and information.
Thanks~
Dani Conway
http://www.MeasureMyMetabolism.com
Dani,
Thanks for your comment!
Elana
these are the best blueberry muffins ever! fresh out of the oven with a touch of butter, amazing!!!
april,
Thanks for your comment. These don't last long in my house!
Elana
Hi:) Thank you for your website!
I purchased the blanched almond flour from Honeyville. I am not a baker, so I need recipes that are simple. I'm thinking muffins I can take to work or feed my 7 year old. Can I take regular recipes and substitute the almond flour for reg? Thanks :) Sorry if this is repetitive. I'll check the FAQ also.
Hi Alice,
Thanks for your comment.
If you go to the upper right hand corner of my site you will find a "search" box. Enter "muffins" and all of my muffin recipes will come up in the search results. You may also want to try searching "cookies," you might like some of those easy recipes as well.
You can substitute almond flour for wheat flour in any recipe, though I do not know how such substitutions will turn out --experimentation + trial and error will be needed.
Elana
Elana,
Thank you for sharing all your recipes! I have been gluten free for 3 years. I am also diabetic for 38 years. I am very happy to have found your blog! This recipe takes care of both my issues for low carb and gf. The blueberry muffins are wonderful! My whole family loves them. As I am the only gf in the family, it is very nice to have a treat we all enjoy!
I have ordered the Honeyville almond flour, since all I can get at our local co-op is the Bob's Red Mill. I appreciate the time you have put forth in testing the recipes and then sharing them with all of us!
Thanks again, Lenee
Lennee -Thanks so much for your sweet comment; I am glad my blog is working out for you!
I'm trying to read the blueberry muffin recipe and the ingredient amounts are all screwy ... (Weird symbols appear instead of numbers)
Can you clarify how much of each ingredient?
http://www.elanaspantry.com/desserts/blueberry-muffins/
I LOVE these muffins! I have had a bag of coconut flour for the past month, wondering what I could put it to use in... so glad I came across your recipe! The muffins are cooling on the wire rack as I type (I already ate one though). The only change I made was to use apple sauce instead of oil and less agave...and the muffins turned out light and fluffy.
Thanks again! Keep the delicious recipes coming!
Hey Elana-
I really enjoyed this recipe. I noticed that most of the blueberries (fresh not frozen) sank to the bottom of the batter and remained there once they were cooked. Any remedies?
Thanks!
Nicole
To Nicole -- and any others who have berries and such fall to the bottom.
The old antidote is to dredge them in part of the flour used in the mixture.
Try it.
Aloha,
Ellie
I just made a pumpkin version of these muffins, and my kids are gobbling them up as an afternoon snack. I decided to make them pumpkin b/c I didn't have any blueberries, and after reading some other comments/questions I thought I'd try it with a few less eggs. So, I used about 3/4 cup pumpkin, 3 eggs and 1/3 cup water in the wet ingredients. Then I added 1/2 cup ground flax, 1/2 tsp cinammon, and a sprinkle each of ginger, cloves and nutmeg to the dry. I put them in a mini muffin pan and pressed a few chopped pecans on top. YUM. Thanks Elana for your recipe, which was a jumping point for another healthy recipe I can use.
I have just finished eating 2 of these muffins (for dinner) and I am VERY full. So satisfying. One was enough, but they are so tasty, I had to have another.
Just wanted to say (in case it is helpful) that I substituted coconut oil for grapeseed. Apart from that, I followed the recipe to the letter and they have turned out perfectly. Thank you.
Thanks so much for your great suggestions and ideas, everyone! I especially enjoyed the tip about keeping the blueberries afloat by dredging them in the coconut flour.
We have loved almost all of your recipes, but we were not a fan of this blueberry muffin. We thought it was greasy, spongy and lacking flavor. We will stick to the almond flour recipes.
On a positive note, I made the chocolate chips cookies this weekend for guests and they were a HIT!! Thanks SO much!