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 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!
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Subscribe by Email to elanaspantry.com:Posted on March 7, 2008 in desserts by Elana
you might also like: Cranberry Lemon Muffins
or Vanilla Cupcakes with Chocolate Frosting
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30 comments for the post “Blueberry Muffins”
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Before submitting your comment: If you are inquiring about recipe ingredients, products, substitutions or other related items on this website, please visit my FAQ page first, or visit the forums.
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!
March 7th, 2008 4:48 pm
emma- thanks for stopping by!
March 11th, 2008 11:31 am
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!
March 14th, 2008 1:36 pm
Yum! These came out really well! Thanks for the great recipes–not one has failed me yet!
March 15th, 2008 4:40 am
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!
March 15th, 2008 2:37 pm
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!
April 28th, 2008 8:20 am
~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.
April 29th, 2008 8:47 pm
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
April 30th, 2008 12:03 pm
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.
April 30th, 2008 8:50 pm
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…
May 2nd, 2008 4:17 pm
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.
May 4th, 2008 2:12 pm
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.
May 13th, 2008 9:18 am
Christine -Glad you and yours enjoyed the muffins! Elana
May 15th, 2008 10:26 pm
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!
May 20th, 2008 7:57 pm
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.
May 21st, 2008 8:48 pm
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
May 31st, 2008 11:06 pm
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
June 5th, 2008 9:47 pm
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
June 8th, 2008 7:21 pm
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.
June 11th, 2008 11:53 am
Can we substitute the grapeseed oil with coconut oil? These muffins look really yummy. I am ordering my coconut flour now!
July 21st, 2008 7:35 pm
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
July 22nd, 2008 12:11 pm
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!
July 22nd, 2008 8:45 pm
Bex -Thanks for the great comments and so glad you are enjoying my recipes :-)
Elana
July 23rd, 2008 4:41 pm
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! :)
August 11th, 2008 9:01 pm
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
August 12th, 2008 11:00 am
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
August 12th, 2008 1:11 pm
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
August 13th, 2008 10:25 am
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.
September 6th, 2008 9:09 am
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
September 8th, 2008 9:34 am
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:-)
October 11th, 2008 6:26 am