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Gluten-Free Blueberry Muffins made with Coconut Flour

Rated as 3.83 out of 5 Stars
34

"In this recipe, a little bit of our coconut flour goes a long way. These quick and easy muffins are beautifully fluffy and moist, and are a great family breakfast treat or a tea-time snack to wow your guests."
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Ingredients

33 m servings 143
Original recipe yields 6 servings (6 muffins)

Directions

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  1. Preheat the oven to 400 degrees F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.
  2. Sift together the coconut flour and baking powder, and mix until well blended.
  3. Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.
  4. Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.
  5. Scoop the batter into the prepared muffin cups, filling each about half full.
  6. Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.

Nutrition Facts


Per Serving: 143 calories; 9.3 13.3 4 108 199 Full nutrition

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Reviews

Read all reviews 26
  1. 30 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

To begin, I read all of the reviews before making. I doubled the recipe, and as with others, I used only 2 eggs instead of 3, (4 total for doubled) and I added a mashed banana, ( 2 for doubled ...

Most helpful critical review

I HATE coconut, but made these to try. They turned out pretty well, and I couldn't taste he coconut! Though, they stick super bad to anything they are in, so make sure and use some kind of pan s...

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To begin, I read all of the reviews before making. I doubled the recipe, and as with others, I used only 2 eggs instead of 3, (4 total for doubled) and I added a mashed banana, ( 2 for doubled ...

I HATE coconut, but made these to try. They turned out pretty well, and I couldn't taste he coconut! Though, they stick super bad to anything they are in, so make sure and use some kind of pan s...

Well I made quite a few adjustments. Instead of honey I used a 1/4 cup stevia baking blend. Instead of butter for moisture I used a 1/4 cup of shredded zuchini. I did a 1/4 cup blueberries. And ...

I gave these muffins a 4 star only because I altered the recipe a little and it only yielded 6 full sized cupcakes. I used 2 eggs instead of 3 and I am not a fan of salt so I cut it down to 1/8 ...

I did not care for this recipe, although the recipe was easy enough. It was a bit too eggy and salty for my taste.

The #1 benefit of Allrecipes to read all of the reviews before baking. After reading, I substituted: a "flax egg" (1 TBL ground flax seed plus 3 TBL water) to avoid an eggy flavor; unsalted g...

Came out super eggy unfortunately. Almost tasted like an omelette. I suppose more vanilla could be added to cancel out the egg flavour?

I thought for sure it was a typo, only a quarter of a cup of coconut flour? And I thought it'd be weirdly eggy. But I'm really impressed with how they turned out!

I didn't have blueberries so I used carrot shavings, raisins and almonds. I also doubled the recipe.