Last updated on May 9th, 2024
These coconut flour blueberry muffins are so easy you’ll want to make them again and again. Unlike most gluten-free baking recipes, they only need one type of gluten-free flour meaning no messy measuring out of multiple bags. They come out light, fluffy, and exceptionally moist. Perfect for breakfast, serve for a quick snack, or pop one in your kiddo’s lunchbox for school.
Baking Tips for Coconut Flour Blueberry Muffins
Use frozen blueberries
If you like to measure out ingredients before you start cooking, hold off on measuring the blueberries until just before you fold them into the batter so they stay frozen until the muffins bake in the oven. They’ll release moisture as the coconut flour blueberry muffins bake.
Are you wild about blueberries? You might like blueberry banana nice cream.
Substituting fresh blueberries for frozen in the muffin batter may lead to an unintended outcome because there will be less liquid. If your batter is too thick, add a bit of milk, alternative milk, or water to thin it out.
Soupy batter for moist gluten-free muffins
Don’t worry if the batter seems super soupy; it’s meant to be runny. The eggs, honey, and frozen blueberries provide liquid for the coconut flour to absorb during baking.
How to deal with clumpy coconut flour
Since coconut flour is extremely absorbent it clumps easily. When combining the dry ingredients use a whisk to ensure they are well blended and to loosen up clods of coconut flour.
When you add the dry ingredients to the bowl of wet ingredients the coconut flour will form clumps as it soaks up the moisture. Stir the batter with a large wooden spoon or a spatula until the lumps relax and the mixture becomes smooth.
Use room temperature eggs
Chilled eggs may cause the butter to harden, leading to chunky batter. You already took the time to melt the butter, so don’t let cold eggs make it solidify again. For best results bake these muffins with room temperature eggs.
Plus, room temperature eggs combine with other ingredients more smoothly than eggs straight from the fridge.
Here’s a gluten-free baking recipe for Pumpkin Muffins
Coconut Flour Blueberry Muffin Recipe
Ingredients
- ½ cup coconut flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 7 eggs, room temperature
- 6 tablespoons butter, melted
- ¼ cup honey
- ¾ teaspoon vanilla extract
- 1 cup frozen blueberries
Directions
Preheat oven to 400°F. Grease muffin pan cups.
Whisk together coconut flour, baking powder, and salt in a bowl until there are no clumps.
Combine eggs, butter, honey, and vanilla extract in a separate large bowl and stir until well mixed.
Add dry ingredients to wet ingredients and stir until the mixture is smooth. Fold in frozen blueberries.
Spoon batter into muffin pan cups, filling each about half full.
Bake 20 to 25 minutes, until muffin tops turn golden brown and an inserted toothpick comes out clean.
Allow muffins to rest in the pan for 5 minutes, then transfer to a cooling rack.
Store in an airtight container chilled for 1 to 2 days or frozen for 3 to 4 months.
MAKES 12 MUFFINS.
Coconut Flour Blueberry Muffins
Ingredients
- ½ cup coconut flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 7 eggs, room temperature
- 6 tablespoons butter, melted
- ¼ cup honey
- ¾ teaspoon vanilla extract
- 1 cup frozen blueberries
Directions
- Preheat oven to 400°F. Grease muffin pan cups.
- Whisk together coconut flour, baking powder, and salt in a bowl until there are no clumps.
- Combine eggs, butter, honey, and vanilla extract in a separate large bowl and stir until well mixed.
- Add dry ingredients to wet ingredients and stir until the mixture is smooth. Fold in frozen blueberries.
- Spoon batter into muffin pan cups, filling each about half full.
- Bake 20 to 25 minutes, until muffin tops turn golden brown and an inserted toothpick comes out clean.
- Allow muffins to rest in the pan for 5 minutes, then transfer to a cooling rack.
- Store in an airtight container chilled for 1 to 2 days or frozen for 3 to 4 months.
Notes
Check out these flourless sweet potato brownies!