A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Gluten-Free Blueberry Muffins Made with Coconut Flour

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Gluten-Free Blueberry Muffins Made with Coconut Flour Recipe

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.

At a glance

Prep
Bake
Total
Yield
6 muffins
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 400°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.
  7. Yield: 6 muffins.

Nutrition Information

  • Serving Size 1 muffin (61g)
  • Servings Per Batch 6
Amount Per Serving:
  • Calories 150
  • Calories from Fat 80
  • Total Fat 9g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 110mg
  • Sodium 160mg
  • Total Carbohydrate 14g
  • Dietary Fiber 2g
  • Sugars 10g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.