Coconut flour blueberry muffins are gluten-free and paleo-friendly. And they’re super easy to make! They’re a delicious breakfast treat.
I’m going to go out on a limb and guess you know my secret: I have a sweet tooth. Yes it’s true. I like sugar. A lot.
But sometimes sugar doesn’t like me back even though I’m really, really nice to it. I sing its praises on a weekly basis around here and yet sugar finds a way to trigger migraines when I go overboard. So I like to find ways to treat myself that don’t involve refined sugar; if you’re looking for a sweet breakfast treat without refined sugar, these blueberry muffins are the way to go.
These paleo blueberry muffins are made with yummy coconut flour! They’re sweetened with maple syrup (or honey) and are gluten-free and grain-free as well.And they don’t trigger migraines for me! It’s a total win.
Why you’ll love these coconut flour blueberry muffins:
- You don’t need a mixer or any special equipment!
- They’re easy enough that even the most inexperienced baker can make them successfully
- They freeze beautifully so they’re perfect for a make-ahead breakfast
What is coconut flour?
Coconut flour is made from coconut—you probably guessed that. It’s actually made by grinding dried coconut into a powder with a consistency that’s fairly similar to all-purpose flour, just not as silky. Coconut flour is gluten-free, grain-free, and high in fiber, meaning totally allowable on the paleo diet.
I find coconut flour to be really sweet with a lightly coconut-y flavor. The coconut flavor dissipates when the flour is combined with other ingredients. However, the sweetness remains, and if you don’t add some salt to compensate your muffins will be overly sweet. Bottom line: don’t omit the salt in these muffins! The lemon juice and zest also cut through the sweetness.
What is tapioca flour?
You’ll notice tapioca flour in the ingredient list for these muffins. Tapioca flour, also knows as tapioca starch, is a starch extracted from the cassava root. Like coconut flour, it’s gluten-free and grain-free. Tapioca flour is often used as a thickening agent in fruit pies so you may be familiar with it if you’re a pie baker.
Because tapioca flour absorbs a lot of moisture, it’s great for baking muffins just like these coconut flour blueberry muffins! (Funny how that works.) All that trapped moisture results in a perfectly soft muffin.
Coconut Flour Blueberry Muffins, step by step
Are you ready? Are you prepared to see just how easy these little muffins are to whip up? In fairness, most muffins are really easy to make. But I usually think of paleo baking as more complicated. Sometimes that’s true, but not in this case.
First, mix together your dry ingredients (coconut flour, tapioca flour, salt, and baking soda). Then combine coconut milk, coconut oil, eggs, maple syrup, lemon and vanilla in another bowl.
Baker’s tip: when baking, you’ll often see recipes specify that butter and eggs should be at room temperature. This is important! Cold ingredients don’t necessarily mix together properly, and they will also increase baking time. This is just as true in paleo baking as in other baking; paleo recipes often call for coconut oil, which will solidify if you mix it with cold eggs.
Solid coconut oil will not mix into your batter properly so be sure your eggs are room temp! Leave them out on the counter for about 30 minutes or submerge eggs (in their shells) in a bowl of warm water for 10 to 15 minutes.
Next whisk the dry ingredients into the wet ingredients until combined, then fold in the blueberries.
Use a rubber spatula and be gentle when you mix in the berries so they don’t break. Divide the batter between 6 muffin cups and bake for about 25 minutes. That’s it!
Could breakfast be any easier? As an added bonus, these muffins freeze really well. Store them in a freezer bag for up to 2 months and defrost in the microwave as needed.
In case you don’t have all the ingredients for these coconut flour blueberry muffins on hand, here are a few possible substitutions. Just sub in equal amounts of:
- honey instead of maple syrup
- melted pastured butter instead of coconut oil
- frozen blueberries rather than fresh
Whip up a batch of coconut flour blueberry muffins soon and applaud yourself for having breakfast planned out for a few days. Or wait—is it just me who applauds herself for doing normal grown-up things? Don’t answer that. . .Just get baking!
Did you make these coconut flour blueberry muffins? Awesome! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see your creations!
Coconut flour blueberry muffins are a paleo, gluten-free, grain-free breakfast treat!
- 1/3 cup coconut flour
- 1/4 cup tapioca flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup full-fat coconut milk
- 2 tablespoons coconut oil melted
- 2 large eggs at room temperature
- 3 tablespoons maple syrup
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
Preheat the oven to 350 degrees. Grease 6 muffin cups with coconut oil or line with paper liners and set pan aside.
Stir the coconut flour, tapioca flour, salt, and baking soda in a small mixing bowl and set aside.
Whisk the coconut milk, coconut oil, eggs, maple syrup, lemon zest, lemon juice, and vanilla together in a medium mixing bowl.
Stir the wet ingredients into the dry ingredients until just combined, then gently fold in the blueberries.
Divide the batter between the prepared muffin cups, filling each almost to the top. Bake 25 to 30 minutes, until a toothpick inserted into the center of the muffins comes out clean.
Cool for 10 minutes in the pan, then remove to a wire rack to cool completely. Serve and enjoy.
Be sure to bring your eggs to room temperature before mixing your muffins or the coconut oil will solidify!
Adapted from Paleo Desserts for Dummies