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Coconut Chia Blueberry Muffins

Bursting with blueberries, this delicious and nutritious recipe for coconut flour blueberry muffins is gluten free, nut free, and sure to please!

2 blueberry muffins on table with pan in background

Paleo baking is tough. I love experimenting with and creating recipes, but trying to make Paleo baked goods is a whole different frustrating ball game.

I’ve got recipes I’ve been working on for baked goods that I just have to set aside and revisit later, because after too many failed attempts, you have to just step away for a minute and come back with fresh eyes and try to figure it out again.

That being said, I’ve had a few successes too! Things like my Almond Butter Swirl Fudge Brownies or Lemon Lavender Cupcakes definitely fall in the win category for me.

Why you should bake with coconut flour

Nut flour can be high in fat content. Healthy fats for sure, but way more than the handful of nuts you would normally eat.

I just ordered some new coconut flour from Nutiva (which, btw, I have always pronounced new-tiv-e-ah, and it has been pointed out to me that it doesn’t actually have that extra “i” in it, so it’s likely pronounced new-tiv-ah, or nut-e-va? – anybody know?) and when it arrived, this recipe for these coconut flour blueberry muffins was on the back of the bag.

Other benefits of coconut flour is that it is high in fiber and protein and free from wheat and other grains.

Will these muffins get soggy

No! So fluffy. So crispy around the edges. Ok, not as fluffy as a gluten-filled muffin might look, but still. They stayed just like this, long after they cooled!

Usually when you bake Paleo, the bread or cookies or muffins come out of the oven looking super fluffy and perfect, then you take them out of the oven, and 5 minutes later they completely collapse. Then when you take them out of the pan, they either fall apart or are all wet and soggy.

I’ve baked many other blogger’s recipes (some out there that I would consider the “pros”) and their bread recipes just come out with a soggy bottom, even though it looks perfect in their photos. It’s the pits!

These muffins do not come out soggy at all. I’m not a chemist, but my guess is that the chia seeds are soaking up a lot of that extra moisture.

Are the chia seeds crunchy

Also no. They bake right into the muffins, and you can’t even tell they are there. All the health benefits, none of the seeds.

Just smooth, delicious, blueberry muffins!

How long these muffins will keep for

You can keep them in an airtight container on the counter for about 4-5 days, or in the fridge for about 7-10 days.

I prefer to store them in the fridge, then pop them in the oven to warm them up before serving. It keeps them from getting soggy, and they come out of the oven with a crispy outside and a warm inside.

These are great when you need to grab something quick in the morning and don’t have time for a full-on meal. You can also freeze them, and pull them out occasionally when needed.

2 muffins on table with pan in background

Coconut Blueberry Chia Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These coconut blueberry chia muffins are a grain-free alternative to the traditional favorite. Packed with healthy chia seeds for an extra boost! 

Ingredients

  • 1 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1/2 cup + 2 Tablespoons honey
  • 1 cup coconut milk
  • 6 eggs
  • 4 Tablespoons coconut oil
  • 4 teaspoons vanilla extract
  • 4 Tablespoons chia seeds
  • 1 cup blueberries, fresh or frozen

Instructions

  1. Preheat oven to 350°.
  2. Grease a muffin tin with a bit of coconut oil.
  3. Combine the coconut flour, sea salt, and baking soda in a bowl and set aside.
  4. In the bowl of a stand mixer or using a blender, mix the honey, coconut milk, eggs, coconut oil, and vanilla extract until combined.
  5. Add dry ingredients and stir until just combined.
  6. Add chia seeds and blueberries and fold in gently.
  7. Fill muffin tins 3/4 of the way full with batter.
  8. Bake for 25 minutes or until muffins are golden brown and cooked through.
  9. Allow to cool slightly before removing from pan.
Nutrition Information:
Yield: 12 Serving Size: 12 muffins
Amount Per Serving: Calories: 224Saturated Fat: 9gCholesterol: 81mgSodium: 244mgCarbohydrates: 21gFiber: 5gSugar: 13gProtein: 5g
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