Bursting with blueberries, this delicious and nutritious recipe for coconut flour blueberry muffins is gluten free, nut free, and sure to please!
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.
Blueberries are a favorite in our house, and we rarely have them go bad because we eat them so quickly. If your blueberries are starting to look a little wrinkly, then popping them into these coconut flour blueberry muffins is a great option to not waste them!
I have a great guide here to know how long your blueberries will last, as well as the best ways to store them.
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, a recipe for 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.
So, wins all around - and once I made these coconut flour blueberry muffins, I knew I needed to share it with you!
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 coconut flour blueberry 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 coconut flour blueberry 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 - meal prep at its finest. Just pair with some sort of morning protein and go!
Coconut Blueberry Chia Muffins
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
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- ½ 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
- Preheat oven to 350°.
- Grease a muffin tin with a bit of coconut oil.
- Combine the coconut flour, sea salt, and baking soda in a bowl and set aside.
- In the bowl of a stand mixer or using a blender, mix the honey, coconut milk, eggs, coconut oil, and vanilla extract until combined.
- Add dry ingredients and stir until just combined.
- Add chia seeds and blueberries and fold in gently.
- Fill muffin tins ¾ of the way full with batter.
- Bake for 25 minutes or until muffins are golden brown and cooked through.
- Allow to cool slightly before removing from pan.
Nutrition Information:
Yield: 12 Serving Size: 12 muffinsAmount Per Serving: Calories: 224Saturated Fat: 9gCholesterol: 81mgSodium: 244mgCarbohydrates: 21gFiber: 5gSugar: 13gProtein: 5g
Kayla
These are freaking awesome. My batter did end up being pretty thick (probably bc the honey in my pantry had crystallized a bit) so I added a little coconut milk and they came out perfect!! Even better the second day- they stay super moist.
Jessica
Yes! I thought the same thing. So glad you liked them, Kayla!
Kat
Would you be able to recommend an egg substitute for this recipe? Thank you!
Jessica
Hi Kat! I haven't tried it myself, but I've heard "Flax Eggs" tend to work well in place of eggs. Here's an easy post I was able to locate about those: https://minimalistbaker.com/how-to-make-a-flax-egg/ Hope that helps!
Michael Schwenn
Isn't 4 teaspoon of vanilla alot of vanilla
Jessica
Hi Michael! I would agree that normally that is a high amount of vanilla. However, I have made this recipe and can attest to the fact that it is not overpowering at all!
Crystal L Butler
Any idea the Carb #
Jessica
Hi Crystal,
I just updated the recipe with a nutrition card, hope that helps!
Ashley
Could these possibly be done without the chia? Or is adding them important to the structure? Just wondering because these look fantastic and I have everything to make them except the chia! Haha
Jessica
Hi Ashley! If you've never worked with chia seeds before, they are...well, weird! They absorb liquid, and turn it into sort of a "gel." Obviously they're not making a jelly consistency here, but they are definitely part of the structure in the wet/dry balance, so I don't think you could leave them out of this one. Sorry!
Denise Knochel
These didn't have the egg taste that some recipes do when they call for so many eggs? I'd like to try them, but don't want to use up all my good eggs if I'm going to regret it. I hear what you're saying about trying recipes and they turn out a failure (in our own opinion). Cost of good ingredience is already high without ending up with something not enjoyable to eat. (I usually eat it whether I enjoy it or not, just because I refuse to waste the money). LOL
Jessica
Hi Denise! I didn't feel like they had an egg taste, but I definitely think things like that are different for different taste buds - you might taste something much stronger than I would, and a third person might taste something different from either of us. I also eat the things I make that don't turn out to be my favorite, because eating paleo is expensive - I am with you on that! Let me know if you try the muffins and if you find them to have an egg taste if you do!
Heidi
I just made these. Literally came out of the oven 20 minutes ago. All but 2 are gone. I have 3 kids here that devoured them. I didn’t think they tasted eggy and the vanilla was perfect. They tasted sweet and delicious.
Jessica
Yes! Love hearing this. Kid-friendly foods for the win!