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.
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!
- 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
- 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 muffins
Amount Per Serving: Calories: 224Saturated Fat: 9gCholesterol: 81mgSodium: 244mgCarbohydrates: 21gFiber: 5gSugar: 13gProtein: 5g
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