Coconut Gluten Free Blueberry Muffins
This gluten free blueberry muffins recipe is from my wife Angel, who loves to make food and home and body care recipes that support people’s journey to optimal health. Check out my wife’s website, instagram and facebook page where she shares stories and pics about our life. She also has a great YouTube channel you can check out as well. We know that you will LOVE this
We gave you the option to swap out traditional maple syrup to a keto version of maple syrup. You will really enjoy these gluten free blueberry muffins! If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.
Coconut Gluten Free Blueberry Muffins
Prep
Cook
Inactive
Total
Yield 6-12 Small to Medium Muffins
Ingredients:
This recipe should make about 6-12 small-medium sized muffins.
6 free range eggs
1/2 cup melted coconut oil
1/2 cup organic maple syrup or try this keto syrup
1 tbsp. vanilla extract
1/2 cup coconut flour
1 tsp. aluminum-free baking powder
1 cup organic blueberries
Instructions:
Step #1: Whisk together eggs, melted coconut oil, maple syrup and vanilla.
Step #2: Whisk in coconut flour.
Step #3: Let it sit for 10 minutes (to thicken).
Step #4: Add in blueberries and baking powder.
Step #5: Spoon into greased muffin tin.
Step #6: Bake at 350 for 20-25 minutes. Let cool, serve and enjoy!
***Nutritional info does not include optional ingredients.***
***The nutrition info for this recipe is based on the linked ingredients above**
Courses Breakfast
Nutrition Facts
Serving Size 2 small muffins
Amount Per Serving | ||
|---|---|---|
Calories 297 | ||
% Daily Value | ||
Total Fat 25 g | 38% | |
Total Carbohydrates 9 g | 3% | |
Dietary Fiber 4 g | 16% | |
Sugars 3 g | ||
Protein 8 g | 16% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dr Jockers Comments:
I LOVE blueberry muffins! When I gave up grains I thought I would never eat muffins again (as depressing as that sounds). However, as I experienced the great health benefits of going grain-free I forgot about the incredible flavor and texture of muffins. This is the best of both worlds – grain-free and easy on blood sugar levels while loaded with high quality nutrition and packed full of flavor!
Personally, I prefer to use stevia as my major sweetener but for an occasional treat grade B maple syrup is fantastic. It is lower glycemic and contains a lot of B vitamins that help the body deal with glucose metabolism more effectively. Blueberries are loaded with antioxidants and coconut and pasture raised eggs are full of healthy fats.
Another option, if you want to reduce blood sugar levels is to use monk fruit based maple syrup through Lakanto. If you would like a special discount on the monk fruit that I use, you can find it through Lakanto here and put in the coupon code Jockers for 20% off of your purchase. This discount sure beats buying these products at the health food store or on Amazon. This company has many fantastic keto approved products so try them out!
Be sure to leave a comment and let us know how you like these! Enjoy!
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I think the coconut oil / coconut flour ratio is incorrect. I made these to day and we were not able to eat them. I cooked them for 35 minutes instead of the 10 suggested minutes and they were still not done in the center. The oil in the bottom of each muffin tin was a clear sign to me that the coconut oil needs to be reduced and the coconut flour needs to be increased. I
That is very good to know Diane! Thanks for the tip! Blessings!
I do not eat eggs. Made my eggs: 3 T. water, 1 T. of ground flax seeds, ‘
Great thanks for sharing!
How did it work without eggs? I can’t have them either. 😇
I believe you mixed up Step#3 with Step#6.
The mix is to sit for 10 minutes and baked longer.
If the oil separates, it means it was not mixed in properly.
The recipe states to sit for 10 minutes, cook for 20-25 minutes.
Double recipe fail. What an expensive mistake. Do NOT use this recipe. As the previous poster pointed out, the liquid oil ratio is not correct. At 10 min these muffins are oil soup.
I checked with Kelcie and she said it was 1/2 cup coconut oil
I am going to try it with this revision.
Dr. Jockers recipe also says 1/2 a cup of coconut oil
I made these muffins they turned out great! I made them with raspberrys instead! I put them in big muffin pans instead of standard. I used the exact recipe. I baked them at 350 for 15 min then turned the heat down to 300 degrees for another 17min they are perfect! Yummy too!! Thanks for the great recipe!
i made these muffins and although I had to cook longer than the recommended time, they turned out moist and delicious! They needed a bit more sweetness so I added 1/4 cup date sugar
if you are trying to maintain the low carb and low insulin response then no you could not use banana
That is correct Deb!
Has anyone tried this recipe with almond flour or almond meal?
Yes you can try that out Traci!
I make a similar muffin and in my recipe I always use ground almonds and sometimes some green banana flour which is great to feed the microbiome.
I thought the muffins really needed some salt. Surprised not to see ‘sea salt’ in the ingredients – but I just sprinkled some on each muffin half with some grass-fed butter. The instruction to let the coconut flour sit 10 min is helpful as it does thicken up. And oil did tend to melt out through the muffin papers, making them a little drier than they might otherwise be…don’t know how to fix that. Really did enjoy the article and all the info on Coconut Flour!! Thank you much!!!
Hey A Salvesen, Thank you for the suggestion! I am happy to hear that you enjoyed reading the article!
These muffins were a big waste of good ingredients. It was more like eating pudding. They were so soggy. Too much liquid and not enough dry ingredients. It seems the ingredient amounts must be wrong.
You need to mix it well and let it sit so the coconut flour can soak up the moisture and thicken.
I used aluminum muffin tins/papers, and that worked perfectly.
Don’t use aluminium!!! The particles transfer into your food when heated and get deposited on the frontal lobe of the brain! Never use aluminium anything!
Use food grade silicon muffin cases!
I made these this morning and they turned out great! I used Coconut Nectar instead of syrup and MCT oil ( medium chain but not C8 – I had purchased the wrong chain) instead of Coconut oil.
Thanks for sharing Judy! Glad they turned out so well!
These muffins are a hot for my 11 month old! THANK YOU THANK YOU THANK YOU! My 5 yo, 7 yo and 2 yo gobbled them up instantly! Thank you!
Great to hear that!!
I meant they are a HIT!
Mine came out perfect with your recipe. Dr. Jockers.
Great to hear that Gail!
This is a great recipe. I followed the instructions but was a bit dismayed to find that the batter was soupy and the coconut oil which I had melted had hardened once it was mixed with the eggs. However, I went ahead and baked it in a loaf tin, doubling the time from 20/25 minutes to 40 minutes and it turned out perfectly. So thank you for sharing this recipe. I’ll definitely be baking it again!
Here’s a tip so your oil doesn’t harden. Your eggs are cold out of the fridge, so place them (still in their shells) in a bowl and run hot tap water over them for a few minutes and let them sit before cracking. I usually do this first to allow time for them to lose their chill before adding to the oil.
Great tip re the eggs!!
I made these with maple syrup as the sweetener and they turned out great, however, they are much too sweet for me! If I lower the amount of maple syrup do I need to replace the amount I take out with another liquid? If so, would warm water work? Or is there something else that you suggest I do to make them less sweet while still maintaining enough liquid to make the muffins turn out good? Thanks!
I regularly make coconut flour blueberry muffins and use only 1/4 cup of oil and they aren’t oily.
Best gluten free blueberry muffin recipe I have ever tried! The muffins turned out fluffy and moist.
I let the eggs reach room temperature before mixing them with the coconut oil and used a neutral flavor monk fruit based syrup and enhanced it with 1 tbsp sugar beet syrup for flavour and colour (maple syrup is not really a common staple in a German household though of course I could have easily obtained it had I not this morning spontaneously decided to try the recipe).
I‘m sure this is not the last time I make use of this quick and easy recipy, next time with real maple syrup.
Delicious! I made these as written using 1/2 organic maple syrup and 1/2 keto maple syrup. They turned out great! Thank you so much!
Followed the recipe exactly and in 25 minutes they were perfect!
Hi,
Great recipe, so big thank you for that, but definitely a breakfast type muffin than a tea/coffee accompanying type cakey muffin! I used large eggs without thinking about it and would definitely use medium ones next time.
My question is how long will these keep in the fridge and can you freeze them?
Thank you very much again 😊
I love your recipes Dr Jockers! Thank you for sharing!
My only wish is if you could add the volume of ingredients in grams rather than cups or put down the conversion ratio, because different websites give very different results for conversation! 🙈
Thank you so much!
Anita
Love the ingredients but sadly this recipe didn’t work for me either. Even after baking the muffins much longer than recommended, the inside was still uncooked. I was really looking forward to these, bummer!
I used avocado oil instead of coconut. Make sure the blueberries are not frozen as the moisture from the frozen ones leak out at the bottom.