Living Healhty With Chocolate eBook

Blueberry Muffin (Gluten Free, Nut Free, Dairy Free, Low Carb)

I received many requests to create a nut free version of my Paleo Blueberry Muffin from people who are allergic to nuts. This new Blueberry Muffin recipe is made with coconut flour and is free of any nuts, dairy and gluten. The main ingredients for the muffins are coconut flour, coconut oil, coconut milk and eggs.

The consistency of these muffins is soft and moist. You can adjust the sweetness to your liking, but since I haven’t eaten much sugar for the past few years, I think 2 tablespoons of honey was just the right amount to make 6 muffins.

Paleo Coconut Flour Blueberry Muffin

Here is a tip to baking with coconut flour: Do not pack the coconut flour into your measuring cup as you may end up with more than the recipe calls for. Smash any big clumps in the coconut flour first and then fluff the flour with your measuring tool. Fill your measuring cup or spoon and level it off with a knife.

I would love to hear your feedback on this recipe and if you think the ratio of the ingredients need some tweaking. Enjoy!

Blueberry Muffin (Gluten Free, Nut Free, Dairy Free, Low Carb)
Author: 
 
Ingredients
  • ⅓ cup + 2 tablespoons coconut flour (approximately 59 grams)
  • ⅛ teaspoon baking soda
  • 2 tablespoons raw honey
  • ½ cup coconut milk, full fat
  • 2 tablespoons coconut oil, melted
  • 3 eggs
  • ½ teaspoon vanilla extract
  • ¼ cup fresh blueberries
Instructions
  1. using a rubber spatula, mix the coconut flour with the baking soda in a bowl
  2. in a separate bowl, whisk together the honey, coconut milk, coconut oil, eggs, and vanilla extract
  3. add the coconut flour mixture and mix to form a batter
  4. fold in the blueberries
  5. pour batter into paper lined muffin pan cups and bake at 350°F for 30-35 minutes or until tops start to turn golden brown. Wait until they are completely cool before removing from the pan.

Recipe makes 6 blueberry muffins. Store in the refrigerator.

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Posted in: Desserts, muffins / cupcakes
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Love to hear your comments on this!

Comments: 56

  1. Victoria May 30, 2013 at 8:31 am Reply

    What if you’re allergic to nuts and coconuts? :(

    • adriana May 30, 2013 at 8:44 am Reply

      are you really allergic to coconut? how about dairy? you could try using the almond flour blueberry muffin recipe and substitute the almond flour for sunflower seed flour (ground up roasted or raw sunflower seeds), the coconut milk for whole milk or greek yogurt and the coconut oil for butter

  2. [...] Healthy With Chocolate | Living Healthy With Chocolate / Posted on: May 30, 2013 Living Healthy With Chocolate | Living Healthy With Chocolate – I received many requests to create a nut free version of my Paleo Blueberry Muffin from [...]

  3. Karen May 30, 2013 at 9:23 am Reply

    Love all your recipes but have a question on the coconut oil. It is never specified in recipes if the oil should be in liquid form or kept in solid form. I think I assumed liquid form on a few recipes (not all yours) I have tried and the consistency of the end product did not turn out right. Any guidance for this new coconut oil user?

    • Patti June 1, 2013 at 7:35 am Reply

      Its almost always in liquid form. : )

  4. Shannon June 1, 2013 at 4:31 pm Reply

    Also wondering about the coconut oil thing …

  5. adriana June 3, 2013 at 8:03 am Reply

    I will specify when I used melted or solid coconut oil from now on. This and most all my recipes are in liquid form. Here in Hawaii my coconut oil never gets solid, the weather is always too warm here!

  6. Claudia R.H. June 3, 2013 at 11:21 am Reply

    I made these today and they were surprisingly good for Paleo- moist, flavorful, and not overwhelmingly coconut-y. Even my toddler daughter was saying, “Yum!” in between bites.

  7. Ruth June 5, 2013 at 6:30 pm Reply

    It’s easier to work with melted coconut oil and all the other ingredients at room temperature. I have great results in that way.

  8. Ashlie Frear (@ashlie914) June 7, 2013 at 12:12 pm Reply

    These look great. Will be making them for my daughter and fiancé. I unfortunately am allergic to eggs :(

  9. Krystal June 12, 2013 at 11:18 am Reply

    What is the dietary count on this. It looks great!

  10. Kristina June 22, 2013 at 6:10 am Reply

    Oh darn, yeah I had the flour in the pantry. I was careful to fluff the flour and not go over the amount but maybe it’s because it was in the pantry.

  11. Jennifer June 22, 2013 at 4:32 pm Reply

    If you don’t have coconut oil, could you use butter or olive oil, or a different type of oil, I find it hard to acquire coconut oil where I live.

    • adriana June 22, 2013 at 4:47 pm Reply

      yes, butter will work

  12. Pam June 23, 2013 at 10:31 am Reply

    what can I sub in for the eggs? my son is allergic to eggs, dairy and wheat… trying to find recipes for him.

    • Layla Falcon October 6, 2013 at 8:18 pm Reply

      Try flax eggs – 1 tablespoon flax meal plus 3 tablespoons water
      My blog has some egg free recipes and they’re all dairy and wheat free.

  13. Maria June 23, 2013 at 11:27 pm Reply

    Love this recipe! Will be featuring it on my blogpost about baking with coconut flour :) Thanks!

  14. [...] Blueberry Coconut Muffins [...]

  15. Gerlinde in Dallas June 30, 2013 at 10:14 am Reply

    I’m still trying to get used to baking with coconut flour. Your muffins look wonderful; will definitely be giving these a try!

  16. Angie July 19, 2013 at 6:46 am Reply

    I have made these several times now and they are my go to muffin recipe now. My batter is not too thick. I use whatever liquid I have at the time: coconut milk, almond milk, heavy cream. It’s all worked for me. Last time I added banana so I didn’t use extra honey but for the blueberry, I would use a little extra sweetener. I use “let’s do organic” coconut flour always. I also kinda do the opposite. I don’t fluff my flour but make sure it’s in the measuring spoon real good and very level. No rounded measurements since coconut flour is so dense. Very good recipe for paleo muffins. in like it a lot.

    • adriana July 19, 2013 at 11:08 am Reply

      thank you for the review!

  17. Anonymous July 24, 2013 at 5:32 am Reply

    how many calories are per muffin?

    • Rachel August 8, 2013 at 4:31 pm Reply

      I am wondering the same thing Anonymous. :)

  18. Rachel August 8, 2013 at 4:30 pm Reply

    What is the nutrition info per muffin?

  19. Mary September 4, 2013 at 1:05 am Reply

    Can I use maple syrup in lieu of honey ?

    • adriana September 4, 2013 at 9:38 am Reply

      yes

  20. Fabia September 7, 2013 at 5:10 am Reply

    First time baker…. They burnt really quickly? Was the oven too ‘pre- heated’?…

  21. […] muffins hit the allergy-free trifecta – no gluten, dairy or nuts*. Visit Living Healthy With Chocolate for the […]

  22. Wellness-Journey September 27, 2013 at 12:55 pm Reply

    I made these for my friend this evening who is under the weather. She leads a paleo lifestyle. This is the first time I bake muffins with coconut flour. I added an additional 1/3 cup of coconut milk.The muffins turned out great. Taste tested by my husband and children.Thank you!

  23. Delissin October 27, 2013 at 1:37 am Reply

    Hi! I love your blog and your recipes. I just made your Muffins and the turn out deliciously. I used dry blueberrys as I didn´t have fresh in hand.

    I love the taste. The texture (on mines) are similar to a Britsh Scone… mmm… good!

    I made the mistake of filling up too many muffin cups, so mine don´t look as beautifull as yours. Also they didn´t rise. So next time I will make just 6 muffins and I will make the pretty before putting them in the oven.

    I will use this recipe several times as it´s great! Thanks a lot!

    Yo can have a look at mine here: http://delissin.com/muffins-sin-harinas-vainilla-arandanos/

  24. Jay October 29, 2013 at 9:23 pm Reply

    I just made a batch of these and again my batter was way too thick and they could have been sweeter for sure…I do keep my coconut flour in the fridge already and i sifted the flour as well so that isn’t the reason they turned out thick…I will make them again and try extra coconut milk and maybe some more baking soda along with baking powder…I have a batch of banana choc chip muffins In cooking now and that recipe was perfect in consistency! http://thevibrantfamily.wordpress.com/creative-recipes/muffins/coconut-banana-chocolate-chip-muffins-gluten-free-and-paleo/

  25. KG December 2, 2013 at 9:29 am Reply

    Delicious! I made these today and they are amazing. Easy to make, very moist and great flavor. I will definitely make these again.

  26. Steph K January 4, 2014 at 10:24 pm Reply

    I made these mini muffin style and with almond flour, they are delicious!

  27. Thoughtful Cooking January 6, 2014 at 10:47 am Reply

    I’ve been looking for a way to get more coconut oil into my recipes, and I hadn’t yet found a blueberry coconut muffin that included any, thanks!

  28. Marsha January 15, 2014 at 7:33 am Reply

    Any idea what the nutritional content of these muffins are? Calories.. fat… carbs.. protein?

  29. Tianda January 15, 2014 at 1:39 pm Reply

    can I use skim milk instead of coconut milk?

    • adriana January 15, 2014 at 1:56 pm Reply

      The recipe calls for full fat coconut milk. I am not sure skim milk will work unless you adjust the amount added. You can substitute the coconut milk for heavy cream.

  30. Terry January 27, 2014 at 4:44 pm Reply

    Made these muffins tonight. Didn’t have blueberries so I sprinkled some unsweetened coconut and a few walnut pieces on the top, before baking. (Didn’t want to wait to pick up blueberries). They were absolutely delicious, very moist and light. Wish I would have made a double batch! Hubby said it was a keeper recipe.

  31. Alex February 13, 2014 at 1:39 pm Reply

    Great recipe!

    I wanted to ask how I could go about using a combination of almond flour and coconut flour. I ended up doing this out of necessity when I tried making these muffins, and although the muffins didn’t rise very much, the flavor was delicious! So if I use, for example, half a cup of almond flour, how much coconut flour and eggs should I use (still using the 1/2 c of coconut milk)?

    • adriana February 15, 2014 at 11:18 am Reply

      Alex, I am sorry but without doing some testing first I can not answer your question. How much almond flour did you add to this recipe? Did you modify anything else? Is your goal to just make it rise, since you said the taste was good?

      • Alex February 16, 2014 at 5:18 pm Reply

        Yes, I just want it to rise but keep the flavor.

        I used about 3/4 c almond flour, 1/4 c coconut flour, and 1 egg. I’m going to try again using a little less coconut flour because I think that might have been the problem. The batter came out very very thick. Maybe 2 eggs?

  32. Kerry February 25, 2014 at 8:36 pm Reply

    Made these muffins yesterday and they were lovely. First muffins I have ever made actually :). I substituted coconut milk with ordinary milk. However I suspect I have a dairy intolerance. Would water be ok instead of coconut milk? I don’t like the additives to coconut milk, and though I know I can make my own coconut milk, water would make this Easter.

    • adriana February 26, 2014 at 10:19 am Reply

      Kerry, water might work, but you will need to add less and without doing some testing I don’t know how much. The coconut milk has a lot of fat which helps with moisture and to bind the ingredients together. Please let me know how it goes if you make it with water.

  33. Roya Rachel April 27, 2014 at 2:56 pm Reply

    Making these right now! Can’t wait!

  34. Alaina May 15, 2014 at 2:35 pm Reply

    Awesome!!! im a cook, not a baker. so, i improvised. having worked with coconut flour before i decided to double the recipe and then add enough skim milk til it was the consistency of cookie dough. then, i added baking truvia to taste. as sweet as cookies :) turned out perfect, no egginess. this is now my go to for a tasty quick and healthy breakfast. thanks!

  35. Alaina May 15, 2014 at 2:37 pm Reply

    Also, sorry about the mess. I was cooking a lot of stuff.

  36. Nath May 31, 2014 at 12:15 am Reply

    Hi everyone, I just wanted to add my experience to all yours!
    First time I made these muffins, they were a little too wet in my opinion, and way too sweet for me (and for my hubby, who is a sweet tooth!;-))
    This morning I tried it again, but I replaced coconut oil with ghee and I used agave syrup instead of honey (I think I also used slightly less of it than the honey I used last time)

    Also I’m using frozen blueberries, so this must be the reason why there was more moisture with it….

    Anyways, this time it was absolutely d.e.l.i.c.i.o.u.s.!!!!
    Hubby even ate 2 of them in a row! (Hum me too!;-)

    I think the texture was different his time, less moist, more like fluffy and “soft and tender”, because of the ghee and using less frozen blueberries, resulting in less water melting while cooking.

    Anyways, thank you so much for this recipe!
    My husband says it helps him staying away of carbs, while still having something sweet and “desserty”!! :-)
    And I LOVE it!

  37. 50 Coconut Flour Recipes July 17, 2014 at 12:24 pm Reply

    […] 38. Blueberry Muffin Recipe […]

  38. Emma September 6, 2014 at 4:26 am Reply

    Hi,
    I don’t know just yet how these have turned out as they are still in the oven but I’ve used the new amount and my batter is so thick and dough like and whilst cooking they don’t rise and just seem to burn on the tips of the dough. Do you have the conversion to grams/ounces as I don’t usually use cups so this may be the problem. I’m new to using coconut flour and don’t want to be turned off it just yet! Thanks x

    • adriana September 6, 2014 at 3:22 pm Reply

      Hi Emma,
      How did they turn out?
      1/3 cup + 2 tablespoons of coconut flour is approximately 59 grams.

      • Emma September 18, 2014 at 7:32 pm Reply

        Sorry, I didn’t get your reply! Thanks for the conversion, I will try it again with your measurements but I have also bought some cup sizes for baking. The muffins were edible! I think too much flour-they were quite light to bite but took an age to chew as they kept absorbing all saliva in my mouth! I don’t think that’s right is it?xx

        • adriana September 18, 2014 at 8:13 pm Reply

          They should definitely not be chewy. These muffins have a light and fluffy consistency.

          • Emma September 18, 2014 at 8:57 pm

            I don’t think they were chewy, it was more that they dried my mouth out so took more time to chew to swallow if that makes sense?! Not chewy as they were cake like but as I say quite absorbing in my mouth. X

  39. Alana September 15, 2014 at 1:24 pm Reply

    I’m not sure why but mine turned out really oily and had the texture of a quiche… Any idea where I went wrong??

    • adriana September 18, 2014 at 7:23 pm Reply

      Alana, how did you measure the oil and was it melted. This recipe calls for only 2 tablespoons, so your muffins should have really not been so oily like you say.

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