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 very soft and moist due to the blueberries and the amount of coconut milk I used. 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!

Recipe update March 24, 2013:  After seeing a lot of comments stating the batter was too thick, I finally found the notebook where I wrote this recipe. The results people were getting after making this didn’t make sense to me because these muffins turned out great when I made them. So anyway, I found my notes and there was an error in the amount of coconut flour added in the recipe below. The correct amount is 1/3 cup + 2 tablespoons, not 3 tbsp! Adding one extra tablespoon of coconut flour will for sure make the batter too thick if you do not compensate by adding more liquid. I updated the recipe below.

3.0 from 1 reviews
Blueberry Muffin (Gluten Free, Nut Free, Dairy Free, Low Carb)
Author: 
 
Ingredients
  • ⅓ cup + 2 tablespoons coconut flour
  • 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: 63

  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 21, 2013 at 5:50 am Reply

    This didn’t come out for me AT ALL. The batter was super thick, like cookie dough. Definitely no “pouring” or “folding” happening. I tried to loosen it up with some extra coconut milk but after adding a whole cup and it still being super thick I gave up. And they came out looking really weird. Nothing like the picture above. Not muffin-y at all. I was afraid to try it but finally did. The taste was ok. Not like a muffin but not awful. Not sure why it came out so badly for me.

    • adriana June 21, 2013 at 10:45 am Reply

      baking with coconut flour is not easy and that is why I don’t have many recipe listing that ingredient. Measuring coconut flour is very tricky because coconut flour absorbs moisture and even if you think you measure 1 cup, that cup could actually weigh more or less and that will affect the consistency of whatever you’re baking. The moisture content in coconut flour can even vary daily. It is best to store your coconut flour in the fridge or freezer. This could be one reason why your muffin didn’t turn out…

  11. 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.

  12. 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

  13. 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.

  14. Andrea June 23, 2013 at 2:19 pm Reply

    I made these muffins and they did not turn out very well. The batter was very thick. as described in the comment above. I did not try adding extra milk. They were not at all sweet. Should I have used sweetened coconut milk?

    • adriana June 23, 2013 at 7:41 pm Reply

      Regarding the coconut flour, please read my answer above. You can adjust the amount of sweetener added to your liking.

  15. 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!

  16. [...] Blueberry Coconut Muffins [...]

  17. 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!

  18. Kitchen Tested (@kitchentested) July 14, 2013 at 10:41 am Reply

    I just made these muffins! I had the same issues as so many others with the batter being too thick but the muffins are still delicious. I’ve baked with coconut flour before with no issues so maybe you need to add more coconut milk or oil to the recipe? Not sure. I added some nutmeg as well and next time, I am definitely adding lemon zest!

  19. 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!

  20. 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. :)

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

    What is the nutrition info per muffin?

  22. Jenn August 29, 2013 at 3:16 pm Reply

    Waiting to pull my muffins out of the oven… I think my batter was too thick too =\

  23. 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

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

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

  25. Malena September 11, 2013 at 12:52 pm Reply

    Any idea why my batter didn’t bind properly? Seemed like the egg had fallen to the bottom and cooked there turning out with ”eggy bottoms”. Very nice flavour otherwise.

    • adriana September 12, 2013 at 7:14 am Reply

      Very strange Malena. Hard to say what went wrong. If you try again please let me know how it turns out.

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

  27. 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!

  28. 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/

  29. 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/

  30. shar schlaegel (martinez) November 21, 2013 at 1:18 am Reply

    never tasted a more awful muffin, to see them all in the garbage was hurtful money wise and time wise.

  31. Aimee November 24, 2013 at 11:38 am Reply

    I have to agree with the other comments, mine came out horrible and I followed recepie to a “t”. The batter was more like cookie dough and end result was more like a scone :-(

  32. adriana November 24, 2013 at 7:54 pm Reply

    I am so sorry to everyone who made this recipe and it didn’t turn out. I found my notes in an old notebook and there was an error in the recipe and the amount of coconut flour added. Please read my updated notes above. I will test this recipe again and give you another followup soon. Adriana

  33. 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.

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

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

  35. 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!

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

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

  37. 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.

  38. 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.

  39. 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?

  40. kwan February 17, 2014 at 4:42 pm Reply

    Made these tonight. Followed instructions almost perfectly but still it did NOT taste good. Plus the ingredients should be changed.
    1) You NEED to add about 1/4 cup (or however much it takes) of regular milk (by regular i simply mean not the coconut milk, so add like almond milk). Because without it, the batter is super thick, almost like cookie batter. Adding more coconut milk will not help it.

    2) There are too many coconut ingredients in this small quick recipe. After the muffins are baked it tastes overwhelmingly like straight coconut. I like coconut things but this was just way too much. Maybe skip the coconut oil, or just leave out the coconut milk and replace with regular or almond milk?

    3) These are sooo BLAND!!! Forget the honey. Unless your honey is super sweet, your not gonna taste any sweetness once its baked. Instead add xylitol or stevia (preferably xylitol since most stevia has an after taste; they’re both low carb sweeteners)

    4) I added some yogurt “frosting” which is just plain Greek yogurt mixed with stevia and a tiny bit of xylitol. I did this because mine was bland. If your already adding sugar to the recipe then you may not need this.

    • adriana February 18, 2014 at 8:55 am Reply

      Kwan, Thank you for your feedback and I am sorry the recipe didn’t come out to your liking.
      Regarding your points, I have to disagree with you completely about the “needing” to substitute the coconut milk with another kind of milk. That just does not make any sense. The recipe calls for coconut milk because its high fat content and it helps as a binder and adds moisture. It also sound like you might have not measured your coconut flour correctly, because your muffins should have been light and fluffy.
      Also, honey is honey and there is no variation in how sweet each brand of honey is. I am glad you like it better with xylitol or stevia and these work well as substitutes for your taste. If there is anything I can do to help next time you make them, please let me know.

  41. 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.

  42. Casey March 29, 2014 at 6:56 pm Reply

    I was hoping these would turn out as well as the commenters stated (after adjusting the coconut flour ratio). I added 1/4 c applesauce since my batter looked too thick. They took about 40 minutes to cook, and they were so “eggy” I had a hard time eating it. Plus, my family had a rough time in the bathroom with all the fiber. Not sure what happened- I’ve cooked with coconut flour before, keep it in the fridge, and measure it by fluffing and scraping it flat. I think it’s just a hard flour to use and I have to keep trying. Thank you for posting your recipes and taking the time to experiment with ratios that work best!

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

    Making these right now! Can’t wait!

  44. 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!

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

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

  46. 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!

  47. 50 Coconut Flour Recipes July 17, 2014 at 12:24 pm Reply

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