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    Home | Recipes | All Desserts

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

    By Adriana Harlan | 228 Comments | Published: May 30, 2013 · Modified: May 8, 2020

    Recipe Reviews
    4.9 from 55 reviews

    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.

    wooden table topped with four coconut flour blueberry muffins in colorful muffin cups with loose blueberries around

    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!

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

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    4.9 from 55 reviews
    Recipe by Adriana Harlan
    Servings :6
    Prep :15 minutes mins
    Cook :30 minutes mins
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    Ingredients

    • ⅓ cup + 2 tablespoons (59g) coconut flour
    • ⅛ teaspoon baking soda
    • 2 tablespoons raw honey, or maple syrup
    • ½ cup full-fat coconut milk
    • 2 tablespoons coconut oil, melted
    • 3 eggs
    • ½ teaspoon vanilla extract
    • ¼ cup fresh blueberries*
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Preheat the oven to 350°F and line a muffin tin with baking cups.
    • Mix together the coconut flour and baking soda.
    • In a separate bowl, whisk together the honey, coconut milk, coconut oil, eggs, and vanilla extract.
    • Using a rubber spatula, mix the wet and dry ingredients together.
    • Gently fold the blueberries into the batter.
    • Spoon batter into the prepared muffin tin, filling each to the top.
    • Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
    • Set pan on a wire rack to cool. Wait until muffins are completely cool before serving. Store in the refrigerator.

    Notes

    *Frozen/thawed blueberries may not work well in this recipe because they add moisture.

    Shop Equipment Used

    Silicone Muffin Pan
    Silicone muffin pan

    Nutrition per serving

    Calories: 159kcalProtein: 5gFat: 11gSaturated Fat: 9gSugar: 8gFiber: 4gCarbohydrates: 13gNet Carbs: 9g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.
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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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