Print Recipe
4.78 from 35 votes

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

This Blueberry Muffin recipe is made with coconut flour and is free of any nuts, dairy, grains and gluten. Healthy, quick and easy to make, moist and soft. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: blueberry, coconut flour, low carb muffin, paleo muffins
Servings: 6
Calories: 159kcal
Author: Adriana Harlan - LivingHealthyWithChocolate.com

Ingredients

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.

Nutrition

Calories: 159kcal | Carbohydrates: 13g | Protein: 5g | Fat: 11g | Saturated Fat: 9g | Fiber: 4g | Sugar: 8g