One of my favorite memories growing up was waking up to the smell of fresh blueberry muffins baking in the kitchen.
My mom always said they were her way of showing love—a warm, homemade treat to start the day right. Fast forward to now, I’ve recreated that same cozy feeling but with a healthier twist.
These Paleo Coconut Flour Blueberry Muffins are packed with all the good stuff and none of the guilt, perfect for mornings when you want something comforting but still clean.
Tips and Variations
- Add-ins: Throw in a handful of chopped nuts or unsweetened shredded coconut for texture.
- Citrus Twist: Add zest from one lemon for a bright flavor.
- Dairy-Free Sub: Use ghee instead of coconut oil if you prefer.
Serving Suggestions
These muffins pair perfectly with a dollop of almond butter or a spoonful of coconut yogurt on the side. For a fancier touch, dust with powdered coconut sugar or drizzle with a bit more honey.
Let these muffins remind you that eating healthy doesn’t have to feel like a compromise. They’re proof that nutritious and indulgent can live happily together—just like my family’s empty muffin tray.
Paleo Coconut Flour Blueberry Muffins
- Total Time: 30 minutes
- Yield: 6 muffins 1x
- Diet: Gluten Free
Description
Soft, fluffy, and packed with juicy blueberries, these coconut flour muffins are Paleo-friendly, naturally sweetened, and perfect for a wholesome breakfast or snack.
Ingredients
- 1/3 cup coconut flour (sifted for fluffiness)
- 4 large eggs (pasture-raised, if possible)
- 3 tbsp melted coconut oil (extra for greasing)
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 cup fresh or frozen blueberries
Instructions
- Preheat Your Oven: Set to 350°F (175°C). Grease a muffin tin with coconut oil or use parchment liners.
- Whisk the Wet Ingredients: In a bowl, beat the eggs, then add the coconut oil, honey, almond milk, and vanilla. Mix until smooth.
- Mix the Dry Ingredients: In another bowl, combine coconut flour, salt, and baking soda. Sifting helps prevent lumps.
- Combine Wet and Dry: Gradually add the dry mix into the wet ingredients, stirring gently until just combined. Don’t overmix—it’s okay if it’s a little lumpy.
- Fold in Blueberries: Gently stir in the blueberries to keep them intact.
- Scoop into Muffin Tin: Fill each cup about 2/3 full.
- Bake: Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool: Let the muffins cool for at least 10 minutes before popping them out.
Notes
- You can swap honey for maple syrup.
- Add a dash of cinnamon for a cozy twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Paleo, Gluten-Free
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 6g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 95mg
