Gluten Free Blueberry Muffins

I've been craving a blueberry muffin recipe that is tastes so good that you totally forget that it is healthy.  Eating healthy does not have to mean deprivation!   Of course you should eat a lot of vegetables, but I bet you still want to bake some tasty blueberry muffins on the weekend that the whole family can enjoy.  Well, me too!

Coconut flour is a new, gluten free flour I've been experimenting with lately.  I like it because it is not a grain and is high in protein and fiber, rather than carbohydrates. 

The first time I used it, I just substituted it for rice flour in one of my recipes, but I quickly learned you cannot do that!  Coconut flour is extremely absorbent.  I went from having a batter to a dry, crumbly mess! 

In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour.  You will also need to increase the number of eggs.  In general for every one cup of coconut flour you use, you will need to use six beaten eggs in your recipe in addition to approximately one cup liquid such as coconut milk. 

In this recipe, I use part coconut flour and part almond flour.  So, it is not only gluten free, but also high in protein and healthy fats.  This makes them perfect for breakfast or a snack anytime of day!  And the struesel crumb topping takes them over the top!


  • 2 cups almond flour (process raw almonds in a food processor until finely ground)
  • 1/2 cup coconut flour
  • 2 tsp. cinnamon
  • 1/4 tsp. sea salt
  • 1/2 tsp. baking powder
  • 3 eggs, beaten
  • 2 tsp. vanilla extract
  • 1/2 cup coconut oil or butter, melted
  • 1/3 cup agave
  • 1/4 tsp. freshly grated lemon zest
  • 1/2 cup almond milk or water
  • 1 cup fresh or frozen blueberries

Crumb Topping:

  • 2 Tbsp. coconut flour
  • 2 Tbsp. unrefined sugar, such as Rapadura brand
  • 1/2 tsp. cinnamon
  • 1-2 Tbsp. butter

Preheat oven to 350 degrees.

Place the almond flour, coconut flour, cinnamon, sea salt, and baking powder in a bowl and mix well to combine. 

In another bowl, add the eggs, vanilla, agave, melted coconut oil or butter, lemon zest, and almond milk.  Whisk or stir with a fork to combine. 

Add the wet ingredients to the dry ingredients.  Fold in the blueberries. 

Place batter into greased muffin tins or paper liners, filling close to the top.  It should make about 16 average sized muffins.

In a small bowl, combine the 2 tablespoons coconut flour, 2 tablespoons unrefined sugar, and 1/2 teaspoon of cinnamon and mix well.  Cut in the butter with a fork or pastry blender until the mixture resembles coarse crumbs.  Sprinkle over the batter in the muffin cups.  This topping is optional, but highly recommended. 

Bake in a preheated oven for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Remove from pan and cool on a wire rack. 

Makes 16 muffins


Becky Mauldin, N.D. is a Naturopath, teacher, speaker, and author.  She has authored two gluten-free cookbooks, Vibrant Health and Recipes for Life. Her story of recovery from an incurable illness has inspired many people around the world. She is known for making a healthy diet achievable for real people and real life.

Connect with her on Facebook and let her know what you think of this post. 


This post is linked to:

Related Posts Plugin for WordPress, Blogger...
Be Sociable, Share!
This entry was posted in Breads, Breakfast. Bookmark the permalink.

5 Responses to Gluten Free Blueberry Muffins

  1. Linda says:

    I've been experimenting with coconut flour a little bit too.  Like you said, it's not a one for one substitute for other flours.  I'm also using more almond flour.  I like that you used both flours.  These muffins look great!

    • Becky Mauldin says:

      Yes, using the coconut and almond flours together gives the muffins a nice texture. I like the combo better than almond flour or coconut flour alone. I hope you enjoy them!

  2. Michelle says:

    When I saw this recipe this morning I really wanted some blueberry muffins!  I didn't have any coconut flour but I knew there was a recipe in your cookbook for blueberry muffins. So, I used it!  Everyone loved them!  Now I have to go find some coconut flour so I can try this new and improved version later this week!

    • Becky Mauldin says:

      You can add the lemon zest to that recipe from my Vibrant Health cookbook and make the crumb topping with rice or almond flour instead of the coconut flour. Glad they enjoyed them!!

  3. Jill says:

    I just started baking with coconut flour so that info on how much to sub in for regular flour is very helpful.  These muffins look delish and I will be trying them soon!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>