Blueberry Muffins

Name: Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ½ cup coconut flour; ½ cup coconut oil, (melted); ¼ cup honey; ½ cup fresh blueberries; 3 eggs; 2 teaspoons baking powder; 1 teaspoon vanilla extract; pinch salt

18 Shares

Jump to Recipe

There’s no doubt that fresh blueberries in a fluffy muffin are such a delicious treat. With these healthy blueberry muffins, you can eat them guilt free! Paleo Blueberry Muffins are the best blueberry muffins because of their flexibility in so many diets.

This post may contain affiliate links which won’t change your price but will share some commission.

This healthy blueberry muffin recipe is possible with the use of coconut flour instead of standard all-purpose flour. It also takes advantage of the natural sweetness of a touch of honey which helps you avoid refined sugar. Use coconut oil to avoid the downsides of vegetable oil.

Juicy blueberries give plenty of fresh blueberry flavor to these healthy muffins, but you can add lemon zest to make delicious lemon blueberry muffins. Add some banana for healthy blueberry banana muffins or try substituting the honey for pure maple syrup.

If you don’t mind the added sugar, some mini chocolate chips can go a long way with giving this a different sort of sweetness, but we really think the juicy berries do the job just fine.

If you don’t have fresh blueberries, you can use frozen blueberries but we suggest thawing them before using them for the best results.

Blueberry Muffins are not just an easy muffin recipe, but they are healthy, tasty, and feature so many wholesome ingredients. Using less sugar without giving up any of the sweet flavor is a huge win for you and whoever you are serving these to.

Why You’ll Love this Recipe:

Naturally paleo-friendly: Made without grains, dairy, or refined sugar—perfect for clean-eating lifestyles.
Quick and easy: One bowl, simple ingredients, and ready in under 30 minutes.
Moist and fluffy: Coconut flour and eggs give these muffins a tender, satisfying texture.
Bursting with blueberries: Each bite is packed with juicy, fresh blueberries.
Perfect for meal prep: Great for breakfast, lunchboxes, or a wholesome snack on the go.

Ingredients to Make Blueberry Muffins:

coconut flour. This grain-free flour is highly absorbent, so a little goes a long way. It gives the muffins structure while keeping them light and fluffy.
coconut oil. Adds moisture and richness. Make sure it’s melted and slightly cooled before mixing with the eggs.
honey. Naturally sweetens the muffins without any refined sugar. Maple syrup can be used as an alternative if desired.
eggs. Provide structure and moisture, essential when baking with coconut flour.
blueberries. Add juicy bursts of flavor. You can use frozen blueberries, just toss them with a bit of coconut flour to prevent sinking.
vanilla extract. Adds warm, sweet flavor that pairs perfectly with the honey and blueberries.
baking powder. Helps the muffins rise and creates a lighter texture.

How to Make Blueberry Muffins:

Preheat the oven to 350°F and line a muffin tin with paper liners or lightly grease with coconut oil.
In a medium bowl, whisk together the eggs, melted coconut oil, honey, and vanilla extract until smooth.
Add the coconut flour, baking powder, and a pinch of salt. Stir until fully combined and the batter thickens slightly.
Gently fold in the blueberries.
Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Recommended Equipment

in my Amazon Storefront

Glass Mixing Bowl Set

Wooden Utensil Set

Measuring Cups & Spoons

Glass Measuring Cups

3-Tier Cooling Rack

Digital Hand Mixer

Recipe Notes & Tips:

Let the batter sit: Coconut flour thickens as it absorbs moisture. Letting the batter rest for 1–2 minutes helps improve texture before baking.
Don’t over mix: Gently fold in the blueberries to avoid breaking them and turning the batter purple.
Use room temperature ingredients: Especially the eggs, this helps prevent the melted coconut oil from solidifying when mixed.
Watch the bake time: These muffins bake quickly. Start checking around the 18-minute mark to avoid over baking.
Cool completely: Coconut flour muffins are delicate when hot. Let them cool fully to firm up before removing from the pan.
Optional add-ins: Add lemon zest for a bright twist or a sprinkle of shredded coconut for texture.

Serving Suggestions:

How to Store:

Room temperature: Store cooled muffins in an airtight container for up to 2 days. Line the container with a paper towel to absorb excess moisture.
Refrigerator: For longer freshness, store in the fridge for up to 5 days. Reheat slightly before serving for best texture.
Freezer: These muffins freeze well. Place in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge or warm gently in the microwave or oven.

FAQs:

Can I use frozen blueberries?

Yes, just toss them in a little coconut flour before folding them into the batter. This helps prevent them from sinking or turning the muffins purple.

Can I make these egg-free?

Unfortunately, no. This recipe relies on eggs for structure and moisture, especially when using coconut flour. A different recipe would be better suited for egg-free baking.

Are these muffins sweet?

They’re lightly sweetened with honey, perfect for breakfast or snacks. You can add a bit more honey or a few chocolate chips if you prefer a sweeter version.

Grab your Free copy

Get a FREE Healthy Meal Planning Ebook