Gluten Free Blueberry Muffins

Ok, so since I have been gluten free, I have made recipe after recipe trying to make the perfect blueberry muffin!  You see, growing up, I was obsessed with the boxed blueberry muffins.  Now I am not saying these taste just like the boxed stuff, but in my opinion are much better. I prefer to use fresh berries, especially when they are in season.

Please don’t give up on making these when you see that you have to whip egg whites.  Those fluffy whites are the key to making these light and delicious.  These gluten free, grain free, nut free blueberry muffins will surely please your taste buds.

Gluten Free Blueberry Muffins

  • 1/2 cup melted butter or coconut oil
  • 1/2 cup honey
  • 6 eggs, separated
  • 1/3 cup plain yogurt
  • 2/3 cup coconut flour, packed
  • 1/2 teaspoon baking soda
  • 1 cup blueberries, fresh or frozen
  • 1 tablespoon coconut flour, packed
  • zest of one lemon (optional)
  1. Preheat oven to 325.
  2. Whip eggs whites to stiff peak.
  3. In a separate bowl, whisk together butter, honey, yogurt and egg yolks.
  4. Add coconut flour and baking soda to butter mixture.  Whisk to combine.
  5. Fold 1/3 of the eggwhites into the batter at a time, lightening it as you go.
  6. Coat the blueberries in the extra tablespoon of coconut flour in a small bowl.
  7. Add blueberries, gently folding in.  Do not overmix.
  8. Immediately scoop into 12 lined or greased cupcake tins.
  9. Bake for 25-30 minutes.  (if using frozen blueberries they will take longer)

I like topping each muffin with a few fresh blueberries before baking.  Enjoy!

11 thoughts on “Gluten Free Blueberry Muffins”

  • I would love to try this but wanted to make sure I put in the right amount of fat. Is “1/2 melted butter or coconut oil” 1/2 cup or 1/2 of something else?

    • Oh no! I just corrected it. It is 1/2 cup of butter or oil. Thank you for pointing that out for me :)

    • Hi Jenni,

      I have not worked with stevia before, so I’m not sure how they would turn out. If you do try, please report back :)

  • I didn’t try it with stevia yet, but they were a hit using honey! This week I will try a stevia blend and let you know how it turns out :) Love the recipes!

    • I’m sorry Tom, is it possible they weren’t baked long enough? Or perhaps the coconut flour was not firmly packed when measuring? Each oven works a little differently and they do take a bit of time to cook.

  • These are so good!! The only ‘issue’ that came up was that they were crumbly. No one really considers that an issue other then the perfectionist in me, and I think I know what happened. I used frozen blueberries, and while they mixed in fantastically, they also froze or hardened the dough around them causing it to become crumbly. I think next time if I used frozen blueberries, I need to just let the dough sit for 15-20 minutes after I mix them – or unthaw the berries before I put them in!

    Thank you for another wonderful recipe!

  • Michelle, I have been dying to make these and finally got to last night! I had a hard time finding reasonably priced fresh blueberries. Lol The only thing I had trouble with was whisking the egg whites and 15 minutes later when my hand hurt and I still didn’t have “stiff peaks” I gave up and used “fluffy, runny peaks” but they turned out wonderful!! Later I realized what the whisk attachments for the hand mixer are for that I never used!! I will try that next time. They did turn out great though. :)

  • Michelle,
    These are incredible. The house smells lovely and the kids have no idea they are gluten free!! Feeling pretty good!

  • I’ve been cooking from this site daily:) I have these in the oven now, already smelling awesome! Except I am using native to Montana, huckleberries…we shall see!

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