These Paleo blueberry muffins are the healthy, low-carb gluten free breakfast solution you’ve been looking for. Made with coconut flour, but they’re not eggy, like baked goods made with coconut flour can tend to be.
These muffins are moist and flavorful, and not at all crumbly or dry. The secret’s in the whole cup of blueberries you cook down with 1/4 cup honey before blending it all right into the batter.
Since I first posted this recipe, I have tested it many times with smooth, unsweetened applesauce in place of the cooked blueberries in the batter. The blueberries will turn the muffins, well, bright blue. If you don’t like bright blue food, then I recommend using the applesauce instead. :)
I remember receiving an email years ago from a reader, informing me that she and her family loved these muffins—but didn’t care for the blue color. It only took nearly 3 years … and I solved her color problem!
Oh, and like all blueberry muffins, these would work perfectly—maybe even better—with frozen blueberries, which are always the most perfect, fat berries you’ve ever seen. Just thaw them first, and continue with the recipe as written.
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Prep time:Cook time:Yield:12 muffins
2 cups (about 11 ounces) fresh blueberries, rinsed and patted dry (can use frozen, thawed) (See Recipe Notes)
4 tablespoons (84 g) honey
4 tablespoons (56 g) virgin coconut oil, melted and cooled
4 eggs (200 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
1/2 cup (64 g) coconut flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
Reduce the blueberries
You can replace 5 ounces of the blueberries with 3/4 cup (160 g) smooth, unsweetened applesauce. Just add about 4 minutes to the total baking time. The muffins won’t be blue.
Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin, and set it aside.
In a small, heavy-bottom saucepan, place 1 cup (about 5.5 ounces) blueberries (or applesauce) and the 4 tablespoons of honey. Cook, stirring frequently, over medium-high heat. First, the mixture will liquify and bubble up. Continue to cook until the berries have all burst and the mixture has thickened (about 5 minutes total, less if using applesauce). Remove the saucepan from the heat and set aside to cool briefly.
In a food processor fitted with the steel blade (or a blender), place the coconut oil, eggs and vanilla, and pulse to combine. Add the cooked blueberries (or applesauce) and honey, and pulse again to combine. Add the coconut flour, baking soda and salt, and pulse until well-combined. The mixture will be thick and soft, like batter.
Divide the batter evenly among the prepared muffin cups, and smooth the tops with wet fingers. Divide the remaining whole blueberries among the cups, placing them in a single layer on top of the batter in each muffin cup, and pressing them gently into the batter.
Place the muffin tin in the center of the preheated oven and bake until the muffins are puffed and a toothpick inserted in the center comes out clean (about 18 minutes, about 4 minutes longer if you used applesauce). Remove from the oven and allow to cool for at least 5 minutes in the tin before transferring to a wire rack to cool.