Le Famished Cat

{GF} Coconut Flour Blueberry Muffins 13
Gluten Free,  Sweets & Snacks

{GF} Coconut Flour Blueberry Muffins

Hello I am baaaack and baking again after a week away from JHB in the Kruger.

On our way back, we stopped at Joubert and Sons, a farm stall on the N4 in Schoemanskloof. This place is fruit heaven – there is an assortment of citrus and other fruits available and we bought bags and bags of oranges and grapefruit and some other goodies – but more and that soon.

We also got a punnet of blueberries which is why I decided to make these Gluten Free Coconut Flour Blueberry Muffins.

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Gluten Free Coconut Flour Blueberry Muffins

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Using Coconut Flour is always a risk because of how temperamental it can be – use too much and you end up with a dry, rock hard cake and a batter so stiff it could be used as cement.

I messed this batch up once last night and then tweaked again this morning by adding more butter. This recipe makes 6 muffins, but you can double ingredients to make more.

Enjoy making these and please tag me if you do.


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Recipe for these Gluten Free Coconut Flour Blueberry Muffins is very EASY


  • 1/4 cup Sifted coconut flour
  • 1/4 teaspoon baking powder
  • 3 large eggs
  • 1 teaspoon dessicated coconut
  • 3 tablespoons butter or melted coconut oil
  • 3 tablespoons creamed honey
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup blueberries that you have washed and dried


  1. Preheat the oven to 200°c and line a muffin pan with 6 muffin cups
  2. Sift together the coconut flour and baking powder, and mix until well blended.
  3. Whisk together the eggs, butter, honey, salt, and vanilla until light and fluffy – you need to incorporate air in this step of the recipe
  4. Mix the dry ingredients into the wet ingredients and fold the blueberries into the batter until evenly incorporated
  5. Scoop the batter into the prepared muffin cups, filling each about half full
  6. Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean
  7. Cool in the pan, then transfer to a rack to cool
  8. Serve immediately or keep in an airtight container until you eat these

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