Paleo Blueberry Muffins

Paleo Blueberry Muffins

Coconut flour is an amazing thing. It’s made from the coconut pulp that is pressed when making coconut milk. After the milk has been expressed, the pulp that’s left over, is dried, and ground. After that process its suitable use in baking. It makes an excellent grain free flour and Paleo baking ingredient. It even packed with protein and fiber. Sounds too good to be true right? Well it’s not! These blueberry muffins really showcase coconut flour as a stellar ingredient. They are moist and flavorful.

Looking for more incentive to go the Coconut Flour route? Check out these benefits of Using Coconut Flour in paleo baking:

· Excellent source of Fiber

· Full of Protein

· Very Filling

· Good source of manganese

· Good source of lauric acid

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Cooking with coconut flour does take some practice. When baking with coconut flour you’ll learn quickly that a little goes a long way, it’s very absorbent. Because of its absorbency, it can’t be used as a 1:1 substitute for other flours. You also need to increase the amount of eggs and liquid in your coconut flour baking.

You’ll see that this recipes calls for a much more wet ingredient than dry. This is because the coconut flour really does a soaking up those ingredients. What you’re left with is a flavorful, moist muffin that is super delicious and full of fiber.

The blueberries and lemon zest create a deliciously light flavor. Add in the honey and these muffins feel like you’re cheating on your paleo diet! Serve these with a dollop of ghee or almond butter for the perfect paleo muffin. They are delicious warm out of the oven, but you could also freeze them for later. Toss one in your lunchbox for a sweet treat.

Tip: Make sure to measure coconut flour exactly or the muffins may become dry.

Paleo Blueberry Muffins Recipe

Prep Time

Cook Time

Total Time

15 Min

  15 Min

  30 Min


Makes 12 Muffins

  • 6 eggs
  • ¼ cup plus 2 tbsp coconut oil
  • ¼ cup, plus 2 tbsp honey
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • ½ cup coconut flour
  • 1 tsp baking powder
  • 1 cup blueberries
  • ¼ tsp salt


1. Preheat oven to 400 degrees F.

2. Line a muffin tin with cupcake liners and set aside.

3. In a large bowl whisk together the coconut flour, baking powder, and salt.

4. In another bowl whisk together the eggs, coconut oil, honey, vanilla extract, and lemon zest.

5. Add the wet ingredients to the dry and mix together with a wooden spoon until ingredients are well incorporated and a smooth batter forms.

6. Spoon the batter into the muffins cups, making sure to evenly distribute between all 12.

7. Bake in the oven for 12-17 minutes, until a toothpick comes out clean.

8. Allow to cool on a wire rack before serving.

Nutritional Facts  (Per Serving)













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