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Gluten Free Blueberry Muffins


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Rate this recipe 4.7/5 (6 Votes)


  • ½ cup coconut flour, sifted
  • ½ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • 6 eggs
  • ⅓ cup agave nectar
  • ⅓ cup grapeseed oil
  • 1 tablespoon vanilla extract
  • 1 cup blueberries, fresh or frozen


Servings 12
Adapted from


Step 1

1.In a small bowl, combine coconut flour, salt and baking soda
2.In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer
3.Mix dry ingredients into wet, blending with a hand mixer
4.Gently fold in blueberries
5.Place batter in paper lined muffin tins
6.Bake at 350° for 20-25 minutes
7.Cool and serve

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