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Gluten-Free Blueberry Muffins

Updated: Aug 24, 2021


  • 2 Eggs (or if you have an egg allergy, use our recipe for an egg replacement)

  • 2 TBS of butter, melted

  • 1/4 cup of coconut milk

  • 1/4 cup water

  • 1/4 tsp of whole leaf stevia powder

  • 1/4 tsp sea salt

  • 1/4 tsp vanilla extract

  • 1/2 cup of coconut flour

  • 1/4 tsp baking powder

  • 1/2 cup of fresh blueberries

  • muffin tin liners

  • olive oil spray to grease the muffin liners


Preheat oven to 350 degrees F. Blend together eggs, melted butter, coconut milk, water, and vanilla (all the liquids) in a small mixing bowl. Combine in a separate larger mixing bowl the coconut flour, baking powder, salt, and stevia (all the powders). Slowly pour the mixed liquids into the bowl with the powders while stirring. Thoroughly mix the batter until there are no lumps (you can use a stand or handheld mixer). Gently fold the blueberries into the batter. Place the muffin tin liners into a muffin tin and lightly spray them with olive oil. Pour the batter into baking cup liners, careful to leave room for them to rise slightly during baking. Bake at 350 degrees F for 25-30 minutes. Check doneness by inserting a toothpick into a center muffin and if it comes out clean, they are done. This recipe makes 8 muffins.

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