Gluten Free Blueberry Muffins

Hey there! I am keeping this post short and sweet as I get through this week of craziness! I started a new job, working on some side work, and packing to move this week… Phew! I am super excited and so thankful for all of these opportunities!


So onto these delicious mini muffins. I made these on Sunday as a quick grabby snack or breakfast for the week. They are grain free and very easy to make with minimal ingredients. Just make sure you store them in an air tight container or they will be hard as a rock. Have a great week all!

Gluten Free Blueberry Muffins

Recipe from Elana’s Pantry

Gluten Free Blueberry Muffins
Serves 12
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Nutrition Facts
Serving Size
Amount Per Serving
Calories 99
Calories from Fat 74
% Daily Value *
Total Fat 8g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 93mg
Sodium 187mg
Total Carbohydrates 2g
Dietary Fiber 0g
Sugars 2g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/2 coconut flour
  2. 1/2 teaspoon sea salt
  3. 1/2 teaspoon baking soda
  4. 6 eggs
  5. 1/3 agave nectar
  6. 1/3 cup coconut oil, melted
  7. 1 tablespoon vanilla extract
  8. 1 tablespoon fresh lemon juice
  9. 1 cup blueberries, fresh or frozen
  10. Top with lemon zest (optional)
  1. Preheat oven to 350 degrees.
  2. In small bowl add coconut flour, salt, and baking soda.
  3. In a large bowl add eggs, agave, melted coconut oil, vanilla extract, and lemon juice with a hand mixer.
  4. Mix dry ingredients into wet and blend with hand mixer.
  5. Gently fold in blueberries.
  6. Place batter into lightly greased muffin pan or muffin papers. (I made mini muffins) Try not to overfill.
  7. Bake for 16-20 minutes or until set.
  8. Remove from oven and let cool before removing from muffin pan.
Adapted from Elana's Pantry
Adapted from Elana's Pantry
Kim's Healthy Eats

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