The texture of these blueberry muffins are light and fluffy. Using coconut flour creates this fluffy texture, so do not substitute almond flour for it. They have very different properties, and react differently to the ingredients. Get ready to set your taste buds tingling after a bite into these slightly sweet and very berry muffins!

blueberry muffins

Blueberry Muffins


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


  • Preheat oven to 350° F
  • In a small bowl, combine coconut flour, salt and baking soda
  • In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer
  • Mix the dry ingredients into wet ingredients, blending with a hand mixer
  • Gently fold in blueberries
  • Place batter into a muffin pan
  • Bake at 350° F for 20-25 minutes
  • Cool and serve

Pin It on Pinterest

Share This