Blueberry Coconut Muffins (gluten free)

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One fine morning, us girls, decided to make muffins together. Now, you may be wondering why these muffins are gluten free with all the bread posts on our site. Well, the truth is, I just recently found out that wheat doesn’t particularly like me much. With all of the gluten free hype, I thought I’d cut it out of my diet for a while, reintroduce it, and see how my body reacted. Now, I’m not saying I’m full blown allergic or anything, but there sure is a noisy, not so pleasant smell after my consumption of wheat. What?

blueberry coconut muffin2

So, low and behold, the gluten free blueberry coconut muffin! Why blueberries? Because my 3 year old eats them by the bag full. Why coconut? Because it’s delicious. Why gluten free…we already covered that!


I started with the recipe on the back of Trader Joe’s gluten free flour bag and made a few tweaks. The girls mixed up the batter and dropped the blueberries into the muffin cups one by one. Why? “Because there must only be 6 blueberries per muffin Mom!” Oh, of course.

Ready for the oven


One warning, the finished product may look pretty, but these muffins are super moist and stick to these paper muffin cups like crazy. They were delicious, but we lost a lot of yum due to muffin cup malfunction. My advice, definitely use silicone or foil lined muffin liners for these muffins. Or, you could be crazy and do it the old fashioned way and grease the pan and go cupless!

Keepin’ It Crazy!


Blueberry Coconut Muffins (gluten free)
Prep time
Cook time
Total time
Gluten free moist and delicious blueberry coconut muffins.
Recipe type: Breakfast
Serves: 18
  • 2 c. gluten free flour (I used Trader Joe's)
  • 1 tsp. baking soda
  • 1 tsp. Ceylon cinnamon
  • ½ tsp. pink sea salt
  • 2 large pastured eggs
  • ½ c. pure maple syrup
  • ½ c. melted coconut oil
  • ½ c. raw milk (or nondairy milk)
  • 1 tsp. pure vanilla extract
  • 1 c. applesauce
  • ½ c. blueberries (frozen work fine)
  • ¼ c. unsweetened coconut
  1. Heat oven to 350 F (or 325 if you have a convection oven like me)
  2. Grease your muffin pan or line it with foil or silicon cups (18 cups)
  3. Combine flour, baking soda, cinnamon and sea salt in one bowl and mix
  4. In a different bowl, combine the eggs, maple syrup, coconut oil, milk and vanilla (not the applesauce)
  5. Pour wet ingredients into dry and mix until combined
  6. Stir in your applesauce (you can stir in your blueberries at this point too, or add them muffin by muffin like my girls did!)
  7. Pour mix into muffin pan (approximately ¼ c. per muffin)
  8. Add blueberries if you haven't already
  9. Sprinkle tops of muffins with coconut
  10. Bake for 18-20 minutes. They will be moist when they are done.


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