Preheat oven to 350 degrees.

Prepare a 24-cup mini-muffin tin by spraying generously with cooking spray or by brushing the cups with grapeseed oil.

In a medium bowl, mix together the coconut flour, salt and baking soda.

In a separate large bowl, beat the eggs with the grapeseed oil and agave syrup.

Add the dry ingredients to the wet ingredients and mix until just combined. Fold the blueberries into the batter.

Scoop the batter a Tablespoon at a time into the prepared muffin tin - filling each cup a little more than 3/4 full.

Bake for 10 minutes.

Note: This recipe is not recommended for regular size muffins as they don't rise very much. In a mini muffin tin, you get a little bit of a dome. In a regular muffin tin, the tops turn out flat.


A healthy and gluten-free version of the classic blueberry muffin in reasonable, diet-friendly portions.

Mr Breakfast would like to thank Breakfast Fan for this recipe.

From V. Letter

Coconut flour necessitates more liquid because it is so fiberous.

Comment submitted: 7/17/2012 (#14162)



From new mom bkln

Great flavor but I think the flour measurement is off... only 1/4 c for all that liquid doesn't make sense to me and the result, after doubling the amt was still way too loose... only yielded half the amount as well - will try again with 1 and 1/4 cups... I think it's a typo.

Comment submitted: 4/7/2010 (#10246)

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