Gluten-Free Blueberry Coconut Muffins

Blueberry muffins in colorful muffin papers
Kim Smith-Miller Photography / Getty Images

Nutrition Highlights (per serving)

Calories 139
Fat 6g
Carbs 18g
Protein 5g
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Nutrition Facts
Servings: 6 (1 muffin each)
Amount per serving  
Calories 139
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 93mg 31%
Sodium 189mg 8%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 7%
Total Sugars 10g  
Includes 9g Added Sugars 18%
Protein 5g  
Vitamin D 1mcg 5%
Calcium 54mg 4%
Iron 1mg 6%
Potassium 189mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 30 min
Prep 15 min, Cook 15 min
Servings 6 (1 muffin each)

Blueberry muffins are a breakfast staple, but some recipes have the calories and fat of a cake, along with little nutritional value save for the blueberries. These gluten-free blueberry coconut muffins are healthier because they use less sugar and swap butter for creamy, heart-healthy avocado.

They are made with coconut flour, which has a fairly mild coconut taste and makes these muffins lower in carbohydrates compared to using traditional flour. The moisture in coconut flour can vary, so you may need to add water to make this recipe a success. These muffins can be made with blueberries or raspberries.


  • 3 large eggs (at room temperature)
  • 1 ripe avocado (mashed)
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1/3 cup coconut flour
  • 1/2 teaspoon baking powder
  • 2 to 6 tablespoons water
  • 1/2 cup ​​blueberries


  1. Preheat oven to 375 F. Prepare a muffin pan with a generous amount of non-stick spray. If you are using cupcake liners or silicone muffin cups you still will need to grease them. 
  2. Whisk the eggs until well-mixed. Add the avocado gradually a spoonful at a time while continuing to whisk.
  3. Add the salt and vanilla and mix until combined. Add the maple syrup to the mixture and whisk to combine.
  4. Add the coconut flour and baking soda and mix the dry and wet ingredients together. Now you will whisk in the water, 1 tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients—you want to get it to a consistency that will hold up the berries, but that is not too thick.
  1. Gently mix in the berries and divide batter among 6 muffin cups.
  2. Bake for about 15 to 18 minutes, or until just turning golden on top. You will need less time if you're using individual silicone muffin cups.
  3. Cool for at least 30 minutes on a cooling rack. Serve warm.

Ingredient Substitutions and Cooking Tips

These muffins include berries because they are low in sugar and high in nutritional value. If you'd like to try this batter with different fruits, choose those that are not as high in sugar as typical fruits used in muffins, such as apples.

If you don't have coconut flour in the pantry but do have almond meal, try these basic muffins made with almond meal which can be made into raspberry, blueberry, or other fruit-flavored muffins.

Muffins are a bit high maintenance when it comes to storage. They can be stored at room temperature for 2 days covered with a towel on a wire rack. However, to maintain their level of moisture and avoid them from getting too soft, they should be kept in an airtight container surrounded by paper towels for up to 4 days.

If they are wrapped individually in plastic wrap or foil they may get mushy.

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