Coconut Gluten Free BlueBerry Muffins

  • FDA Disclaimer
    The information on this website has not been evaluated by the Food & Drug Administration or any other medical body. We do not aim to diagnose, treat, cure or prevent any illness or disease. Information is shared for educational purposes only. Learn More
  • Affliliate Disclosure
    In compliance with the FTC guidelines, please assume the following about links and posts on this site: Many of the links on are affiliate links of which I receive a small commission from sales of certain items, but the price is the same for you. If I post an affiliate link to a product, it is something that I personally use, support and would recommend without an affiliate link. Learn More
  • Privacy Policy
    Please read the Privacy Policy carefully before you start to use By using or by clicking to accept or agree to Terms of Use when this option is made available to you, you accept and agree to be bound and abide by the Privacy Policy. Learn More
Print Friendly, PDF & Email

coconut gluten free blueberry muffins

Coconut Gluten Free Blueberry Muffins

This gluten free blueberry muffins recipe is from my wife Angel, who loves to make food and home and body care recipes that support people’s journey to optimal health. Check out my wife’s website, instagram and facebook page where she shares stories and pics about our life. She also has a great YouTube channel you can check out as well. We know that you will LOVE this

We gave you the option to swap out traditional maple syrup to a keto version of maple syrup. You will really enjoy these gluten free blueberry muffins!  If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.

creamy hot chocolate, Keto Creamy Hot Chocolate

5 votes


Coconut Gluten Free Blueberry Muffins





Yield 6-12 Small to Medium Muffins


This recipe should make about 6-12 small-medium sized muffins.

6 free range eggs

1/2 cup melted coconut oil

1/2 cup organic maple syrup or try this keto syrup

1 tbsp. vanilla extract

1/2 cup coconut flour

1 tsp. aluminum-free baking powder

1 cup organic blueberries


Step #1:  Whisk together eggs, melted coconut oil, maple syrup and vanilla.

Step #2:  Whisk in coconut flour.

Step #3:  Let it sit for 10 minutes (to thicken).

Step #4:  Add in blueberries and baking powder.

Step #5:  Spoon into greased muffin tin.

Step #6:  Bake at 350 for 20-25 minutes.  Let cool, serve and enjoy!

***Nutritional info does not include optional ingredients.***

***The nutrition info for this recipe is based on the linked ingredients above**

Courses Breakfast

Nutrition Facts

Serving Size 2 small muffins

Amount Per Serving

Calories 297

% Daily Value

Total Fat 25 g


Total Carbohydrates 9 g


Dietary Fiber 4 g


Sugars 3 g

Protein 8 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

gluten free blueberry muffinsDr Jockers Comments: 

I LOVE blueberry muffins!  When I gave up grains I thought I would never eat muffins again (as depressing as that sounds).  However, as I experienced the great health benefits of going grain-free I forgot about the incredible flavor and texture of muffins.  This is the best of both worlds – grain-free and easy on blood sugar levels while loaded with high quality nutrition and packed full of flavor!

Personally, I prefer to use stevia as my major sweetener but for an occasional treat grade B maple syrup is fantastic.  It is lower glycemic and contains a lot of B vitamins that help the body deal with glucose metabolism more effectively.  Blueberries are loaded with antioxidants and coconut and pasture raised eggs are full of healthy fats.

Another option, if you want to reduce blood sugar levels is to use monk fruit based maple syrup through Lakanto.  If you would like a special discount on the monk fruit that I use, you can find it through Lakanto here and put in the coupon code Jockers for 20% off of your purchase.  This discount sure beats buying these products at the health food store or on Amazon.  This company has many fantastic keto approved products so try them out!

Be sure to leave a comment and let us know how you like these!  Enjoy!

pumpkin spice tartsInflammation Crushing Ebundle

The Inflammation Crushing Ebundle is designed to help you improve your brain, liver, immune system and discover the healing strategies, foods and recipes to burn fat, reduce inflammation and thrive in life!

As a doctor of natural medicine, I have spent the past 20 years studying the best healing strategies and worked with hundreds of coaching clients, helping them overcome chronic health conditions and optimize their overall health.

In our Inflammation Crushing Ebundle, I have put together my very best strategies to reduce inflammation and optimize your healing potential.  Take a look at what you will get inside these valuable guides below!

Slider Buns, Gluten Free Slider Buns

Was this article helpful?
Dr. Jockers

Dr David Jockers is passionate about seeing people reach their health potential in mind, body and spirit. He is the host of the popular “Dr Jockers Functional Nutrition” podcast and the author of the best-selling books, “The Keto Metabolic Breakthrough” and “The Fasting Transformation.”


Breakfast Recipes




  1. I think the coconut oil / coconut flour ratio is incorrect. I made these to day and we were not able to eat them. I cooked them for 35 minutes instead of the 10 suggested minutes and they were still not done in the center. The oil in the bottom of each muffin tin was a clear sign to me that the coconut oil needs to be reduced and the coconut flour needs to be increased. I

  2. Double recipe fail. What an expensive mistake. Do NOT use this recipe. As the previous poster pointed out, the liquid oil ratio is not correct. At 10 min these muffins are oil soup.

  3. I checked with Kelcie and she said it was 1/2 cup coconut oil
    I am going to try it with this revision.

  4. I made these muffins they turned out great! I made them with raspberrys instead! I put them in big muffin pans instead of standard. I used the exact recipe. I baked them at 350 for 15 min then turned the heat down to 300 degrees for another 17min they are perfect! Yummy too!! Thanks for the great recipe!

  5. i made these muffins and although I had to cook longer than the recommended time, they turned out moist and delicious! They needed a bit more sweetness so I added 1/4 cup date sugar

  6. I thought the muffins really needed some salt. Surprised not to see ‘sea salt’ in the ingredients – but I just sprinkled some on each muffin half with some grass-fed butter. The instruction to let the coconut flour sit 10 min is helpful as it does thicken up. And oil did tend to melt out through the muffin papers, making them a little drier than they might otherwise be…don’t know how to fix that. Really did enjoy the article and all the info on Coconut Flour!! Thank you much!!!

      1. These muffins were a big waste of good ingredients. It was more like eating pudding. They were so soggy. Too much liquid and not enough dry ingredients. It seems the ingredient amounts must be wrong.

      1. Don’t use aluminium!!! The particles transfer into your food when heated and get deposited on the frontal lobe of the brain! Never use aluminium anything!
        Use food grade silicon muffin cases!

  7. I made these this morning and they turned out great! I used Coconut Nectar instead of syrup and MCT oil ( medium chain but not C8 – I had purchased the wrong chain) instead of Coconut oil.

  8. These muffins are a hot for my 11 month old! THANK YOU THANK YOU THANK YOU! My 5 yo, 7 yo and 2 yo gobbled them up instantly! Thank you!

  9. This is a great recipe. I followed the instructions but was a bit dismayed to find that the batter was soupy and the coconut oil which I had melted had hardened once it was mixed with the eggs. However, I went ahead and baked it in a loaf tin, doubling the time from 20/25 minutes to 40 minutes and it turned out perfectly. So thank you for sharing this recipe. I’ll definitely be baking it again!

    1. Here’s a tip so your oil doesn’t harden. Your eggs are cold out of the fridge, so place them (still in their shells) in a bowl and run hot tap water over them for a few minutes and let them sit before cracking. I usually do this first to allow time for them to lose their chill before adding to the oil.

  10. I made these with maple syrup as the sweetener and they turned out great, however, they are much too sweet for me! If I lower the amount of maple syrup do I need to replace the amount I take out with another liquid? If so, would warm water work? Or is there something else that you suggest I do to make them less sweet while still maintaining enough liquid to make the muffins turn out good? Thanks!

  11. Best gluten free blueberry muffin recipe I have ever tried! The muffins turned out fluffy and moist.
    I let the eggs reach room temperature before mixing them with the coconut oil and used a neutral flavor monk fruit based syrup and enhanced it with 1 tbsp sugar beet syrup for flavour and colour (maple syrup is not really a common staple in a German household though of course I could have easily obtained it had I not this morning spontaneously decided to try the recipe).
    I‘m sure this is not the last time I make use of this quick and easy recipy, next time with real maple syrup.

  12. Delicious! I made these as written using 1/2 organic maple syrup and 1/2 keto maple syrup. They turned out great! Thank you so much!

  13. Hi,

    Great recipe, so big thank you for that, but definitely a breakfast type muffin than a tea/coffee accompanying type cakey muffin! I used large eggs without thinking about it and would definitely use medium ones next time.

    My question is how long will these keep in the fridge and can you freeze them?

    Thank you very much again 😊

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.