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Grain-Free Blueberry Muffins

Affiliate Disclosure | in Recipes | by | with 19 Comments

Confession: I planned our last family vacation around a health food store. Our family was desperately in need of some time to restore body and spirit, and that doesn’t happen when we eat junk.

Well-nourished bodies + sleep + beach time = happy family

Eating junk + sleep + beach time = wondering why we’re as tired at the end of our vacation as we were at the beginning

So while I researched the best beaches and towns in the Florida Keys, I just might have decided on the one closest to Marney’s Good Food Conspiracy.

This is the ultimate expression of my love for real food . . . so far. Anyway, the selection at Marney’s was much different than what I typically buy locally, so I had to expand my culinary horizons a bit. It was the first time I discovered the amazing versatility and health benefits of coconut flour. Not only is it gluten-free and high in fiber and protein, coconut flour has a fluffy, light texture that is perfect for baking.

I love making The Nourishing Gourmet’s Cherry Clafouti as a gift for non-crunchy types. They have no idea that all that almond-cherry goodness is masking a serious nutrient infusion. I also love The Healthy Home Economist’s Lemon Poppyseed Muffins. They’re quick, nutritious and don’t require a lot of clean up. We eat them for breakfast around here.

In fact, we started eating them so often that I started feeling adventurous. After three tries I finally came up with a blueberry muffin recipe that we love. It doesn’t taste exactly like the boxed stuff, just like homemade mac n’ cheese tastes different than Kraft. Personally, although I love the Kraft and Betty Crocker Blueberry Mix, I’ve adapted my tastes to enjoy the real food versions. 

Grain Free Blueberry Muffins


  • 2 1/2 cups almond flour
  • 3 pastured, local eggs
  • 1/4 cup raw honey 
  • 1/2 tsp unrefined sea salt
  • 1/2 tsp baking powder (optional)
  • 1 cup fresh or frozen blueberries


  1. Preheat oven to 300F. Grease 12 muffin cups with coconut oil or butter.
  2. In a mixing bowl or food processor combine almond flour, salt and baking powder.
  3. Add eggs, honey, and vanilla. Blend thoroughly.
  4. Gently fold in blueberries, then pour batter into twelve cups.
  5. Bake for 30-40 minutes. The top should be springy yet firm when they’re ready.

P.S. My vacation plan worked. I felt GREAT . . .

But it took Katie several days to recover!

Photo credit: Jules Reyes

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19 Responses to Grain-Free Blueberry Muffins

  1. Whittney says:

    This is good b/c I love me some muffins!

  2. Julie says:

    How interesting, I’ve never used coconut flour! Can you sub for all-purpose flour in a one-to-one ratio? And can you bread and deep-fry with it the way you can AP flour or bread crumbs? (I don’t care how healthy I ever go, I will likely NEVER completely give up deep-fried foods. A life without fried chicken and fried calamari would be just too depressing.)

    • Heather says:

      It isn’t a 1 to 1 ratio. Coconut flour expands quite a bit when it gets wet, which is nice because a little bag goes a LONG way. It only take 1/4 cup of flour to make SIX muffins! Also, I would probably stick with the bread crumbs for deep frying, which by the way we do. I don’t think deep frying is unhealthy as long as you are using a healthy oil/fat. We use beef tallow. It’s very nutritious and it makes the BEST egg rolls ever!

  3. Tiffany@ The Coconut Mama says:

    Great idea! I usually bring a whole bunch of food with me on our vacations. Maybe next time I’ll just plan our trip near a good health food store. Muffins are so yummy! I heard Sally Fallon on a radio interview recently and she said coconut flour needs to be soaked like other flours =(. I don’t understand why, but I’m sure there is a good reason for it. Have you heard this?

    • Heather says:

      I hadn’t heard that, but although I am surprised I’m sure she has a good reason for it. Seems like it would be difficult to do with such small amounts (like this recipe only calls for 1/4 c). I’m going to look into it, though!

  4. Kaitlin says:

    chickpea flour is also great for deep frying. It gives an excellent crispy crunch! 😉 I love it with deep fried vegetables or pretty much anything.

  5. kate says:

    We LOVED these muffins you made! Thank you!
    Do you just by Bob’s coconut flour? That’s the only kind ive been able to find…

    • Heather says:

      Yes, we use Bob’s. A little goes a long way, so we keep it in the freezer to make sure it retains max nutritional value.

  6. Joanna Moore says:

    oh that sounds good. i have to go now to get some coconut flour!

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  8. Kaitlin says:

    Remembered this recipe from all those months ago! I just got a brand new oven and am soo excited about it. Just made these exactly! Hoping for the best. Hope you are doing well Heather!

    • Heather says:

      Congrats on the new oven! That kind of stuff is so exciting to me. My entire Christmas list for 2010 was kitchen supplies, lol! Hope they turned out great (but if not, PLEASE let me know).

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  10. Mary says:

    I am not very happy with this web site. I had to click 3 times just to get a recipe then I finally get the recipe and it tells me to add vanilla but it does not have Vanilla in the recipe just in the instructions to the recipe, also it does not say how much vanilla to add.
    I hope this is corrected soon.

  11. Stephanie says:

    Has anyone made these lately? All the comments mention coconut flour, but it calls for almond flour. Is that a mistake?

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