Coconut Blueberry Muffins

Our family has quite a few intolerances so it can be a challenge to find yummy things we can all enjoy. So when I create a winning treat in the kitchen I can’t help but share it with you because I know many of you also struggle to find easy healthy recipes.

These coconut flour blueberry muffins are paleo, gluten, grain and dairy free!

I’ve been experimenting a lot recently with coconut flour and tapioca starch and I’ve fallen in love with this recipe 😍

It makes 12 muffins and they also freeze well.

If you have not heard of these 2 flours coconut flour it is simply dried and ground coconut and tapioca is a starch that is extracted from the storage roots of the cassava plant, both are usually available from your local organic shop or Woolworths.



  • 2/3 cup coconut flour
  • 1/2 cup tapioca starch
  • 1/4 teaspoon salt
  • 1/4teaspoon baking soda
  • 1 cup full-fat coconut milk
  • 4 tablespoons virgin coconut oil melted
  • 4 large eggs at room temperature
  • 1 tablespoons coconut blossom syrup or honey
  • 5 drops lemon essential oil
  • 1 teaspoon vanilla extract
  • 1 cup frozen blueberries



  1. Preheat the oven to 180 degrees Celsius. Grease 12 muffin cups with coconut oil or line with paper liners and set pan aside.
  2. In a large bowl combine all ingredients except blueberries
  3. Once combined stir in blueberries
  4. Divide the batter between the prepared muffin cups, filling each evenly. Bake 25 to 30 minutes, until a toothpick inserted into the center of the muffins comes out clean.
  5. Allow muffins to completely cool in fridge, Serve and enjoy.

Tip: These are best served chilled as they can be a bit soft if served warm.

When you give this recipe a go make sure you let me know what you think ❤️ Hope your family loves them as much as we do! 😋

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