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Meal TypeBreakfast

Coconut Blueberry Muffins

Delicious gluten free muffins packed with moisture and flavor. Great for breakfast, snack or mid-day treat.



  1. Preheat over to 350 degrees.
  2. Sift the coconut flour, baking soda & salt in a bowl.
  3. In a blender or bowl mix the milk, honey, eggs, coconut oil and vanilla.
  4. Add the chia seeds and blend on low. Let sit for 5-10 minutes.
  5. Pour the wet ingredients into the bowl with dry ingredients and mix well.
  6. Fold in the blueberries to mixture at the very end, and gently stir together.
  7. Spoon the batter into greased cupcake sleeves or tins.
  8. Bake at 350 for 25-30 minutes, until golden brown and cooked through.
  9. Cool on rack and serve.

These Coconut Blueberry Muffins are going to make your day. You don’t have to take our word for it, though. People from all over have been raving about them (and you can read about it in the comments below).

Nutiva Organic Coconut Blueberry Muffins Coconut Flour

With some basic, quality ingredients, the standard breakfast/dessert muffin can be transformed.

Coconut Blueberry Muffins Nutiva Organic
Delicious gluten-free muffins packed with moisture and flavor. Great for breakfast, snack or a midday treat.

Click HERE to save this recipe for later.
Coconut Blueberry Muffins Gluten free
Interested in making another version of these? Try the Mini Berry Coconut Muffins. Looking for some milk to go with them? Try our Homemade Coconut Milk.

Be sure to click HERE to pin these for later!

Organic Coconut Blueberry Muffins via

Made With Nutiva

Organic Chia Seed
Organic Chia Seed

Our crunchy, gluten-free Organic Chia Seeds are packed with omega-3, protein, rare antioxidants and fiber

Shop Now
Organic Coconut Flour
Organic Coconut Flour

Certified gluten-free, its rich texture and natural sweetness make Nutiva Organic Coconut Flour great for baking

Shop Now
Organic Virgin Coconut Oil
Organic Virgin Coconut Oil

Cold-pressed and never refined, rich in lauric acid and versatile in your kitchen

Shop Now
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  1. cathyq2013 says:

    I cooked these this morning and have just finished eating one – to die for! I was a bit naughty and added 1/2 cup white chocolate bits, but I have orders from my doctor to put on weight, so lucky me 🙂 Thanks very much for the great recipe, I will be using it again.

    1. Nutiva Team Nutiva says:

      Hi – you are most welcome! We agree — this is one of our most favorite breakfast recipes. We are so glad you love it, too!

  2. Gurtha says:

    Can you grind the chia seeds before adding to the recipe?

    1. Nutiva Team Nutiva says:

      Hi Gurtha – Yes, feel free to grind them if you prefer. Enjoy!

  3. Gretchen says:

    I made them with raspberries (awesome) and the ultimate brand of canned coconut milk “Savoy” which is 70% coconut, no sugar or weird stuff. Not all coconut milk lists the percentage. This is thick and VERY coconut-y! Sprinkled them with Torbinado sugar prior to baking for a glistening crust. The combination of coconut flour and chia seeds yields a tender muffin, unlike the “spongy-springy-read tough” muffin that often comes from other non-gluten flours.

    1. Nutiva Team Nutiva says:

      Hi Gretchen! Thanks for sharing.

  4. Hleigh says:

    I just made these. They’re divine!

    1. Nutiva Team Nutiva says:

      We would have to agree. So glad you love them, too! Thanks for stopping by.

  5. Jessica says:

    I’m new to gluten free baking (recently decided to go GF/DF) and when I made these they came out soggy. Maybe I over stirred the batter? Or maybe it was because my coconut oil is liquid and not solid? Any suggestions? Besides that, they are absolutely delicious!!!

    1. Nutiva Team Nutiva says:

      Hi Jessica – perhaps you over stirred the batter, as they should not have been soggy. Hopefully they turn out better next time. (Also, you may need to bake a little longer?)

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