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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

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Organic Virgin Coconut Oil
Organic Virgin Coconut Oil

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

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Add a Comment


  1. Jennifer S. says:

    These were so much better than other GF muffin recipes I’ve tried on this website. Thanks to Lori Beth who shared her successful experience replacing the eggs with flaxseed meal and water. I used 3 eggs, 3 Tbsp. flaxseed meal and 7-1/2 Tbsp. of water, and the muffins turned out great. Yes, as someone else mentioned, they are moist, but I much prefer that to dry and sand-like, as some other GF baked goods are.

    1. Nutiva Team Nutiva says:

      Hi, Jennifer! So glad you loved these…..they are a favorite of ours, too:)

  2. Michelle Smith says:

    These are my favorite.

    1. Nutiva Team Nutiva says:

      Ours, too!

  3. charity says:

    How much sugar do I use? Becuase I don’t get honey.=)

    1. Nutiva Team Nutiva says:

      We have seen one conversion that said 1/4c sugar : 3Tbs honey. Test it out and enjoy!

  4. Hello
    Can the batter be stored in the refrigerator to bake in the morning, or will it become too thick with the chia seeds

    1. Nutiva Team Nutiva says:

      Hi Louise,
      We haven’t tried storing the batter overnight. If you try it, please let us know how it turns out.

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