Coconut Flour Blueberry Muffins

by Ann Marie Michaels on October 8, 2008

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Blueberry Muffins

These coconut flour blueberry muffins were absolutely delicious. Seth gave them two thumbs up.

And, amazingly, they are gluten-free and grain-free. They are made exclusively with coconut flour. So if you are following SCD or GAPS, these muffins are totally legal.

I ate my muffins with extra butter along with a hot mug of Dandy Blend with raw cream and stevia. They would also be good with extra butter and hot butter and cream.

The recipe is from Bruce Fife’s new book, Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat. I cannot wait to get my own copy of this book.

Coconut Flour Blueberry Muffins

Coconut Flour Blueberry Muffins

Makes 6 muffins


Eggs, pastured (3)
Butter, grass-fed (2 TBS) where to buy
Coconut milk or whole milk — I used whole raw grass-fed milk (2 TBS) — where to buy milk, where to buy coconut milk
Honey, raw honey if possible — (2-3 TBS, or to taste) where to buy honey
8 ounces organic fresh or frozen blueberries (3 TBS) — please do not use conventional blueberries — it’s important that they are organic*
Sea salt (1/4 tsp) — where to buy sea salt
Vanilla extract, organic, additive-free (1/4 tsp) — where to buy vanilla extract
Coconut flour (1/4 cup) — where to buy coconut flour
Baking powder ** (1/4 tsp)


1. Blend together eggs, butter, coconut milk, coconut flour with baking powder and thoroughly mix into batter until there are no lumps.
3. Drain blueberries and dry with paper towels. Add to batter with a spoon.
4. Pour batter into muffin cups. Bake at 400 degrees F (205 C) for 15 minutes.

* If you can’t find organic blueberries, I would use banana or some other fruit instead. It is important to buy organic berries.

** Not sure if baking powder is legal on GAPS/SCD. Try leaving it out and see if it works. I think it probably will.

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{ 116 comments… read them below or add one }

Janja October 8, 2008 at 1:00 AM

I am cheating by not directly commenting on your beautiful muffins (which look yummy;I’ve had good luck with coconut flour, too) – I’m embarrassed to say I’m such a self-taught computer neophyte, I have not figured out how to respond to your wonderful blog! I read it eagerly nearly every day – I am always both astonished and gratified to find someone living such a parallel life to mine. Some things, I’ve “beat” you to, some things, you’ve taught me. I live in what I find to be the unfriendliest city in America, so you have become my secret friend! It occurred to me today to reach out, when I read about your superbug…then I couldn’t figure out how…..I feel like a complete dolt, needless to say. I would strongly recommend, if you’re sure you and your friend caught the same thing, to use colloidal silver water both internally AND in your sinuses for one to three days. If you are doing all the great things you normally do, and it won’t let go, I think that is by far the best thing to do. Even viruses have a hard time with silver and bacteria just vanishes. Try it and see….and I’m glad Kate wasn’t with you, too!


Carys October 8, 2008 at 8:45 AM

Oooh. Those look yummy!`


Kelsey October 8, 2008 at 9:03 AM

Those look delicious. Is it really just 1/4 cup coconut flour, and can I get coconut flour at Whole Foods? Also, why do the blueberries have to be organic? I know that’s better, but is it essential for the integrity of the recipe? Thanks!


Erica October 8, 2008 at 9:39 AM

I have coconut flour on my Azure Standard bag, I will be trying some of it soon. This will probably be one of my first recipes. How many does it make?


Jeannette October 8, 2008 at 9:48 AM

Oooh. I am going to try this recipe. I can’t believe it only calls for 1/4 cup of coconut flour! I have some coconut flour in the freezer and I’ve been having trouble trying to find recipes. Do the muffins taste very…um…”coconutty’? :)


Lauren October 8, 2008 at 11:12 AM

Your muffins look great! I just whipped up a batch for my 1 year old and myself but I used zuchinni in ours, a great way to get more veggies and they are super moist!


cheeseslave October 8, 2008 at 11:29 AM

Welcome Janja! Which city are you in? Just curious… LA can be unfriendly, too. Not so much unfriendly but you know everyone is so busy and working a lot.

Where do you buy colloidal silver?

The vitamin C and echinachea are really helping. I’m going to try to do more garlic today.


cheeseslave October 8, 2008 at 11:36 AM

Kelsey, OOPS I meant to say Erica, this recipe makes 6 muffins. You can easily double it if you want to make more.

The bag of frozen organic blueberries I was 10 ounces — I just used half. You could use the whole bag and double it.

You could easily make this recipe and freeze your muffins. They are delicious warmed in a toaster oven.


cheeseslave October 8, 2008 at 11:46 AM


“Is it really just 1/4 cup coconut flour, and can I get coconut flour at Whole Foods?”

Yes it really is just 1/4 cup — I found it at Whole Foods but you should check w/ your local store. If they don’t have it, ask if they can order it — or you can buy it online.

“Also, why do the blueberries have to be organic? I know that’s better, but is it essential for the integrity of the recipe?”

No it’s not essential for the integrity of the recipe. But it is essential for health.

Especially if you are feeding this to children. I think babies and small children should get only organic if at all possible.

I personally never buy berries that are not organic. There are some fruits and vegetables that are not as contaminated but berries and tomatoes and peaches have soft skins and the pesticides seep into the fruit.


cheeseslave October 8, 2008 at 11:48 AM

Jeanette –

No, they don’t taste coconutty at all. And if they had Seth would have hated them. He doesn’t really like coconut. But he loved them.


cheeseslave October 8, 2008 at 11:48 AM

Hi, Lauren!

I love zucchini bread and muffins. Can you share your recipe?

I bet you could make yummy carrot cake, too.


Lauren October 8, 2008 at 12:00 PM

Ann Marie,
I used the exact same recipe that you used but just doubled it and substituted one whole zuchinni with the skin on that I pureed, and a dash of cinnamon. I actually make mini muffins for Cole but only use egg yolks in his since he does not tolerate the whites well. They turn out fine, a little more dense but still delicious. I bet carrot would be great as well, I will try that next time. I did try butternut squash once and it just didn’t work.


maria October 8, 2008 at 12:19 PM

these look amazing! I’m putting coconut flour on my azure order!


Erica October 8, 2008 at 1:30 PM

Oh, I would have to quadruple it then. You have no idea just how much my monsters can eat. HAHA. Plus, if I have to bake, I’m baking more than I need and freezing extras :) Thanks again for the recipe!


Megan October 8, 2008 at 1:44 PM

These look so wonderful, thanks!


Jeannette October 8, 2008 at 3:10 PM

And I just noticed that you mentioned bananas as a substitute for blueberries. Yum. I have a freezer full of brown bananas that I need to use. Can’t wait to try this recipe. Thanks!


cheeseslave October 8, 2008 at 3:37 PM

Yes! Banana muffins or banana nut muffins sound yummy.

I think coconut flour would also make great cakes. I’m excited to play around with it. Hafta order his book!

I was just looking at the reviews of the book on Amazon and one person wrote this negative review:

“This book should come with a warning that virtually ALL of Fife’s recipes contain eggs. Not just a couple of eggs, but LARGE numbers of eggs. The cake recipes had a range of between 8 and 18 eggs per recipe with 12 eggs being the mean. An example: The Carrot Cake contains 1/2 cup butter, 1/2 cup coconut milk, 12 eggs, 1 cup sugar, 1 cup coconut flour, carrots, nuts, spices and baking powder.”

A cake with 12 eggs! Hooray!

For those of us WAPFers who know how healthy eggs are (and are not allergic), this is GREAT news! More eggs — bring ‘em on!

I’m excited to try more of the recipes in the book… he’s got recipes for meatloaf and apple pie and crackers and even chocolate cake.

I’ve also read about people using coconut flour to make onion rings and other battered fried foods. YUM I need to order some more lard.




cheeseslave October 8, 2008 at 3:42 PM

Just found his chocolate cake recipe online:

1/2 cup butter or coconut oil
1/4 cup cocoa powder
1/4 cup coconut milk
9 eggs
1 and 1/2 cups sugar
3/4 teaspoon salt
1 teaspoon vanilla
3/4 cup sifted coconut flour
3/4 teaspoon baking powder

Melt butter in a saucepan over medium heat. Add cocoa powder and coconut milk and mix together. Remove from heat and set aside. In a bowl, mix together eggs, sugar, salt, and vanilla. Stir in cocoa mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased 8x8x2 or 9x9x2-inch pan. Bake at 350 degrees F (175C) for 35 minutes or until knife inserted into center comes out clean. Cool and cover with frosting of your choice.

Of course I would use palm sugar and/or rapadura instead of the sugar he calls for.

And I wonder if you could use heavy cream instead of coconut milk. I wonder if the coconut milk makes it taste too coconutty…

And for the frosting you could use cocoa and stevia or palm sugar.

I bet this cake batter would make good doughnuts too.



Jungleen October 8, 2008 at 6:48 PM

Did you say, “FRIED” and “LARD”? yum! You crack me up AM! :)


Paula October 8, 2008 at 11:12 PM

Hi Anne Marie,
THe muffins look awsome. I will try them soon.
Just wanted to alert you to Monsanto’s latest house of horrors.
Go to You Tube, and type in Monsanto’s patent for a pig.
Its a 5 part video.


cheeseslave October 8, 2008 at 11:15 PM

Hi, Paula

UGH I am scared to look…

Just in time for Halloween, huh?


Jeannette October 18, 2008 at 10:26 AM

Oh my gosh, I made these this with bananas morning and they are YUMMY! No coconut flavor at all.


Anna October 18, 2008 at 5:27 PM

I’ve heard some folks complain about the high cost of coconut flour. Yes, it is more expensive than wheat flour (the Bob’s Red Mill I buy is about $7/lb bag). But most coconut recipes use a fraction of flour (1/4 – 1/2 cup compared to conventional wheat flour recipes (1-2 cups), so a 1 lb bag goes a longer way than 1 lb of wheat flour.


cheeseslave October 18, 2008 at 5:53 PM

Good point, Anna.

And it’s much more nutrient dense (especially compared to the wheat flour you buy in the store), so not only does it go further, but it’s more valuable.


Ecala October 22, 2008 at 5:47 AM

I made these! Wonderful– will definitely be making them again.

I actually modified the recipe a bit– used half the honey and added a bit of stevia.


Jeanne October 22, 2008 at 10:54 PM

I’m not sure if you are familar with this source but they have some great deals on occasion and there is a special on now for coconut flour :)

I love their coconut cream! Someone else mentioned it here and it’s yummy right out of the jar.

Love your site!


Carla Borelli October 27, 2008 at 8:55 PM

Oh my. I will be making these pronto! Love your blog. Thanks for adding me on Twitter.
blogging on


cheeseslave October 28, 2008 at 11:32 AM

Hi, Carla, I’ve been a fan of your blog for a long time.

Did you get my email about FOOD FIGHT?


Carla Borelli October 28, 2008 at 12:43 PM

No. Can you resend?


cheeseslave October 28, 2008 at 1:00 PM

How weird!

I had a feeling you did not get it because I thought you would respond.

I have copies of a DVD (new documentary about sustainable/local food) to give away to bloggers who want to write about it.

I’ll resend!


cheeseslave October 28, 2008 at 1:07 PM


I posted it to your CONTACT ME form

Maybe it didn’t go through?

Can you shoot me your email address?

Mine is inasnit at gmail dot com


Lisa Smith January 10, 2009 at 10:54 AM

I tried these and were delicious…I was a little worried b/c they were so runny, so I added more coconut flour. Thanks for the recipe!!!


Elizabeth January 28, 2009 at 6:09 PM

Any substitute for honey?


cheeseslave January 29, 2009 at 6:51 AM

I used honey to make these GAPS-legal. You could also use maple syrup or palm sugar.


Diane February 25, 2009 at 8:06 PM

I tried to make these tonight…………I am sorry to say that no matter how long I baked them for they never got done remained gooey inside…………


Lydia March 23, 2009 at 9:52 AM

I’ve made these twice now-once with the blueberries, once with bananas. Also added cinnamon and nutmeg. Yum! Maple syrup works well instead of honey. Oh, and the left overs should be cut in half and fried in butter-so much better than just warmed! In fact, we fried some of the fresh ones in butter. Even better than fresh from the oven :) I want to try some for our 9 month-old with just yolks. Have you had much success with the other coconut flour recipes? I’m thinking of ordering the book.


Lydia March 23, 2009 at 9:54 AM

Oh, I almost forgot. How do you use palm sugar in baked goods?? I use it in curries and Thai soups, and in Vietnamese dipping sauce. But it’s so hard, and I have to pour boiling water over it to get it to dissolve and be mixable. Just wondering if you have a certain technique…


cheeseslave March 23, 2009 at 9:57 AM

Hi, Lydia,

Yes I have had success with all the recipes except one — the coconut flour meatloaf. I did not like that one. All the others have been great!


cheeseslave March 23, 2009 at 11:26 AM

I have bought that hard palm sugar before. I think if you run it through your Cuisinart, you can break it up. I forgot to do this when I made flourless chocolate cake and it came out a little too dense.

I also found a great palm sugar at Expo West. It’s crumbly. I’ll be posting about it any day now so check back!

PS: Love your idea of frying up the blueberry muffins in butter — yum! As if they don’t already have enough butter! LOL!


sabine April 5, 2009 at 8:56 AM

how about that doughnut recipe!?!


cheeseslave April 5, 2009 at 10:49 AM

Hi Sabine,

You read my mind. I’ve been thinking about doughnuts lately. I need to order more lard. I’ll get around to it!


Sara April 19, 2009 at 6:02 AM

I tried these yesterday. I used almond milk, and left out the baking powder. They were not terrible, but they were not muffin-like either, very eggy. My toddler son ate them up. I think they probably need the baking powder, or something else to help them rise. I will use something other than blueberries next time, because I discovered I don’t even like homemade blueberry muffins.


Sara February 14, 2011 at 1:50 AM

steer clear of conventional ‘baking powder’ (which is a mix of baking soda and cream of tartar and is high in aluminium) > use bicarbonate of soda/baking soda instead, though you don’t need as much as the recipe calls for if using baking powder because it’s a little stronger.


Eva April 27, 2009 at 6:09 AM

Try using baking soda, but only half the amount then required. Otherwise you may end up with a greenish bottom and a really “off” taste. Good luck!


Lisa S August 7, 2009 at 5:34 AM

Just wanted to say that I made these yesterday, but with zucchini, nuts, and raisins, and they are fabulous. I made a triple batch, omitted the milk and one egg (that’s what I had :), and put in about 4 cups of zucchini – 3 good sized ones, shredded and drained, plus I added 1.5 c nuts, 1 c. raisins, and 3 scoops goat whey protein powder. It made 24 muffins which freeze quite well. Talk about a meal in a recipe! :) We aren’t gluten free any longer and I still make this recipe over and over for the nutrition.


cheeseslave August 7, 2009 at 8:21 AM


What’s goat whey protein powder? Is that good for you?


Lisa S August 7, 2009 at 9:40 AM

This is what I used:

I guess it’s actually goat milk protein rather than whey.


Julianne Powers October 23, 2009 at 9:31 AM

Hi, I just found your website, which I think is wonderful. I will be trying some of your recipes. My kids are completely GRAIN FREE and Beet/Cane sugar free too. I am also the author of “The Truly Grain Free Cookbook; Beet and Cane Sugar Free Too!” I noticed on your recipe for the coconut flour blueberry muffins that you said you weren’t sure if the baking powder was “legal” or not. Baking Powder is made with corn. However, you can make your own GRAIN FREE (and therefore, Gluten free) baking powder.

Baking Powder:
2 Tbsp. Cream of Tartar
1 Tbsp. Baking Soda
1 Tbsp. Arrowroot Flour
Mix these ingredients together and store in an air tight jar.


Sharon March 2, 2012 at 5:52 PM

So the next question is what exactly is cream of tartar?


Tiffaney February 5, 2014 at 10:22 AM

Cream of tartar is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking. Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is obtained from sediment produced in the process of making wine.


Betsy October 28, 2009 at 11:25 AM

I’ve made these countless times now and I cut the honey in half with no complaints from the little ones. The first few times I made it I found I had a sugar crash a few hours later because they were so sweet. Great recipe.


Brenda Scott August 14, 2010 at 10:54 AM

We LOVE these muffins! Just made them for the 2nd time. Perfect for us as we’re on the GAPS diet and a great way to eat up all of the blueberries we’ve picked recently! Yay! Thank you!


Polly August 15, 2010 at 10:41 AM

Ha Ha! Fife’s recipes remind me of a recipe we learned by heart for quiche in culinary school in the 80′s. I’ll never forget it. Twelve eggs to a quart of cream! Bring on the fat!


Parker September 26, 2010 at 11:32 AM

This looks great, thanks for the recipe. I will try to prepare one on my sister’s next birthday party.


rebecca M. February 25, 2011 at 5:09 PM

I love your blog! the recipes are not weird at all, and so darn good! I have a child who is gluten and casein free, due to his autism and special needs. Many of your recipes also go along with the specific carbohydrate diet, which we are leaning a bit towards due to recent issues with yeast overgrowth. I am pretty much on the same diet as well. can’t wait to try out these muffins!!


Alina March 16, 2011 at 11:43 PM

How do I make myself coconut flour at home?
Thank you.


Kristin March 17, 2011 at 2:03 PM

Ann-Marie, thanks much for this recipe — However, like Diane, my muffins also came out too gooey. Maybe a bit too many berries? Anyone else experience this?


Karen A. July 7, 2011 at 2:12 PM

I have only made muffins with almond flour, but these look great and since other coconut flour recipes have worked for me I am going to try these.


Samantha July 9, 2011 at 9:13 AM

My family LOVES these muffins! I make them twice a week, as it’s a great way to get eggs into my kiddies (ages 2 & 4), who aren’t the biggest fans of plain cooked eggs. I make them with different fruit add-in combinations – our favorite is peach/banana. I also use a little less honey, and it comes out plenty sweet. And sometimes I sub coconut oil for the butter and it works great.

Thank you so much for posting this recipe. (-:


sewpretty13 July 14, 2011 at 2:22 PM

Looks good. I wish so many of the family wasn’t allergic to eggs.


LeahS July 18, 2011 at 10:24 PM

yum, yum! I want to make some more grain-free muffins. They are so easy and yummy. I have made savory ones too that were really good


Samantha July 29, 2011 at 9:43 AM

My kids LOVE these muffins. I’ve been using coconut oil instead of butter, but I just saw on one of your other posts that coconut oil has a smoke point of less than 350 degrees. Since these muffins are cooked at 400 degrees, does that somehow make the coconut oil unhealthy for us by cooking it past it’s smoke point?


Shannan August 24, 2011 at 10:30 AM

I’m new to baking with coconut flour. Which coconut flour do you prefer and why? I just bought some at the local store and tried this recipe. They seemed a little gritty to me. This that typical for coconut flour? Regardless, my son lived them. He’s nut free and now grain free… So, these are perfect!!


jennifer September 8, 2011 at 7:24 AM

Wait a second— I don’t see how MUCH honey to use. Can you tell me????? Is it the 3TBS showing up next to the Blueberries?


Sarah B. September 22, 2011 at 10:21 AM

I think 3 T. of honey would be perfect for the recipe…pretty sure 8 oz is way more than 3 Tablespoons. If you don’t have honey you can use date sugar. I just bought some and it’s yummy. I’m making my muffins with organic bananas today! Woot!


Linda Jones October 1, 2011 at 11:38 AM

Thank you for this!! I am recently wheat free and I made these muffins for my test run – first time baking with coconut flour. NomNomNom they are so good!! I am extremely surprised and pleased, so was earthdad! :)

Thank you!


Linda Jones October 1, 2011 at 11:42 AM

PS – I used half coconut oil and half butter, about a TBSP and a half of honey. With the blueberries, this was just perfect sweetness for us (but we’re older, no little kids).
I didn’t use all the blueberries – they didn’t seem to all fit so I used a bit less.

I like recipes that not only tell you what the ingredients are but what to expect. To that end I’ll say it’s a stiffer dough than you’ll be used to (baking with wheat), you pretty much fill the cups (don’t leave room for rising like you do with wheat), and we put a bit of butter and some cream cheese on top. REALLY DELISH!


julie October 1, 2011 at 1:31 PM

Hi, how much honey did you use?


Linda Jones October 1, 2011 at 7:50 PM

Hi julie,

I used about a TBSP and a half of honey. With the blueberries, this was just perfect sweetness for us (but we’re older, no little kids).


Rachel LovellFord October 2, 2011 at 6:34 PM

I did a couple substitutions out of neccessity (of being lazy):
- 1 tbs coconut oil for 1 tbs butter
- agave syurp for honey
- homemade pearsauce for one of the eggs

This is what I get for starting to bake before pulling out all the ingredients! I think the cinnamon, nutmeg, and cloves in the pear sauce gave the muffins a nice flavor, and even though the pear sauce was unsweetened, the natural sweetness of the pears did something nice!

Thanks for a great recipe, I hope to make it as stated sometime! Will make these again!


Spring October 8, 2011 at 11:46 AM

How much honey should be used in this recipe?



Linda Jones October 8, 2011 at 12:21 PM

Your mileage may vary – I used 1.5 Tablespoon but reduced it to 1 Tablespoon next time and it was just fine.


Tara October 10, 2011 at 6:21 PM

You do not say how much honey to use. Could you let me know how much?

Thank you.


Linda Jones October 10, 2011 at 7:28 PM


Read the comments :)


Shannan October 10, 2011 at 7:51 PM

I used 3 tablespoons, but will try less next time. Linda, above, says 1.5 to 1 tablespoons.


Ester November 7, 2011 at 11:05 PM

I am going to try these with baking soda and 1 teaspoon of apple cider vinegar and let you know how that works. I usually would use that in my baking when making gluten free muffins without eggs. It would make my muffins hold together nicely and make them rise.
I hope it works in this recipe.


Ester November 14, 2011 at 8:16 PM

These came out very good. Again, I fermented the flour overnight with whey and added baking soda with apple cider vinegar. They were quick, simple and yummy! Thanks for the recipe.


misty December 7, 2011 at 5:54 PM

Made these tonight. Subbed coconut butter for the real butter, used lemon eextract and cranberries. Also used a xylitol baking mix instead of honey. Turned out awesome! Thanks for the recipe, you rock!


Joyce December 11, 2011 at 5:35 PM

Hello–thanks for this amazing website! I got directed here by a local Tucson website for Organic Kitchen, and these muffins are the 1st thing I’ve made. I’ve been gluten-free for over a year and had basically given up on home- or store-baked goods due to the complications of mixing various g-f flours plus the high-carb/low fiber content of most of them. But–these are DELICIOUS! I used coconut oil, low-fat coconut “creamer” and agave as substitutions, and added some lemon zest, and I was amazed at their flavor and texture. I love the egg flavor, and 1/2 an egg per muffin does not really seem like a lot to me! They did come out a little “wet” but I think that is due to the fresh juicy blueberries–I’ll perhaps use a granulated sweetener next time–and I agree that I’d prefer them less sweet. so next time I’ll reduce the sweetener.

How wet or stiff (thick or thin) should the batter be? Mine was fairly thin….

Has anyone tried baking them w/yogurt rather than a milk-type product? For anyone interested: baked as written, each muffin has approximately:
125-145 calories (depending on whether you subtract fiber carbs from carb total, which some say to do): 15.5 g carbs, 5.5 g fiber (!!); 5.5 g protein; 7 g fat. This is amazing–so much fiber and protein, and not as high fat as I thought they’d be! So go ahead–eat two at a time.


Andrea March 6, 2012 at 2:53 PM

I just made these with maple syrup instead of honey and plain whole milk yogurt instead of milk. They turned out great! My daughter really likes them this time around. She didn’t in the past.


Heather December 20, 2011 at 5:25 PM

Just discovered this via Dr Mercola’s page on Facebook. I’m following his grain free diet plan but can’t seem to make the uffins turn out right but these on your page look wonderful. Can’t wait to get some coconut flour ordered – I live in the UK and already found I can’t buy it in the shops generally :( will need to order it, although it may be possible to buy it in Asian food shops apparently, so will be checking those tomorrow. I’ve just subscribed to your blog so looking forward to receiving ore info soon :)


julie December 21, 2011 at 6:00 AM

You can get coconut flour from Ebay uk, its where i got mine. But to be honest you might get away with using dessicated coconut and blitzing it it in a food processor, or putting it through a coffee grinder.
I have also seen it in Holland and Barrett.



Heather February 11, 2012 at 10:21 AM

Thanks Julie. after struggling through many local Asian shops and promises of ‘next week’ I eventually got some coconut flour in Holland & Barrett – should have gone there to begin with lol.

Done two batches now, firstly with mashed banana, then with chopped apple and cinnamon – both absolutely YUMMMEE. Love these recipes. Been experiment to try and do apple crumble but having a problem cutting out the sugar. Just mixing the flour and butter doesn’t seem to work – it goes too brown on top and very very powdery. Any suggestions for a crumble top please?



PCJAE January 8, 2012 at 6:30 PM

My husband likes these! I doubled the recipe. I used coconut oil, melted, instead of butter. I used 3 T of honey and I didn’t double the blueberries. I used 8 oz of tiny blueberries that I picked this summer and froze. I didn’t thaw the blueberries and they mixed up well.


Debbie Forbes January 20, 2012 at 2:07 PM

How much honey?


PCJAE January 20, 2012 at 2:22 PM

3 tablespoons.


Popstar February 1, 2012 at 11:23 AM

I’m making them right now! Smell heavenly


Aspire2Inspire February 10, 2012 at 10:32 AM

Coconut Flour Blueberry Muffins –
Do you have an approximate measurement for the honey?


Cherie February 18, 2012 at 4:18 AM

These look yummy! I have tried the brownies too and the whole family loved them. I can’t seem to find the measurement for the honey for this recipe.


Lena March 10, 2012 at 5:46 PM

Am I the only one not seeing the honey amount? I can’t find it! I used 1 Tbsp of Sorghum instead…hope that wasn’t too much. These were delicious…I used Kefir instead of milk and they needed to bake a little longer…but not dry as a lot of coconut flour recipes seem to be! Thank you!


Linda Jones March 10, 2012 at 6:08 PM

If I get one more comment asking about the honey amount I think I”m gonna SCREAMMMMMMMMMM

ARGH – read, people – read!


Lisa S March 11, 2012 at 5:51 AM

Maybe it would be easier to modify the original post and put the amount of honey in the recipe.


Tiffaney February 5, 2014 at 10:25 AM

lol, right Lisa?? haha…


Stephanie March 11, 2012 at 9:14 AM

How much honey should I use to make this?


Stephanie March 11, 2012 at 9:22 AM

Please disregard my comment above. I found out after reading all the other comments. :)


M. E. March 13, 2012 at 7:39 PM

I would love to try this recipe but noticed there is no quantity listed for the honey???


Allison March 15, 2012 at 11:13 AM

Thanks for sharing this recipe! I’m excited to try it. Do you have the nutritional information, specifically the calories, fat, carbs, fiber, and protein? I’d like to figure out how many weight watchers points they are.


Lena Fox March 18, 2012 at 2:37 PM

Uh..I still don’t see anything about the honey quantity and I have read through all of the comments. Don’t you think it would be nicer (and less rude) to just tell me? I don’t know what I am missing or why I can’t find it, but I feel very take aback by the responses. It was an innocent questions and I read through the comments several times trying to find the amount. Forget it!!! Sorry to make you “scream.”


Heather March 19, 2012 at 1:33 PM

I agree Lena, it’s a case of guess work with the honey. I can’t remember what I actually put in mine and not done them for a while so I’m afraid I can’t help either.

I also can’t believe people keep asking about this quantity and the original post still hasn’t been altered yet since this seems to be a key question that has cropped up so many times and that some people are being so rude about so many people asking about it. If the recipe doesn’t give an amount and we’re told (quote):

‘If I get one more comment asking about the honey amount I think I”m gonna SCREAMMMMMMMMMM

ARGH – read, people – read!’

- what are we supposed to read if the amount still isn’t there even though it’s been asked for many many times. Maybe it’s best if we don’t bother with this recipe any more as the original poster isn’t bothered about helping us


Linda J March 18, 2012 at 4:37 PM

Linda Jones October 1, 2011 at 11:42 AM

PS – I used half coconut oil and half butter, about a TBSP and a half of honey. With the blueberries, this was just perfect sweetness for us (but we’re older, no little kids).
I didn’t use all the blueberries – they didn’t seem to all fit so I used a bit less.


Randi June 26, 2012 at 5:07 AM

Thanks for the recipe! I was wondering how much honey? It doesn’t specify in your recipe.


Susanne July 31, 2012 at 5:50 AM

I’m looking for a recipe using only Coconut Flour, to make Blueberry quick bread.

Do you have one or know where I could get one.

Your Blueberry Muffins are yummy!!!!!

Thank you


Lyza @ Chic Shades of Green September 19, 2012 at 3:14 PM

I guess I’m coming very late to the party… I just made these tonight and they were delicious. I made half with raspberries and the other half with blueberries. I was so happy to find a recipe that I actually had all of the ingredients for in my “pantry”.


Annette February 1, 2013 at 5:34 PM

I just got done eating these. They were AWESOME! I added in a 1/2 cup frozed berries and 1/2 of a brown frozen banana. I will definitly make these again soon! YUM


Tammy February 6, 2013 at 7:51 PM

I made these twice now -my first recipe with coconut flour- and they turned out good, even with my substituting the butter for coconut oil (and I use 1T honey, 1 T agave nectar instead of all honey) and fold in a few extra blueberries. I’ll definitely be making more coconut flour muffins in the future.. Mmm mmm! Oh ya, only complaint is the recipe leaves my little 6 cup muffin pan with one lonely empty muffin cup. I suppose it would stretch to 6 muffins if I only filled them half full instead of mostly full, but then they’d be too small.


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Carrie June 17, 2013 at 6:25 PM

I used tapioca starch instead of baking powder and they turned out great. Got two pints of blueberries today and then saw your post. Just finished baking!


Nicole July 16, 2013 at 2:09 PM

Am I missing something or is the amount of coconut flour not listed in the recipe? LOL


Ann Marie Michaels July 17, 2013 at 6:19 AM

It got deleted somehow — we are fixing it — check back later today please


Alyce Woodburn September 11, 2013 at 3:51 PM

I think you missed a few steps. I had to adlib… The mixture didn’t seem muffin like but I will reserve judgment until they come out of the oven..


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Gadabout August 15, 2014 at 3:13 AM

I just got a 4# bag of Nutivia organic coconut flour at Costco yesterday for $6.99. There’s a recipe on the back of the bag for blueberry muffins with chia seeds in them. Their recipe makes 12 muffins and calls for 6 eggs.


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