Gluten-free blueberry muffins

These gluten and dairy-free muffins are lower in carbohydrate and sugar than traditional muffins. While most muffins are more like cake, these blueberry muffins are full of coconut goodness and antioxidants. Enjoy!

Serves:  6
Ingredients: 8
Serving size: 1 muffin
Total calories: 211


  • ½ cup of coconut flour, sifted
  • 1/3 cup arrowroot flour
  • 4 eggs
  • 1/3 cup water
  • 1 tsp baking soda
  • 4 tbsp coconut oil
  • 2 tsp Nature Sweet Sweetener or 2 tbsp honey
  • 1/3 cup of blueberries (fresh or frozen)


  1. Preheat oven to 180ºC (160ºC for a fan-forced oven).
  2. Add into a bowl all ingredients except blueberries and beat with a hand beater until mixed well.
  3. Fold in blueberries.
  4. Spoon batter into 6 muffin cups in muffin tray.
  5. Cook for 25 minutes or until cooked through. Enjoy!

Note: Coconut flour is very high in fibre and if the batter looks a little dry you can add a little extra water.

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