These blueberry muffins with coconut and chia seeds are deliciously moist and gluten-free. Coconut flour is used in place wheat flour along with coconut milk and oil.
This recipe for delicious blueberry muffins, made using coconut flour is the perfect motivator to help you spring-board into gluten-free baking. Even though there are many gluten-free recipes out there, I admit to being skeptical and slow to convert. Many of the recipes I’ve found either require mixing several different gluten-free flours along with pricey xantham gum to achieve the same texture as wheat flour, or their appearance turned me off from even going further. But I’ve been reading a lot of positive reviews on coconut flour and when I came across a beautiful bag of Organic Nutiva Coconut Flour at my local market with this recipe that didn’t require any other flours or special ingredients, I decided to give it a whirl. My family devoured them! Having no idea they were gluten free or good-for-you, they just knew they were fabulous.
Juicy berries should be reason enough to make these muffins. The blueberries add a burst of flavor and color, but are not the only ingredient making these muffins super moist. Using the coconut flour, coconut milk and coconut oil, you would assume the muffins will be overrun with coconut flavor. But these powerhouse ingredients only add a mild nuttiness to the muffins. The chia seeds are deliciously crunchy and raw honey adds to the sweetness (regular honey may be used with success). Read the full ingredient list and you won’t be able to resist them either.
I experimented with the recipe and made a few minor adjustments to the baking process and honey quantity until I felt they would bake to golden perfection and be sweet enough while keeping sugar content to a minimum. If you’re considering going gluten-free or gluten-light, this is a good recipe to consider and I think coconut flour is a great option for making that transition. 
As for moist, juicy flavor…
Blueberry Muffins with Coconut and Chia Seeds - Gluten Free
Ingredients
- 1 cup coconut flour
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- ½ cup plus, 1 Tablespoon honey, raw or regular
- 1 cup coconut milk
- 6 eggs
- 4 Tablespoons coconut oil, melted
- 4 teaspoons vanilla extract
- 4 Tablespoons chia seeds
- 1 cup blueberries, fresh or thawed from frozen
Instructions
- Preheat oven to 350F degrees. Position oven rack to center of oven.
- In a medium bowl, whisk 1 cup of coconut flour, ½ teaspoon salt and 1 teaspoon baking soda.
- In a second bowl, whisk ½ cup plus 1 Tablespoon honey, 1 cup coconut milk, 6 eggs, 4 Tablespoons coconut oil and 4 teaspoons vanilla (you could mix the wet ingredients in a blender if desired).
- Gently incorporate dry ingredients into wet mixture and mix in 4 Tablespoons chia seeds. Fold in the 1 cup blueberries (I dusted mine with about a teaspoon of coconut flour to help them stay together during baking. This step is optional).
- Spoon batter into lined muffin tins, filling ¾ full. If you want the muffin tops to bake up smooth, then smooth the batter a bit with the back of a spoon.
- Bake for 22-24 minutes until muffins begin to turn golden brown and a toothpick comes out clean. Remove from oven and cool on rack.
Nutrition per muffin Calories 147; Total fat 7.6g; Sat. fat 3.9g; Mono. fat .3g; Poly. fat .1g; Cholest. 56.7mg; Carbs 16.4g; Protein 4.6g; Fiber 5.5g; Sugar 9g. Recipe adapted from Nutiva Organic Coconut Flour.
I have made these wonderful muffins as I too found it on the bag of Nutiva Organic Coconut Flour. They are delicious!
I’m wondering if I can substitute almond milk for the coconut milk?
I want to make them NOW to take to the cottage and don’t have time to run to the store.
Hi Judy, I hope I’m not too late with my reply, but I’m sure the almond milk will work fine! 🙂
Perfect! I made mini muffins for the kids and they loved them!
Wow these are delicious! Perfect for my youngest who looooves blueberries and for me who prefers coconut flour over AP flour.
Thanks, Sophie! 😉 I’m so glad you both liked them.
Love this recipe! Could you substitute the coconut flour for almond flour?
I think you could definitely substitute almond flour but I would lower the amount of coconut milk to maybe 2/3 cup or 3/4 cup rather than the full 1 cup since coconut flour absorbs so much moisture that it requires more liquid in a recipe. This wouldn’t be necessary with almond flour. Let me know if you try it!
Thank you for this recipe! These turned out very well, moist and yummy.
Good heavens, thanks very much for posting this! It is gonna be so helpful when I order Chia Seeds at the grocery store! Very Impressive!
These are great with the chia seeds and also try my Carrot and Quinoa Muffins with some chia seeds. I think you’ll love them!