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Gluten Free Blueberry Dark Chocolate Muffins

Gluten Free Blueberry Dark Chocolate Muffins with Coconut Flour

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Serves: 6 muffins Cooking Time: 40 minutes


  • 1/4th+ 1/8th cup of coconut flour
  • 1/4th teaspoon baking soda
  • 3 eggs at room temperature
  • 1/4th cup coconut oil (melted and cooled)
  • 1/8th teaspoon salt
  • 1/4th cup honey or maple syrup
  • 1 /2 teaspoon vanilla extract
  • 1/2 cup blueberries
  • 50 grams dark chocolate(You can use whole cooking chocolate or chocolate chips)



Mix all the dry ingredients in a bowl(coconut flour, baking soda, salt)


Beat the eggs in a separate bowl, add the honey, coconut oil, vanilla extract and blend well


Preheat your oven to 180 degrees C


Add the dry ingredients to the wet ones and stir well (the batter may be lumpy at first but keep stirring till smooth)


Let the mixture sit for about 5 minutes


Add 90% of the blueberries, leaving the rest for garnishing


Chop up the chocolate roughly and add it to the bowl(If you are using chocolate chips, add them as it is)


Fold the berries and chocolate in the batter carefully


Line a muffin tray with muffin cases (If you don't have the cases just rub some coconut oil on the moulds)


Add the batter in the moulds, top it up with the remaining blueberries and chopped up chocolate and bake for about 25 minutes or till the toothpick comes out clean

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