Shredded Coconut Blueberry Paleo Muffins

Paleo Blueberry Muffins
Whenever we visit Andy’s parents in the Adirondack Mountains Zoe loves to walk around the woods picking tart wild blueberries. She loves them so much that she will not eat store bought blueberries. Zoe is a blueberry snob. haha!

These Paleo muffins have amazing texture, which is surprising since they don’t contain any starch. I used flax meal in place of the arrowroot and the results are equally good. These muffins are cake-like, but with some grittiness from the shredded coconut. So delish. And there’s only 1/4 cup of honey in all 12 muffins, thanks to my good friend Mr. Stevia :-) I would keep on and on about my love for these muffins, but it’s time for breakfast here, so I’m off now to eat one now.

Shredded Coconut Blueberry Paleo Muffins

grain-free, Paleo, gluten-free, dairy-free

Wet Ingredients:
5 eggs, brought to room temp in a bowl of hot tap water
3/4 cup applesauce with no added sugar
1/4 cup melted coconut oil
1/4 cup honey
1/4 tsp liquid vanilla stevia

Dry Ingredients:
1 cup shredded unsweetened coconut
1/2 cup coconut flour, sifted
1/4 cup flax meal
1/2 tsp sea salt
1/2 tsp baking powder (Grain-free Baking Powder Recipe)

Fold in:
1 & 1/2 cups blueberries


  1. Set the oven to 350 degrees.
  2. Whisk the dry ingredients in a bowl.
  3. Combine the wet ingredients in a separate bowl.
  4. Add the dry ingredients to the wet and mix until just combined.
  5. Immediately fold in the blueberries (the batter will thicken as it sits, so fold the blueberries in right away).
  6. Use an ice cream sized scoop with a lever (a 1/3 cup scoop) to fill 12 unbleached muffin cups. Note: If you don’t use a scoop the tops just won’t be quite so round.
  7. Bake for about 30 minutes.

Makes 12 muffins.

♥, Kelly coupon


  1. says

    Oh goodness! These look amazing. I think I will try them, subbing almond flour or something else for the flax meal (I’m not a fan of baking the fragile Omega 3s).

    Also I LOVE LOVE LOVE your suggestion to warm eggs by placing them in a bowl with warm water! I always have this issue!!!!!! Thanks Kelly! :)

  2. says

    I made these today – so good! Thanks for the recipe. I used half the amount of honey (I ran out!) and they were still delicious!

  3. says

    The flavor and texture of the muffins were great. However it seems like all the oil sunk to the bottom and the bottom is really soggy. This happened when I baked muffins last week too (from a different blog). Is there something I’m doing wrong?

  4. Anonymous says

    These sound brilliant for my kids – any ideas about a substitution for the stevia? Have never used it but thinking maybe 1tsp vanilla extract and upping the honey by 1-2Tbsp? Thanks so much for the effort and love you put into your blog.yagemer

  5. Susan says

    Made these for the first (of many) times two days ago. A week too early for fresh blueberries in this part of the country. Subbed black raspberries, sour cherries, and service berries (wild native blueberry like), all which were picked fresh on our property that day. Myyyyy these are tasty. Will be making them again and again, and again. Blueberry season starts Monday! Thank you.

  6. Anonymous says

    Thank you, so moist, love the recipe. We bake and freeze them. This recipe will be repeated many times in our home.

  7. says

    Soooo delicious! My husband asked me if they were really starch free because they tasted so good! With autoimmune disease in our house we are always so happy to eat things that dont taste like cardboard. Thank you!

  8. Anonymous says

    You mentioned that you subbed flax for arrowroot powder. Was that an equal substitution 1/4 c. for 1/4 c.?

  9. Amanda says

    These are incredible! The first time I made them I followed the recipe exactly as written, except I omitted the stevia (doesn’t treat my belly very nicely!).

    The second time I made these I modified to cater to a client of mine! He is sensitive to apples, so I removed the applesauce and stevia (for my sake), added an extra egg, and doubled the coconut oil. I also added a tbsp of lemon juice and the zest of 1 lemon – because I read that applesauce adds a bit of acid to baking. They turned out just as amazing!

    Thanks for a great recipe :)

  10. Linda says

    What brand of coconut oil do you use? I want a really good and healthy one but some have a really off-taste or strong coconut taste. The coconut taste is fine in coconut flavored treats but not in things where I do not want that flavor.

  11. Noel says

    I’ve made these twice in the last week and they are amazing! My 21 month old would eat the whole batch if I let him! Thank you!!

  12. Tonya says

    My husband cannot have gluten dairy or sugar. Everything I want make calls for eggs. What can I sub the eggs out with? Desperate for Dessert :)

  13. sandra says

    Have the same question as soneone else, you mentioned subbing flax seed for arrowroot, was it equal amounts?

  14. Trish says

    These were awesome!
    I HAD to make these this morning and did’n’t want to go to the market, soo I got creative.

    – Instead of applesauce I used two small ripe bananas
    – I had only 1 cup of blueberries (fresh) and that was plenty. Still very berry
    – I only had dry stevia so I used 1/4 tsp of that and added 1 tsp of pure vanilla (extract w/o alcohol)
    The blueberry taste was dominant – even w/the added banana.

    Thanks Kelly :-)

  15. Annie says

    I don’t remember what “real” blueberry muffins taste like anymore, but I’m pretty sure these were better than the ones I ate growing up! I left out the stevia and still thought they were perfectly sweet. Thanks for a great recipe! And yes, the warming eggs up in a bowl of water is a brilliant tip!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>