Grain-Free, Nut-Free Blueberry Muffins For Your Face (vegan, paleo options)

Finding a good muffin recipe that’s grain-free AND nut-free can be tricky. I’m not usually one for creating my own recipes, especially for baking, but this was just… necessary. I love muffins, you guys. There are lots of almond flour muffins out there, but I’m not the biggest fan of almond flour and the coconut flour recipes I’ve tried have never made me happy. This recipe uses coconut flour but isn’t too weird and spongy, plus I’ve included paleo and vegan options so all of you can enjoy! Unless you’re allergic to coconut…

I’m not going to write fifteen paragraphs about these muffins before I let you read the recipe, don’t worry. I legitimately don’t understand blogs that do that. Give me the recipe, fool! But one quick thing – this recipe is super versatile. You can swap the blueberries for any mix-in you want – chocolate chips, other berries, nuts, dried fruit, or throw ALL that mess in there! And another quick thing – if this is your first time baking with coconut flour, these muffins will be more dense and a little spongier than normal muffins. This recipe minimizes that unique coconut flour quality as much as possible, but it will also help to use a really fine coconut flour. And LAST thing, coconut flour is super absorbent, so wait for it to soak up all the liquid (about a minute) before you say “I need to add more flour!” and dump in another ¼ cup. Don’t do it, friend.

Alright, let’s make some muffins!

Processed with VSCO with a6 preset

Grain-Free, Nut-Free Blueberry Muffins

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 3 eggs *
  • 3 tablespoons grass-fed butter, softened **
  • 1-3 tablespoons maple syrup, to taste
  • ¼ tsp vanilla extract
  • ¼ tsp sea salt
  • ¼ cup sifted (sift it!) coconut flour
  • 1/2 tsp baking powder
  • About ½ cup fresh blueberries ***


Preheat oven to 400 degrees

Add all ingredients EXCEPT blueberries to – wait for it – the blender! You can also use a hand mixer or a good ol’ spoon. Blend/mix just until all ingredients are combined. Remove from blender and fold in blueberries. Batter will be thick!

Scoop batter into 6- 8 lined muffin cups. Recipe will not rise as much as traditional muffins, so fill almost to the top (or don’t if you want more muffins, they’ll still come out just fine!).

Bake for 16-20 minutes until tops spring back when pressed. Press gently, don’t squash your muffin.

Enjoy hot or keep in the fridge in a breathable container for up to three days.



*Any crafty egg substitutions that you want to try should work if they work with other recipes, but I haven’t tried any myself.

**You can substitute an equal amount of coconut oil for the butter, refined and unrefined both work great.

***I wouldn’t suggest using frozen blueberries since they’ll contain a lot more liquid, but if you do, defrost and dry them before you adding to the batter.



(I’d also like to add for any fellow newbie (do people still use that word?) bloggers – I found out how to so super easily add a recipe code to my post without a plug-in HERE!)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s