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Gluten Free Blueberry Muffins Recipe

This is a recipe entered in our October 2014 Real Free-From Baking Competition, contributed by Agnieszka Jezierska: Here is my recipe for gluten free muffins that can easily be made as a cake if a rectangular baking tin is used. Tip: use a rectangular cake tin and bake a cake if muffin tins not available.

Customer Rating:
4.5 (2 votes)

Posted by: Ann Smyth




30 - 60 mins

Skill Level




Courses etc.

Baking Sweet

You will need

3 eggs Available only in our Edinburgh shops More products
2 tbsp coconut oil, melted More products
2 tbsp coconut milk (I used almond milk)

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30 drops liquid extract stevia* More products
*If you want to replace stevia, you can do so with 3 tbsps of raw honey, omit coconut milk and add 1 of coconut oil. I just used a small pinch of powdered stevia leaf instead as it’s the pure form of stevia. You can omit stevia all together ; the muffins will then have the delicate sweetness of the berries, or sweeter, if you use mixed berry jam like I did.
1/4 tsp salt More products
1 tsp vanilla powder (optional) More products
1/4 cup coconut flour, sifted More products
1/4 tsp gluten free baking powder More products
1/2 cup fresh blueberries, rinsed and dried thoroughly. Since I didnt have any, I used mixed berries sugar free jam.

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Need help converting measurements? View our recipe measurement conversion tables here.


  • In large bowl, mix eggs, coconut oil, coconut milk, stevia (if using) or honey, salt and vanilla powder (if using).
  • In smaller bowl, combine sifted coconut flour and baking powder.
  • Add dry mix into wet mix and combine thoroughly until there are no lumps. Stir in the berries or jam.
  • Pour batter into greased muffin tins and bake at 205 C or 400 F  for about 15 minutes.

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