Coconut Blueberry Muffins

These are SO good and SO good for you, too!!

Preheat your over to 350 degrees. 


  • 1 cup of coconut flour
  • 1/2 tsp of baking soda
  • 1/2 tsp of baking powder
  • 1/4 tsp of sea salt
  • 5 free-range eggs
  • 1/2 cup coconut butter (or oil)
  • 1 cup evaporated cane juice crystals (or other sweetener)
  • 1 tsp vanilla
  • 1/4 cup chia seeds
  • 1 cup almond milk
  • 1 cup blueberries (fresh or frozen)



  1. Mix 1/2 cup of almond milk with chia seeds and set it aside for 30 minutes. 
  2.  Combine coconut flour, baking soda, baking powder, sea salt, vanilla, and coconut sugar and mix well.
  3. Add eggs, coconut butter, chia seeds (the texture should be thick) and the rest of almond milk.
  4. Blend in the frozen blueberries by hand, being careful not to crush the blueberries.
  5. Pour this batter into paper muffin liners that you've placed in a muffin baking pan. Fill them completely.
  6. Bake the muffins at 350 degrees (F) for 35 - 40 minutes, or until they are golden brown on the outside and completely cooked on the inside.


Oak Hill Homestead