Blueberry Muffins

blueberry muffins

I love you:

Because you try everything I make, even the things I know you won’t like!

Because you accept my quirky ways.

Because you give me time that I know you do not have.

Because you make me laugh.

Because you are beautiful inside and out.

Because you are always there. When I had my angel, when I had my Juliet, you were there as soon as you could be and I’ll never forget that.

Because you listen to every silly little problem.

Because you make my decisions.

Because you read every post I write.

Because you understand.

Because you held my hand when I was the new kid.

Because you’re you: Perfect, gorgeous, wonderful you!

Thank you for being my friend!

Blueberry Muffins

  • 2 cups almond meal
  • 1 cup desiccated coconut
  • 1/2 cup coconut cream
  • 3 tablespoons honey
  • 3 eggs
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt
  • 1 cup blueberries
  1. Preheat your oven to 175°C or 350°F and grease 10 holes of a standard size muffin tray.
  2. Place the almond meal and coconut into a medium sized mixing bowl and mix to combine.
  3. Add the coconut cream and honey. Combine. Add the eggs. Combine. Add the baking powder, vanilla and salt. Combine.
  4. Gently stir through the blueberries.
  5. Spoon the mixture evenly into the prepared holes and place in the oven. Bake for 25 minutes.
  6. Remove from the oven and leave in the tin for 5 – 10 minutes before gently transferring to a cooling rack.
  7. Eat and enjoy.
Rate this recipe
Blueberry Muffins
4 Based on 45 Review(s)
  • blueberry muffins are the classic pastry, I love em! This paleo version looks just as good if not better than the original!

    • Thank you. I hope you enjoy them. x

      • Beki Boo

        Can you sub the coconut milk for almond/coconut milk?

  • Kate Simpson

    I LOVE your recipes, with all my allergies they have been a god send. These look great however I’m allergic to almonds – what other nut flour do you think would work ok with this recipe? Thanks!

    • HI Kate, thank YOU so much!!! It is lovely to hear that you like my little space, I really appreciate your support! You could try cashew meal? I haven’t tested it myself. x

      • Kate Simpson

        Perfect thanks Bianca, I’ve been using cashews in place of almonds in many other recipes so will see how it goes 🙂

  • Clare Ag O’Donnell

    These look delightful, would rice malt syrup or maple syrup work in the place of honey?

    • Thank YOU! It sure will! I would go with rice malt. I hope you enjoy them.

  • Andreza

    Another great recipe! These were super yummy – thank you Bianca. I bet you’re all absolutely loving being a family of 5 but that you are also getting a chance to rest x

    • Thank YOU!!! I really appreciate the feedback. I am glad you enjoyed them.
      Yes, I am loving my busy little family, I feel very blessed. xxx

  • Safia Yallaoui

    Hi Bianca, how many muffins does this make?

  • Shauna

    Hi there, is oven temperature based on fan forced or conventional? Thanks!

    • Fan forced. x

      • Cat

        Hi Bianca, I have a fan forced oven too. I’ve noticed all Your recipes only state one temperature, so are they for normal or fan forced ovens? Txs

  • Venice Topacio-Sanchez

    Hi Bianca,

    What can I subsitute to almond flour to make it nut free? Thanks