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Healthy Blueberry Muffins – Gluten-Free Desserts

These blueberry muffins have just the right amount of sweetness — without any added sugar! Made with coconut flour, this muffin recipe is gluten-free and high in fiber. The muffins also contain just 9 grams of carbs and 10 grams of healthy fat. These easy blueberry muffins will fill you up plus give you an energy boost without, gut-trouble or sugar crashes. Try them out today for a convenient dessert, breakfast, or snack!
Core Plan approved
Cook Time 25 mins
Course Breakfast, Dessert
Cuisine American
Servings 10 muffins


  • 3 organic eggs
  • ½ cup Greek yogurt (whole fat)
  • cup grapeseed oil
  • ½ cup xylitol
  • 1 tbsp vanilla extract pure, with no additives
  • ½ cup coconut flour
  • ¼ tsp sea salt
  • ¼ tsp baking soda aluminum-free
  • 1 cup blueberries fresh or frozen


  • Preheat oven to 350° F and line muffin tin.
  • In a food processor, combine eggs, yogurt, oil, xylitol and vanilla. Pulse until mixed.
  • Pulse in coconut flour, salt, and baking soda.
  • Add blueberries and pulse two or three times to break up slightly (if you over pulse, you lose the blueberry pieces and the batter is no longer vanilla).
  • Pour mixture into the lined muffin tins.
  • Bake for 20–25 minutes, or until tops are slightly browned.
    (Test the center of a central muffin with a toothpick for no batter before removing from oven, to prevent underdone muffins.)