Gluten-Free Wheat-Free Blueberry Muffin Recipe with Coconut Flour

Warm gluten-free blueberry muffins from Karina, Gluten-Free Goddess

Warm, tender gluten-free dairy-free blueberry muffins.

Baking a batch of fresh blueberry muffins is one of my favorite simple pleasures. I do it early, before the summer day turns sultry and my body slows to a liquid ballet of movement designed to conserve every last salty drop of intention and energy my creaky, vanilla lotioned body can muster. I rise and bake to the rosy morning sun, stirring my batter half asleep, sipping hot coffee. A northern mockingbird sings his deceit outside the kitchen window. He is remarkable in his uncanny repertoire, a gifted mimic, silhouetted high against a summer-blue sky, perched on the tallest utility pole.

Fresh organic blueberries, rinsed and ready for baking.
Fresh organic blueberries- one of the best tastes of summer.

I've been reading this week. Finding books a provocative companion. Words that illuminate and poke. Shared stories that send shivers of recognition, trigger anger, or tug one's soul (kicking and whining) into that impossible place- that place where you don't want to go. The stuff that scares you. Because it might be true.

Reading a book at twenty is one thing. You bring to its wisdom your newly hatched self-hood, your fresh experience, your familial-infused expectations (and prejudices). The expectations, assumptions and dreams of a young woman. You are the heroine, the daughter starting out on your journey, looking at a long and winding road ahead. So you read. And listen. And play with ideas. You see what fits. And what doesn't.

And then you stand, decades later, stirring blueberry muffin batter on a cloudless morning. And here, now, the words ring deeper. And the truth stings darker. There is a lifetime of days spiraling out beneath you and above you (because by now you know that time is not linear, or finite, like a string of numbers across a calendar). And the same words vibrate with a different meaning, engraved with experience and regret. The same words illuminate as if from a different light source.

Not from the world.

From within you.

And so here I am. A daughter, still. Learning something old as if it is new. And discovering truths as if for the first time, arriving, as T. S. Elliot wrote, where we started. 

Gluten-free blueberry muffin with hazelnut flour and a touch of coconut flour..
Good morning! Fresh blueberry muffins and cafe await.

Karina's Gluten-Free Wheat-Free Blueberry Muffin Recipe with Hazelnut and Coconut Flour

Recipe posted July 2012 by Karina Allrich.

These fragrant summery muffins have a fabulous texture- thanks to the soft, fluffy nature of hazelnut flour. A bit of coconut flour adds moisture and a delicate hint of coconut. Heavenly. Our new favorite.


1 cup hazelnut flour or almond flour
1/2 cup sorghum or organic brown rice flour
1/2 cup tapioca starch/flour
1/4 cup coconut flour
1 cup light brown sugar
2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup organic virgin coconut oil, melted
3 free-range organic eggs, beaten
1/2 cup non-dairy milk
2 teaspoons bourbon or Tahitian vanilla
2 cups organic blueberries, washed, drained well, patted dry


Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.

In a large mixing bowl, whisk together the flours, starch, sugar, baking powder, baking soda, xanthan gum, sea salt, cinnamon and nutmeg.

Add in the coconut oil, eggs, non-dairy milk, and vanilla and beat to combine. Continue beating for 2 minutes until the batter is smooth. It should not be overly wet or too dry- this batter is a fairly moist batter, akin to thick cake batter. If the coconut flour has absorbed too much liquid and the batter appears dryish, add another tablespoon of non-dairy milk to loosen it.

Stir in the blueberries by hand, using a big spoon or silicone spatula.

Using a spoon, drop the batter into the 12 muffin cups and smooth out tops with wet fingers. Bake in the center of the oven for 22-25 minutes, until domed and golden brown. A cake tester inserted into the center should emerge clean.

Cool on a wire rack of five minutes, then turn out the muffins to continue cooling on the rack.

Absolutely divine still warm. We ate devoured ours with a big schmear of our favorite vegan "butter".

Makes one dozen muffins.

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Recipe Source:

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So tasty! My new favorite muffin. Blueberry with hazelnut flour.
I confess. I eat my work.

Recipe Notes:

I'm now using less brown rice and brown rice flour, and eating fewer rice cakes, etc. Here's why- there is elevated arsenic in rice.

I use Bob's Red Mill Hazelnut Flour (I found it at Whole Foods Market). If you cannot find it locally, you can order it at Amazon here.

Baking the night before- I bagged the leftover muffins in a large storage bag and left them on the counter overnight, as an experiment (gluten-free baked goods usually fare better if frozen the same day they are baked). The next morning these muffins were still tender and moist. (I attribute this wonderful bonus to using hazelnut flour and coconut flour.) After breakfast, I wrapped the remaining muffins in foil, bagged them, and tossed them into the freezer for future breakfast treats.

Subbing eggs- I anticipate the question, Can this be vegan? I hesitate to say that these muffins can be egg-free without a loss of quality. The recipe really benefits from the three eggs. I suspect they will lose their lovely, moist texture and lightness (hazelnut flour and coconut flour are two gluten-free flours that work best with eggs).

I do have a tasty vegan blueberry muffin recipe with almond flour here.

Xanthan gum is a touchy topic lately. Some Internet folks insist it's beyond disgusting. I'd say it's hardly that. It's an inert starch, made from corn. And yes, it is cultivated from fermentation/mold (so is cheese, and balsamic grape must; tempeh is inoculated with a fungus). And yes, some folks report it may work as a laxative on sensitive tummies (as does guar gum, locust bean gum, etc).

Here's the thing. Xanthan gum really helps gluten-free baked goods attain a tender, springy texture that doesn't crumble apart as soon as you bite into it. I've baked with it and without it. Some inherently gooey gluten-free recipes don't need it- like my gum free Dark Chocolate Brownies.

But the truth is xanthan gum can make a big difference in the texture of gluten-free cookies, breads and cakes. So I have used it willingly.

Until I started having some persistent tummy issues, after years of living strictly gluten-free. So I'm now experimenting.

See my new Gluten-Free Blueberry Muffin Recipe without Xanthan Gum here.

Read more about xanthan gum here.

For more substitution help, please see my guide to baking with substitutions here.


xox Karina

48 comments: said...

Oh Karina, those muffins are calling my name! YUM!

Anonymous said...

Hello Karina, this recipe sounds wonderful. I understand that it is the hazelnut flour that makes these muffins so special, but since my 3-year old girl has a nut allergy, I was still wondering if you have a suggestion for replacing the nut flour.
Thank you! Evelyn

awakedreamer said...

These sound wonderful, can't wait to try making them. Thanks for posting this. said...

I keep meaning to try hazelnut flour. I use almond flour all of the time and I imagine it has some similar baking properties.

Anonymous said...

Karina, I love your recipes and ideas. But you use so many different flours. I will try this, but probably will have to use a different flour combination. I tend to use half xanthan gum and half guar gum. Have you tried this combo?

Anonymous said...

Those blueberry muffins are making me hungry!! I've been having a hard time finding hot dog and hamburger buns that aren't rocks. Do you have a brand you prefer or a recipe to make your own? I've tried Rudi's, but I really want just a normal white bread bun!

Anonymous said...

The print button doesn't seem to be working...when I click it the recipe doesn't come up just a video and some other stuff....

Allison Schmitz said...

Karina - these look so good I can almost smell them through the computer. Any suggestions for dairy free? I prefer coconut milk to any others. Would this work or would it be too much coconut flavor? Thanks

Mia said...

This piece is absolutely gorgeous.Your words gave me the chills. Thank you from the bottom of my heart for sharing with us,in my opinion, some of the most beautiful writings in the food blog world and beyond.

Karina Allrich said...

The hazelnut-coconut flour combo makes these muffins tender and fragrant. I based the liquid and eggs on the choice of these flours. So if you substitute, you may need to adjust liquid/eggs.

After baking gluten-free blueberry muffins for ten years, I enjoy trying new flours. I like to experiment. If this particular recipe doesn't appeal to you, I have four other gluten-free blueberry muffin recipes, a blueberry scone recipe, and two blueberry cake recipes (one coffee crumb cake, one banana blueberry cake). Find those recipes here:

Cheers! Karina

Dede said...

This looks so delicious but so does your blueberry coffee cake.
I guess I will just have to try both :)

monica said...

These look great. Do you have any suggestions for how to change recipe or cooking time/temp for high altitude? I live in Denver.

Terri Schanks, MSW, LCSW said...

Karina, thanks for your wonderful recipe, but also the honest pondering about mothers and daughters. It sounds like life continues to cook you as well, and how cool is that?
I wrote this post the morning my mother died, not knowing for sure it would be her last day, but pondering many things myself.
We need honest women in this time so we can make it safe for girls. I bow to your honest sharing of your journey.
Peace and Blessings,

Karina Allrich said...

Mia- Thank you so much. xox Karina

Karina Allrich said...

Allison- These are dairy-free. I used organic soy milk, but any pleasant tasting non-dairy milk will work. xox Karina

Anonymous said...

I am allergic to corn,coconut and mold. Do you have a substitute for the flour and oil and xanthan gum? Thanks, V

Lynne L. said...

To anonymous...try using Guar gum instead of Xanthan gum.

Guar gum is made from the extraction of a bean from the guar plant. The guar plant is grown primarily in Pakistan and India, as well as in the United States. The guar bean is rich in protein and used to feed cattle, and as a vegetable used in Middle Eastern cooking.

Also, there's only 1/4cup coconut flour in the recipe. If you can't have coconut flour, you could try almond flour. It wouldn't give you the same taste. You could sub melted butter, vegan marg, or whatever oil you use for the coconut oil.

Karina...any suggestions for anon? btw thanks so if it would cool off long enough to use the oven I could make these! Cheers!

Caterpillar Girl said...

Always love your postings. So many of your thoughts resonate with me, and it's comforting to note that while on the surface we may all look different, deep down we are so much the same. Your blogs inspire me not just in the kitchen but also in other areas of my creative life. Like your new profile picture.

Becky McGown said...

I am not a dairy-free person but I am a gluten-free person. That being said, I substituted cow's milk for the non-dairy milk in the recipe. Everything else was the same. That being said, holy (dare I say it?) cow these were amazing. Even my husband, who is on the painfully honest side and absolutely will not lie about anything including my cooking (even to make me feel better about the first time I tried to make something yummy gluten free and failed miserably) said these were "good, and they tasted like muffins." That, Karina, is high praise. Praise to the skies. These were AWESOME. :)

Anonymous said...

Baking has become my thing and I freely admit I recommend your blog to everyone..Kind of not bothered that I can't eat wheat and gluten anymore. Who needs it when there is so much else out there..Creative, colourful, inspirational are some of the words I would use to describe your yummylicious recipes and your way with words..Thank you for another great recipe..If only I could crack the whole coconut flour thing..Not my forte..but will give it a go again..

zebaby said...

Karina, any thoughts about xanthan gum vs. guar gum? I purchased some guar gum with the thought that it would be more affordable to start (the cost of these flours is making my head spin!), but I'm wondering if I screwed up by sacrificing quality. What are the major differences you've found between the two? Thanks!

Becca said...

The photography in this post is lovely. I could look at pictures like these all day...

Thank you for your honest opinion about xanthan gum. I too cringe when I see it being labeled as 'evil' in some corners of the blogosphere.

One last comment: how do you have the patience to answer all of the substitution comments that get posted on here? ha ha. I know people have allergies, etc... but I, for one, understand that it is the synergy between the particular ingredients that YOU selected, that MAKES a recipe golden, ready to share with the world. Who knows how the substitutions will alter the taste? What if they don't render the product GFG-worthy?

Kathleen @ KatsHealthCorner said...

Oh gosh. Blueberry muffins are definitely a killer. What a great recipe! :D

GF Gidget said...

Hazelnut Flour is delicious! Though, the first time I tried to bake with it, I didn't make a flour blend. ...big mistake.... There is a fine line between light and airy and completely unsubstantial!

Anonymous said...

Big Thanks to Lynn L. I'd forgotten about Guar Gum. Karina,all your recipes are so wonderful I just don't want to compromise the flavor or texture. I have eaten happier since finding you.V

Karina Allrich said...

Thanks Everyone for the blueberry muffin love, and the suggestions regarding subbing xanthan gum, etc. I appreciate your discussion!

I have no personal experience with guar gum, as it leaves me miserable (IBS symptoms). I avoid it like the plague (and it's in so many coconut milk products- unfortunately). It is my understanding that guar gum is not quite as efficient in baking. The link I provided in the post is a link discussing xanthan gum and guar gum, and how to use them in baking gluten-free.

Coconut flour is- as Lynn kindly offered- a relatively small amount in this recipe, and can be subbed... But- coconut flour brings a lovely unique quality to this batter. It adds moisture, texture and aroma. Changing it changes my recipe. So I hesitate to guess what might work (it may not turn out as well!). See my substitution post link above the comments box for suggestions.

It's difficult for me to guess on what substitution will work best- because if I have not tried it myself I cannot recommend or guarantee it will work- or more importantly- be as GOOD as my original recipe.

Avoiding mold means subbing for fermented foods. Lemon juice for vinegar, for instance. As mentioned, the xanthan gum subbing may be more problematic. Some folks use seed gels (I have not had much luck with seed gels- they easily veer into gummy.)

Thank you all for your kind words, especially the response to my writing. xox


Chompchomp said...

Mmmm they look so moist - I love the texture gluten baking gets from nut flours. So moist yet not too crumbly.

Amy said...

Yum! These look delicious, Karina. I've never tried hazelnut flour. I might see if I can find some. Thanks for sharing.

Anonymous said...

Hi there,
Usually I never comment! But I have to tell you that I have been admiring, using and exploring your site for years and LOVE it. I made these muffins yesterday and they are THE BEST I've tasted ever from a gluten free blog. Delicious!!! Kudos to your way of life and way of cooking. You are a cool woman!
Amy K

Christina said...

The bluberry muffin recipe looks great but I really want to thank you for the link to book "Will I Ever be Good Enough". I cried reading the book's description - it sounds like it was written for me. lol. I'm 39 and perhaps somewhere in the middle of the two perspectives you describe. I will be ordering it right away.

Antoinette said...

Yum!!! I absolutely have to give these a try!

Between the lines

Anonymous said...

Made these today. The hubby ate 4; had to put them in the freezer before he devoured all 12. These aren't for the calorie conscious--they are pretty high in fat.

Annika said...

Hi Karina! These look really beautiful, I wonder if I can get them to rise as high? My muffins always stay a little small... I was just thinking about baking blueberry muffins today, what a coincidence that you were blogging about it today. I really look forward to experimenting with these new flours.
I've only recently gone GF again, something which I knew I needed to do for my health but which I was really not looking forward to because of my memories of crumbly, dry bread and starchy, tangy cookies! I've been so inspired and encouraged by your recipes - they're tasty but interesting, too, and not just a good replacement for wheat-flour products but an improvement and an alternative.
Thank you so much! Especially for the multigrain bread recipe, I bake it a few times a week! :)


Kimberly Smith said...

My mouth is watering! I'm super excited to make these! Thanks for posting!

Anonymous said...

I made these yesterday, absolutely delicious! I used bobs red mill all purpose gluten free flour in place of white rice flour, tapioca starch, & coconut flour. I didn't have these specific flours. I also used fat free milk. They might've been even better with the listed ingredients but still came out very good & no one in my house would've known they were gluten free if I hadn't of told them.

Denice said...

Your site is beyond amazing and I am so grateful for not only the recipes but the beautiful words that accompany them. It takes courage to put things on public display and you do it so artfully. My Husband and 2 kids thank you as well since they are subject to my experiments. I made your grain free cracker recipe today and my 7 year old was over the moon. Thank you!

Tammie said...

Thank you for your wonderful recipes Karina! I made your Blueberry Muffin recipe this morning (with just a couple of changes - I know, I know, those dreaded changes...) and they were spectacular!! I used fresh cherries (it's what I had on hand), vanilla coconut sugar (I increased it by 2 tbsp.), just a bit of almond extract with the vanilla, and some Better Batter in place of the white rice flour, tapioca starch and x.g. The results were outstanding! I'm so happy that you are here creating these wonderful recipes and sharing them with all of us along with your love and humor. Hugs to you Karina!

Kirsten Howell said...

Yum! I have to be honest, I've been scrolling through your recipes for kind of longer than I'd like to admit, and they all look incredible! I've been kind of on a blueberry muffin roll lately (I just baked some buckwheat blueberry muffins that you can find on my blog and these are going to have to happen too!

Thank you!!

Anonymous said...

you never disappoint!! these are seriously amazing

Anonymous said...

I made these today and they were excellent. My 3 kids devoured 7 muffins in about 5 minutes. They are moist and delicious. I did not have hazelnut flour so used almond flour.

elizabeth said...

I made these last week and we love them! I don't usually keep hazelnut flour around so I used almond flour and brown rice flour instead of the white. I also used coconut sugar and lowered the amount to 3/4 because we like them a little less sweet. They were still amazing!

Your recipes are always wonderful and give us new comfort food for our home.

Painterly Mom said...

new to gluten free so after 5 days without any baked goods I made your muffins. Absolutely love them. Great flavour and texture. Thank you

blossomthyme said...

Hello Karina, I've made these twice with my own substitutions. I'm on a low carb diet, high protein diet and eat mostly gluten free because for some reason it helps me maintain my weight better and gluten free is delicious I have found. These muffins are so delicious that I'm somewhat addicted to them. I substituted flaxseed meal for the sorghum flour, I used almond milk because it is so low in carbs and delicious and butter (I'm not dairy-free). I used splenda instead of brown sugar (can't wait to try them on higher carb days) and I don't use xanthum gum. For some reason the bourbon doesn't come through even though I doubled it, but next time I'll try the vanilla. I've made them with chopped pecans the first time, and without nuts the second time and these puppies are so delicious I can't get enough of them, but I have to. Also, I used a muffin top pan instead of the traditional muffin pan and warm out of the oven I have 6 large muffin tops. I try to eat just one-half of one a day, but if I eat a whole one, I just cut my carbs in other areas. Yes, I'm adapting my life to these muffins. I find myself thinking about them. Yummy--especially warm out of the oven. I made them with blueberries and blackberries. You must try them.

Patty Ceglio said...

Thanks for this recipe - I did some substitutions - Blackberries for Blueberries. I couldn't find Hazelnut Flour, so used Coconut Flour, Brown Rice Flour, and some GF all-purpose (mixed). The smell of these cooking was amazing, and I'm super-excited at how wonderfully non-gluten-free they are in texture. I tool them to a pot-luck - I think it's appreciated to offer GF options, and good-tasting GF options - bonus!

Warm n Wonderful said...

I've been reading your blog for many years now, and for some reason I relate to you as though we are family. I just came back from England after saying my final farewell to my dad, and am feeling very emotional at no longer having parents that are living. Ten years ago after losing my mum I struggled without her to talk to, and although I wasn't as close to my dad, it is all too final.
For me, being a daughter now, seems to have come to an end, and I don't know what to do with that.

Andrea Ewanishan said...

I've been following your blog for awhile now and I FINALLY decided to launch my very own! I'd be very grateful if you took the time to quickly browse it :)
Let me know if you have any questions, comments or suggestions!

Thanks so much,
Drea Marie

Jj Viviers said...

Thank you for the great recipe. Replaced blueberries with bananas, as it's not in season in South Africa. Also replaced hazelnut flour with quinoa flour and used flax eggs. Delicious!

Stephanie said...

For the gum issues: Gluten Free Girl can't use gums, and has started using psyllium husk instead. Wonder if that would work?

For nut subs: I've read that sunflower seeds make a great sub for almond flour. Just grind them up.

I can't wait to make these

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