Coconut and Blueberry Muffins: Healthy Paleo Breakfast or Snack

Healthy Blueberry and Coconut Muffins


Last week, I experimented with paleo blueberry muffins for a work potluck but they didn’t turn out the way I hoped so hubs got to eat them all… and he loved them. So this week I decided to try another recipe as I continue to learn more about baking with flour alternatives. These muffins are inspired by Grok Grub with a few of my own touches.




Serves: 9

Materials needed: 2 bowls, muffin tin, hand mixer (or immersion blender).


  • 1 cup almond flour
  • 3 tbsp coconut flour
  • 1 cup shredded coconut (I used sweetened- if you want a little less sweet, use unsweetened or decrease the honey)
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 1/4 cup honey
  • 4 eggs, separated
  • ¼ cup coconut oil
  • 1 tbsp vanilla extract
  • 1.5 cups of blueberries
  • more shredded coconut for the top


  1. Preheat the oven to 350 degrees and line a muffin tin with muffin cups.
  2. Combine the almond flour, coconut flour, shredded coconut, baking powder and salt in a mixing bowl.
  3. Mix egg yolks, honey, coconut oil and vanilla extract in a separate bowl. Then add to the dry mix and combine.
  4. Whip the egg whites with a hand mixer until they form peaks. Mine did not form peaks because I used an immersion blender but the muffins turned out just fine. As long as you whip them somehow, they should be okay.
  5. Stir the egg whites in to the batter and then fold in the blueberries.
  6. Spoon mix in to muffin tins and top with shredded coconut.
  7. Bake for 25 minutes or until a knife comes out clean.


Here is a little more info on healthy baking substitutes if you are feeling creative and adventurous!


Healthy Baking Substitutes infographic