Mini Blueberry Muffins (Nut Free/Gluten Free)
Mini Blueberry Muffins (Nut Free/Gluten Free)

Mini Blueberry Muffins (Nut Free/Gluten Free)

Recipes   Breakfast     Gluten Free     Sweets     The Classics    


  • 1 cup plus 1 tsp coconut flour, divided
  • 3/4 cup Swerve Sweetener
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 7 large eggs, lightly beaten
  • 1/2 cup butter, metled
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 1/2 cup frozen blueberries (the smaller wild blueberries work best)


  1. Preheat oven to 350F and line a mini muffin pan with paper liners.
  2. In a large bowl, whisk 1 cup of the coconut flour with the Swerve Sweetener, baking powder and salt. Break up any clumps in the coconut flour with the back of a fork.
  3. Stir in eggs, butter, vanilla extract and milk.
  4. In a small bowl, toss blueberries with remaining 1 tsp coconut flour to coat. Gently fold blueberries in to batter.
  5. Fill prepared muffin cups about 3/4 full (you will have leftover batter and will need to do a second batch after the first is baked).
  6. Bake 18 to 22 minutes, until muffins are just set to the touch. Remove and let cool 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining muffins.

Makes approximately 30 to 36 servings.

Nutrition Facts

Serving Size 1 muffin

Servings 30

Calories 60
Total Fat 5g
Total Saturated Fat 3g
Cholesterol 50mg
Sodium 60mg
Total Carbs 9g
Dietary Fiber 3g
Sugars 2g
Swerve 5g
Protein 3g
Net Carbs: 2g