Servings: 6


  • ¼ cup organic coconut flour, sifted after measuring
  • ¼ teaspoon gluten-free baking powder
  • 3 large pasture raised eggs
  • 3 tablespoons butter, melted or ghee
  • 3 tablespoons honey
  • ¼ teaspoon finely ground sea salt
  • ¼ teaspoon pure vanilla extract
  • 1/3 cup Trader Joe’s Freeze-dried Blueberries, finely ground
  • cooking spray (optional)


  1. Pre-heat oven to 400℉.
  2. Lightly grease or spray size wells of standard muffin pan or line them with grease or spray muffin liners.
  3. Sift together the coconut flour and baking powder. Mix until blended.
  4. Stir together eggs, butter, honey, salt and vanilla until smooth.
  5. Mix dry ingredients into wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.
  6. Scoop the batter into the prepared muffin cups, filling each about half full.
  7. Bake muffins for about 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool completely. Enjoy!!

adapated from All Recipes

I was looking for a healthy alternative to make this recipe and couldn’t find any. I was never a fan of fresh blueberries in muffins, I preferred muffins with imitation blueberries, but those are filled with sugar and chemicals.

One day I was shopping in Trader Joe’s and I came across their selection of freeze-dried fruits and wondered if they would work?

I first tried using the dried blueberries whole but felt they were too hard and didn’t have much flavor. On my second attempt I ground them in my mini food processor, viola! They came out delicious!!

I have since made other variations using Trader Joe’s freeze-dried strawberries and freeze-dried bananas which are equally as good!