Dairy & gluten-free blueberry muffin loaf recipe

Let me tell you, feeling those blueberries bursting in your mouth is an elite sensation.

I made a strawberry compote on the side for this loaf to amp up the 10 a day count (and because I love strawberry jam), but the loaf could easily be chomped on solo.

You could use a muffin tray and make individual muffins with the batter, but I just find muffins trickier to eat 😄

I’ve added in activated ground flaxseeds to help maintain regular bowel movements and fibre content, so these can be a good occasional breakfast option.

*activated = soaked and then oven baked. I have explained why this is a necessary process for grains & legumes here.

Dry Ingredients:

-2 tbsps activated ground flaxseed -2 tbsps desiccated coconut
-3/4 cup sieved coconut flour
-1/2 tsp sodium bicarbonate
-1/2 tsp sea salt
-2 tbsps stevia

Wet ingredients:

-1/2 cup grapeseed oil
-1/4 cup organic maple syrup
-1/4 cup coconut milk(I used rebel mylk)
-splash of vanilla essence
-6 eggs (but only 3 whole eggs)
-a punnet of blueberries


  1. Using a hand blender, blend the white of 6 eggs till it gets frothy and white, reserve the yolk of 3 and keep to the side for now.
  2. In a separate bowl, sift in the coconut flour and add in the other dry ingredients.
  3. Blend in all the wet ingredients to the dry ones, except for the eggs and blueberries.
  4. Add in the yolks, and blend the mixture well.
  5. Heat the oven on fan setting 180c.
  6. Slowly whisk in the egg whites, and add a little more vanilla if the batter smells eggy to you.
  7. Add in the blueberries and roughly blend the batter again, but only for a second. You want some of the blueberries to be left whole.
  8. Line a square tray with parchment paper, and grease it up with a little ghee or grapeseed oil.
  9. Pour entire batter into the lined tray, and bake for 25-30 mins (the top need to look golden brown).
  10. Once the loaf is ready, let it cool for at least 10-15 mins.
  11. Enjoy!!

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