Blueberry Cinnamon Breakfast Muffins
I love blueberry muffins, but I don’t like what they do to my blood sugar. I adapted a recipe I found online by cutting the amount of honey in half and adding psyllium husk powder to increase the fiber content and lower the glycemic response (the effect that a food/meal has on blood sugar after it’s eaten) of the final product. As a result, these muffins are NOT sweet, but I think you will find the coconut flour offers a pleasant natural sweetness on its own.
Blueberry Cinnamon Breakfast Muffins taste amazing with a dab of butter or fresh ground peanut or almond butter.
The best part about these muffins is they are diabetic-friendly, with 8 grams of fiber, loads of good healthy fat, 6 grams of protein and only 10 grams of net carbohydrates.
They are also gluten, dairy, and grain free! If I am going to enjoy a Blueberry Cinnamon Breakfast Muffin for breakfast, I usually smear it with a teaspoon or two of Kerrygold grass-fed butter and pair it with a hard-boiled egg. Enjoy! ♥

Prep Time | 15 minutes |
Cook Time | 25 minutes |
Servings |
muffins
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- 1 cup organic coconut flour Nutiva brand
- 1/2 tsp. Sea salt
- 1 tsp. baking soda
- 2 tbsp. psyllium husk powder I use NOW brand psyllium husk powder
- 2 tsp. ground cinnamon
- 1/4 cup raw honey
- 10 oz. unsweetened coconut milk
- 6 organic free-range eggs
- 1/4 cup organic virgin coconut oil
- 4 tsp. pure vanilla extract
- 1/4 cup chia seeds
- 1 cup fresh or frozen organic blueberries
Ingredients
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- Preheat oven to 350 degrees. Sift the coconut flour, salt, baking soda, psyllium husk powder and cinnamon in a bowl.
- In a blender or bowl mix the honey, milk, eggs, coconut oil and vanilla. Add the chia seeds and blend on low. Let sit for 5-10 minutes.
- Pour the wet ingredients into the bowl with dry ingredients and mix well. Fold in the blueberries to mixture at the very end, and gently stir together.
- Spoon the batter into greased cupcake sleeves or tins and bake at 350 for 25 minutes, until golden brown and cooked through.
- Cool on rack and serve.
Nutrition Facts: Calories: 180; Total Fat: 11 g; Saturated Fat: 8 g; Sodium: 260 mg; Potassium: 85 mg; Total Carbohydrate: 18 g; Dietary fiber: 8 g; Net Carbohydrates: 10 grams; Sugar: 9 g (6 grams of added sugar from the honey); Protein: 6 g