Erin’s Recipe Rundown
It’s no secret that I LOVE muffins! They’re just so delicious and versatile!
This coconut flour blueberry muffin recipe makes it possible to whip up a quick and healthy breakfast that also happens to be portable. Perfect for busy mornings!
Why You’ll Love It: These naturally gluten- and dairy-free muffins are easy to make and a total win with the whole family! Besides breakfast, they work as healthy, on-the-go snacks too.
Top Tip: You can use fresh or frozen blueberries! If using frozen, thaw them first so they don’t solidify the coconut oil, then pat them dry before lightly mixing into the batter to avoid blue streaks!
For more muffin recipes, try these buckwheat muffins, gluten-free muffins, paleo zucchini muffins, gluten-free apple muffins and oat flour muffins.
xoxo erin
Featured Comment
From Emily: “So soft and fluffy! I never knew coconut four could be this versatile! I love blueberry muffins and these are no exception!”
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these coconut flour blueberry muffins. Jump to the recipe card below for the exact measurements
- Coconut flour: Coconut flour is ultra-absorbent and behaves much differently than other gluten-free flours. Use a high-quality brand like this one!
- Eggs: Coconut flour needs lots of eggs to bind together. Room temperature eggs are key to the right structure and rise.
- Applesauce: Applesauce balances the density of the coconut flour. I use unsweetened.
- Coconut oil: I like to use melted coconut oil, but neutral oils will work too.
- Maple syrup: Use 100% pure maple syrup, not pancake syrup. Or opt for honey!
If you love blueberries, try these recipes: gluten-free blueberry muffins, blueberry compote, gluten-free blueberry scones and gluten-free blueberry cobbler.
How to Make Coconut Flour Blueberry Muffins
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
These muffins come together fast! Start with mixing the wet ingredients together, then add in all of the dry. Gently fold in the blueberries. I tend to have frozen blueberries on hand, but fresh ones work great too!
To ensure the muffins don’t stick to the liner, I use these unbleached muffin liners. Fill them just 2/3 full with batter so the muffins have room to rise. I love sprinkling raw turbinado sugar and chopped pecans on top for a little crunch. Bake, cool, and enjoy!
Coconut Flour Blueberry Muffins (Easy!)
Video
Ingredients
- 4 large eggs
- 1/3 cup (80ml) neutral oil
- 1/4 cup (60g) applesauce, unsweetened
- 1/3 cup (80ml) maple syrup or honey
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla
- 3/4 cup (90g) coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup (70g) blueberries, fresh or frozen
- Raw turbinado sugar and/or chopped pecans for sprinkling (optional)
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper liners.
- In a large bowl, whisk together the eggs, coconut oil/butter, applesauce, honey, vanilla and cider vinegar.
- Add the coconut flour, baking soda, and salt and mix to thoroughly combine. Stir in the blueberries. Scoop the batter into the prepared muffin pan, filling each one 2/3 the way up. Sprinkle each muffin with a bit of sugar/chopped pecans, if using.
- Bake for 17-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool 5 minutes in a pan. Transfer to a wire rack and cool completely. Enjoy!
Notes
Nutrition
This post was originally published in February 2014. It was updated with new photos and instructions in September 2025.
I’ve made these before and I absolutely love them but I see now that you’ve switched the honey for Maple syrup? When did you do that? And also I was curious do you measure the coconut oil after it’s melted or before?
Hi Donna, we’re so glad you’ve enjoyed this recipe! It was last updated in 2023. We now list 1/3 cup honey or maple syrup as either will work. The measurement is for melted coconut oil. Happy baking!
Very good recipe! I tweaked a bit; used chopped walnuts, sprinkled on top and I increased blueberries to about a cup. Sweet enough without putting any sugar on top. We just loved them!
So soft and fluffy! I never knew coconut four could be this versatile! I love blueberry muffins and these are no exception!
These were very, very tasty but mine also turned out really, really oily. Not bad-enough-to-not-eat oily, but still too oily. I would for sure make these muffins again, but might try decreasing oil to 1/3 cup.
These are so delicious. I substituted maple syrup for honey because we were running low on honey, and it went well. I imagine both ways are a success! Thank you for sharing!
I am new at this but my daughter is on the scd diet and right next w I am trying your blueberry muffins. In the oven now. Do you have any cookie recipes? TU
I hope you liked the muffins! I don’t make recipes specifically for the SCD. Sorry about that!
Hi Erin!
What was the original coconut flour measurement? I just made these and my batter was very thick. My family and I are HUGE fans of your Coconut Flour Peanut Butter Muffins, and that batter is really thin BUT they always turn out perfectly. These tasted good, just dense. I really want to try again with the coconut flour adjusted.
Thanks!
Excellent recipe. I used olive oil instead of coconut oil and left the honey out. Replaced the sugar as well with 3 packets of Stevia. Used fresh blueberries and baked for 23 minutes . These modifications make it ideal for a diabetic person. They came out with nice light brown too and were moist but solid. Thanks so much.
Dr Z
Thanks for this info as I’m diabetic and was wondering how to substitute!!
I’m so glad it’s helpful!
I have tried your recipe several times and absolutely love them but I had written down 2/3 of a cup of coconut flour and I see now your recipe says 3/4 cup. Did you change it? And have you ever tried using strawberries instead of blueberries? I want to try it I’m assuming everything would stay the same otherwise
Hi Donna, it was republished in 2023 with new photos and step-by-step instructions. We haven’t tried strawberries with this recipe. If you decide to give it a try, we’d love to hear how it goes! Also, we have some base muffin recipes that encourage a wide variety of mix-ins that you might like: Gluten-free muffins and Oat flour Muffins. Thank you for your questions!
Can you tell me how could I alter this if I want to add flaxseed meal?
Are you meaning flaxseed meal instead of the eggs? Or just to add some in. You can easily add 2 tablespoons to the existing recipe. However if you’re wanting to swap out the eggs that won’t work.
Yikes! Why won’t this work? I just pulled them out of the oven and made with flax eggs… :/ Haven’t tried them yet.
Eggs are very important to use with coconut flour. They provide the needed structure and liquid. Sorry about that!
Erin, Thank you for thinking of the GF community in presenting your recipes. For this one for muffins, I’d say it’s too sweet and I will reduce or eliminate the honey in future. Right out of the oven, they have a pudding-like consistency. Maybe when cooled they will be better in texture. I suspect that my eggs were on the extra large side too. Reduce number? I topped them with chopped walnuts and flaked coconut (because I had them) and forgot the demerara sugar. I’m glad because of the overall sweetness. I baked these to have a breakfast food already made. That test will be tomorrow. But compared to other recipes for GF muffins, this one is pretty good. I should have read all the comments first because I considered adding a scoop of rice protein but didn’t want to mess with the recipe first attempt. In future I’ll feel free to include since my batter was thin, though thickened waiting to go into the oven. (Also in reply to one of the comments, it’s really easy to make unsweetened applesauce at home if you can get apples.) kk