Coconut Flour Blueberry Muffins! If you’re looking for an EASY, healthy muffin recipe that uses only coconut flour this is it!
Want to make delicious coconut flour muffins? You’re in the right place! Read on for all my tips for making amazing muffins.
I could probably write an entire blog about my favorite muffin recipes. It’s no secret that I love healthy breakfast muffins, from zucchini muffins to carrot and apple muffins. The list of possibilities is endless!
I love that healthy muffins make a great portable and delicious breakfast treat for busy weekday mornings. They also serve as an after-school snack or on-the-go snack for my kids. And because they’re made with whole ingredients and aren’t loaded with sugar, I can feel good about making them regularly.
This recipe is a new favorite made entirely with coconut flour, which is high in fiber and protein. It works perfectly in this recipe. The end result is light, fluffy, and moist!
These muffins are also full of eggs for additional protein, and coconut oil for some healthy fat. I mostly just love eating something that satisfies my sweet tooth, without that sugar-rush feeling afterward!
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Why You’ll Love this Recipe:
- Easy to make
- Naturally gluten-free
- Healthy and low sugar
- Quick breakfast for busy mornings
- Perfect snack on the go
Ingredients You’ll Need
Here’s what you’ll need to make these coconut blueberry muffins:
- Eggs: I always use large eggs for this coconut flour muffin recipe. Room-temperature eggs delivery better results than cold eggs.
- Maple syrup: Maple syrup is one of my favorite natural sweeteners. I like to use real, grade B maple syrup. It’s cheapest at Costco!
- Coconut oil: Coconut oil is a good source of healthy fats, with a slight coconut flavor. If you don’t have it on hand, you can use another neutral oil, like canola or vegetable oil.
- Apple cider vinegar: Apple cider vinegar reacts with the baking soda to create light and fluffy muffins.
- Apple sauce: Apple sauce adds moisture and sweetness without the need for sugar. I like to buy unsweetened apple sauce. Any brand will work.
- Vanilla: Real vanilla extract is best for the recipe. It has better flavor than imitation vanilla.
- Coconut flour: Not all brands of coconut flour are created equal! Lately, I’ve been loving Anthony’s Organic coconut flour.
- Baking soda: Baking soda is essential to help these blueberry coconut flour muffins rise up nicely!
- Salt: I like to use fine sea salt for many of my gluten-free recipes, including these keto muffins.
- Blueberries: You can use frozen or fresh blueberries for this recipe. If you use frozen blueberries, be sure to thaw them before lightly mixing into the batter.
How to Make this Recipe
- Preheat the oven to 350F. Line a muffin tin 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 blueberry muffin 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 this coconut blueberry muffins recipe!
Storage Instructions
Store these muffins in an airtight container at room temperature for up to five days, or store in the freezer for up to three months.
FAQs
Yes, coconut flour is made from dried coconut that has been very finely ground into a powder. It can be used as an alternative to all-purpose traditional flour in many recipes. Just keep in mind, coconut flour is more absorbent than wheat flour, so you’ll typically need to add more liquid to coconut flour recipes.
Blueberry muffins may turn out tough if you overmix the batter. To avoid the issue, try mixing dry ingredients thoroughly in a separate bowl, then add them to the wet ingredients and mix until just incorporated.
Coconut flour is used as an alternative to all-purpose flour in gluten-free, grain-free, or paleo recipes. It is similar to almond flour and can be used to make muffins, cakes, cookies, bread, or even pizza crust.
Expert Tips & Tricks
- Fresh vs. frozen blueberries: Both frozen and fresh blueberries will work for this recipe. I have frozen blueberries on hand more often than fresh ones, so I use frozen a lot. I like to thaw the blueberries before adding them to the mix. (If the blueberries are too frozen it may cause the coconut oil to solidify!) Make sure everything else is mixed before you add in the blueberries and stir lightly. Otherwise, you’ll end up with blue batter!
- Use high-quality coconut flour: Not all brands of coconut flour are created equal! Lately, I’ve been loving Anthony’s Organic coconut flour.
- Use the right muffin liners: To ensure the muffins don’t stick to the liner, I use these unbleached muffin liners. They make a huge difference and are my favorite for gluten-free baking.
I hope you love this recipe as much as we do! If you try these blueberry muffins, be sure to leave me a comment/rating below. I’d love to hear from you!
Coconut Flour Blueberry Muffins
Ingredients
- 4 eggs
- 1/2 cup coconut oil melted
- 1/4 cup applesauce unsweetened
- 1/3 cup honey or maple syrup
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla
- 3/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup blueberries (fresh or frozen)
- Raw turbinado sugar and/or chopped pecans for sprinkling (optional)
Instructions
- Preheat the oven to 350F. 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!
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
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.
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