Coconut Flour Blueberry Muffins! If you’re looking for an EASY, healthy muffin recipe that uses only coconut flour this is it!
I could probably write an entire blog about muffins. Between these three ever popular muffins recipes, it is no secret that I love healthy breakfast muffins.
This recipe is a new favorite made entirely with coconut flour. Coconut flour is high in fiber and protein and works perfectly in this recipe.
These muffins are also full of eggs for additional protein, and coconut oil for some healthy fat. I mostly just love eating something that tastes like a dessert, without that sugar-rush feeling afterwards!
These muffins are fantastic right out of the oven smothered with ghee or butter. My toddler and I have both been sick this weekend while my husband has been out of town which is no fun! It’s always so sad when little ones are sick. And it should be illegal for Mom’s to get sick!
All we’ve felt like eating the past few days is smoothies, lots of herbal tea, this soup, and these muffins. I really can’t imagine a time when I wouldn’t feel like eating these!
A few notes about this recipe:
Fresh or Frozen Blueberries? Both will work! I have frozen blueberries on hand more often than fresh so I use frozen a lot. I like to mostly thaw the blueberries before adding them to the mix. If the blueberries are too frozen it may cause the coconut oil to solidify – so thawed is best! Also be sure everything else is mixed before you add in the blueberries and that you lightly stir so you don’t end up with blue batter!
What brand of coconut flour? Not all brands of coconut flour are created equal! Lately I’ve been loving this brand of coconut flour.
How do I ensure they don’t stick to the liners? I use these unbleached muffin liners with great results! They are my favorite for gluten-free baking.
Paleo Blueberry Muffins from Gluten-Free Palate
Coconut Flour Cookies from Flippin’ Delicious!
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Coconut Flour Blueberry Muffins
Ingredients
- 4 eggs
- ½ cup coconut oil, melted
- ¼ cup applesauce, unsweetened
- ⅓ cup honey
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla
- ⅔ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ 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 ⅔ 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!
Emily Leishman says
So soft and fluffy! I never knew coconut four could be this versatile! I love blueberry muffins and these are no exception!
Marta Nelson says
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.
Emily says
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!
Shirley says
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
Erin Collins says
I hope you liked the muffins! I don’t make recipes specifically for the SCD. Sorry about that!
Danielle says
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!
Murray says
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
Suzanne says
Can you tell me how could I alter this if I want to add flaxseed meal?
Erin Collins says
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.
Krysia Kolodziej says
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
LJ says
Would these work substituting the honey with another sweetener like xylitol, stevia or any other low carb sweetener? Didn’t know if it needed the liquid from the honey.
Thanks!
LJ
Kathy Goodbread says
I just made your coconut flour blueberry muffins. Fast, easy and dangerously delicious. I ate two. I also added some unsweetened shredded coconut and some dark chocolate chips. SOOOOOOO good!
Erin Collins says
Thanks for the comment! Glad you enjoyed the recipe!
Peggy says
Flavor is great! More like a crumbly cookie dough in texture, even after two tries. Could this have anything to do with altitude? Had to extend baking time another 2 minute. I wonder if a bit of almond flour would help.?
Erin Collins says
I think it depends on what brand of coconut flour you use! What kind did you use for this recipe?
Tee says
This was a really great recipe. I haven’t had anything on the slightly sweeter side in a while due to a strict diet. I have been craving a muffin of sorts and I came across this recipe. My muffin pan was not fit for use and I didn’t have any muffin liners so I used a bread pan. OMG! It still came out amazing and the flavor is spot on. I didn’t have vanilla extract but I did have almond extract, and I substituted olive oil and butter for the coconut oil, and it was just as delicious! Thanks for the recipe. Now I’m having trouble keeping myself away from it.
Holly says
What can i substitute for cocanut oil? will olive oil be okay?
Erin Collins says
That should work fine!
Vida says
How much blueberries?
Carmen Hyde says
Hey! These are great! Except, when I was making them it said it called for Apple cider vinegar, but it didn’t say how much. So I went back (on Pinterest) and it told me how much on the post. Just thought you’d like to know!!!
Pam Alexandra says
Recipe looks great.I plan to make these and am curious. Why the
Apple cider vinegar?
Erin Collins says
It helps to give them a little extra rise! 🙂
MiTmite9 says
The muffins came out of the oven about 15 minutes ago and only four are left. I made these for my gluten-free boyfriend and he is thrilled—– he is so starved for gluten-free anything. (Don’t worry. He’s one of those “I’m gonna go ride my bike 100 miles” guys—-so he can afford the calories.)
Because he’s also sugar-free, for the most part, I didn’t sprinkle sugar atop the batter. I think these muffins are already sweet enough. Added sugar is just too much. I suggest everyone use high-quality cold-press honey in the recipe, too, as it is more nutritious. Be sure and melt the honey on low heat before adding it to the mixture.
Too bad I can’t share my photo. These muffins look lovely and their consistency is about how I expected, after reading through the recipe.
As one commenter stated, the batter seemed a bit “thin.” I was afraid four eggs would be too many, as I always use large organic eggs. The muffins turned out just a TINY bit more moist than I would have liked. Adding shredded coconut would have been, as earlier commenter said, a good thing. Maybe allowing the batter to sit for 10 minutes, so that the coconut flour could absorb more of the moisture wouldn’t hurt.
Also: These muffins seem a bit oily to me in taste. I did melt up two tablespoons less than 1/2 cup coconut oil and then added two tablespoons butter to make up the difference. So much coconut oil may be contributing to the oiliness in taste.
If anyone is worried about not having unsweetened applesauce on hand, you can do as I did and just finely chop a whole large apple (organic), put a tiny bit of butter in a heavy saucepan, lower the heat, put on the lid and make your own 1/2 cup applesauce. I used my potato masher and didn’t peel the apples either (never do). Excellent addition and, if you use good quality apples, more nutritous and better tasting.
Go for it.
Ann Tomek says
Just made these exactly as recipe stated. They are the best gluten free/paleo muffins I have ever made. So very good, thank you!!!
Gretchen Cadle says
You think I could add a scoop of protein powder?
Laurena says
Made these Gluten Free Blurberry muffins for Xmas along with pumpkin walnut muffins and going to make more of both of these today. They are delicious, yummm yummy
Aleisha says
Made these this morning and they were SO good, and super easy to whip up. My family ate the whole batch! Thank you for a great recipe to add to our breakfast rotation.
Janet Rojas says
Calculated on Very Well Calorie and Nutrition Calculator:
Nutrition Facts
Servings: 12
Amount per serving
Calories 162
% Daily Value*
Total Fat 11.2g 14%
Saturated Fat 8.7g 44%
Cholesterol 55mg 18%
Sodium 124mg 5%
Total Carbohydrate 13.9g 5%
Dietary Fiber 2.9g 10%
Total Sugars 9.1g
Protein 2.8g
Vitamin D 5mcg 26%
Calcium 9mg 1%
Iron 0mg 2%
Potassium 35mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Madison says
Out of all the recipes, this is my all-time favorite. I could eat a whole dozen.
Ying says
I made these muffins this morning and it was omg, so delicious! It was moist and coconuty. I subbed date paste for honey and 1 banana for applesauce. Turned out just as good. I didn’t have enough coconut oil so I just poured in whatever I have. It was 1/4 or 1/3 of coconut oil but still it was enough. The only thing was I only managed to make 10 muffins out of this recipe.
Thank you sooo much for this amazing recipe. I can’t wait to finish all the muffins!!
Erin Collins says
Great to know those substitutions worked for you! I’m glad you enjoyed them 🙂
Kathy M. Doyle says
Am eating my first batch now and they are delicious! I don’t feel I need any butter/ghee. It’s been just about one month of ‘clean’ eating: no gluten, almond milk, no sugar, etc. I feel so much better and have been ‘experimenting’ with lots of new recipes and trying new veggies and fruits. This muffin hits the target of feeling satisfied!
Recommend buying coconut oil in solid form. I had liquid and it solidified when I mixed the wet ingredients. So I ended up having to separate and warm up. It worked.
Erin Collins says
I’m so glad you enjoyed the muffins! Glad they were satisfying for clean-eating!
Tina says
Very easy to make and so tasty! Thank you for sharing the recipe!
Erin Collins says
I’m glad you enjoyed them! 🙂
Nate says
These blueberry muffins are so easy to make and are delicious!
Alyssa says
DO NOT chill batter over night. Learned that the hard way!
Sophie jane theodorou says
Mine were SO good… but I think maybe needed some more cooking time? almost soggy inside. but the taste was to die for.
Assaf Lavi says
Made my first batch today (used a berries mix) and they turned out beutiful and delicious!
Do you an Instagram acount i could tag you by?
Katie says
They look yummy and can’t wait to make them! Do you know the calorie count on these? TIA!
Kim says
Could I substitute coconut palm sugar for the honey and if so, I would I still use 1/3 cup?
Jessica says
I made these muffins and the batter was very thick the muffins tated good after i baked them but were moist but crumbly.
Irena says
Hi Erin,
Do you have any nutritional fact info. These are delicious. My family loves them. But I try to watch carbs for myself.
Thank you for sharing
Janet says
Nutrition Facts
Servings: 12
Amount per serving
Calories 162
% Daily Value*
Total Fat 11.2g 14%
Saturated Fat 8.7g 44%
Cholesterol 55mg 18%
Sodium 124mg 5%
Total Carbohydrate 13.9g 5%
Dietary Fiber 2.9g 10%
Total Sugars 9.1g
Protein 2.8g
Vitamin D 5mcg 26%
Calcium 9mg 1%
Iron 0mg 2%
Potassium 35mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Nicole says
The coconut flour soaked up the coconut oil,eggs,applesauce and honey nicely. I reduced the honey to 1/4c because I felt with the applesauce & apple cider vinegar there was enough fluid and sweetness. They turned out really good and I was satisfied only eating 1!
Ashley says
Do you have the nutrition label information for these?
Shelby Foster says
Do you have the nutritional information for these?
David A Shaw says
I used coconut flour, blueberries, sugar less maple syrup in place of honey and did not add apple sauce. The 1st batch came out good. 2nd batch will have same sugar frre syrup, Stevia & ground walnuts. 3rd batch same syryp, a little Stevia & ground walnuts and ground flaxseed and chia seeds
David A Shaw says
I used blueberries, sugar less maple syrup in place of honey and did not add apple sauce. The 1st batch came out good. 2nd batch will have Stevia & ground walnuts. 3rd batch a little Stevia & ground walnuts and ground flaxseed and chia seeds
Tina Thompson says
I need help. This is the first time using coconut flour for me and this is the second recipe that i have tried and it doesn’t turn out. The “batter” never sets up during cook. It is the same mushy sand feeling after 20 minutes in the oven. What am I doing wrong. The recipe was followed precisely, no alterations.
Erin Collins says
Hi Tina! Sorry for the trouble! What brand of coconut flour are you using?
Sasha says
The same thing happened to me, I also followed the instructions exactly and used bobs red mill coconut flour
Lara says
Did you ever solve this? Mine have turned out the same. The batter was very thick and sandy, had to be formed inside of the muffin papers before going in the oven. In the oven now but am concerned they aren’t going to come out..
Bella says
Hey- this recipe sounds good. However, I ran it through a nutrition calculator and each muffin has 3g protien to 21 g fat. I wouldn’t call them protien packed with that ratio.
Leah says
Do you have the nutritional information for these muffins?
Janine says
How many grams of protein is this?
It doesn’t provide any nutrition facts.
Shouldn’t it be made with just egg whites then?
RubbySkubby says
Can I add raspberries instead of blueberries? I prefer red fruits and I have frozen raspberries so I can use it. Muffins look so good I can’t wait to try it!
Amy says
Do you have the nutrition facts for the paleo blueberry muffins with coconut flour?
Milly says
I’m so new to this – I don’t understand the turbinado OR raw pecans? Do the both have the same outcome? Also can I use Organic Coconut Palm Sugar, please? Thx!
Erin Collins says
Yes don’t worry about the sugar or pecans! They just add a nice crunchy topping to the muffins but are optional.
Cate lucy says
I’m vegan so do you have any idea how it turn out w egg replacer?
Erin Collins says
I don’t think these would turn out at all without the eggs. Sorry about that!
Jackie says
I can’t even see the recipe because the ad covers it, and there’s no way to close the ad!?!?
Erin Collins says
Hi Jackie! Sorry for the inconvenience. I’ve contact my ad provider and am working to resolve the problem. In the mean time the recipe is available on desktop or if you scroll instead of clicking “jump to recipe”.
Nicole B says
I’ve been making these the past three days in a row. They are soo delicious! First time was with frozen blueberries and second and third time were with sliced frozen strawberries. Worked great each time! My whole family loves them, hence making them three days in a row. Thinking of using this recipe for my niece’s 1 year birthday smash cake. Any ideas on recipe adjustments for a small pan? I’m thinking of just using the same recipe and trying it out.
Erin Collins says
I’m so glad you like the muffins! You can use the recipe as is for a small pan. You might just have to adjust the baking time depending on the pan size. Add a few minutes for a larger pan and check it sooner for a smaller pan. I hope it turns out!
Lucero says
Made these exactly as the recipe said. The only exception is that I topped it with coconut sugar. They turned out yummmmy!! Even my 2yr old liked it. Thanks!!
cynthia says
I love the taste of these. Mine I didn’t use muffin cups in the muffin pan, but it came out dark on the bottom after baked. Is this from the blueberries? I will definitely make this again. Yummy! I needed something sweet. Thank you.
Erin Collins says
This can happen if you’re using a dark or nonstick pan. I might try lowering the oven temperature slightly and baking them longer. I hope this helps! Glad you like them!
Angie says
HI , how would I store these if I wanted to have them the next morning, in the fridge or in an airtight container. Has anyone made them then reheated them next day, were they ok ? Thanks
Kate says
Hi there! Really looking forward to trying these, but don’t have (and can’t readily find here in Aus) unsweetened applesauce. Is there a substitute I could use that is also dairy free?
Erin Collins says
You could try using mashed ripe bananas instead! That would be delicious.
Kate says
Of course! Thanks.
Joanne DiMeglio says
What can I put in to thicken the batter ? It was very flakey .
Erin Collins says
Coconut flour should create a thick batter on it’s own. Try letting the batter rest for a few minutes and it should thicken up!
Sheri Beatty says
These are my favorite muffins ever…of all time!!! I have made this recipe 3 times now in the past 3 weeks. I just put another pan in the oven. Thank you for this recipe.
Liss says
Do you have the nutrition facts for this recipe?
I made them and forgot one egg, added a little extra coconut flour and ground chia seed. I thought they would be “heavy” but they turned out to be yummy.
Sue says
These are delicious and super moist! I reduced the amount of coconut flour and added a scoop of Sun Warrior Brown Rice Protein Powder. A new favorite in my house, especially with the kids!
Erin Collins says
I’m glad they turned out for you!
cisca says
This was my first time baking with coconut flour. The muffins came out pretty good. You forgot to include 2 tsp of vanilla in the instruction…and that resulted of me forgetting to include them. OOPS! I also switched the amount of applesauce and coconut oil to cut back on the calories. Also..I found 1/4 tsp of salt is a little too salty. 1/8 tsp should be plenty. Thanks for the recipe!
Floyd Roberts says
I really want to try this recipe but I need to buy some muffin pans. Do you recommend a standard or jumbo size muffin pan for this recipe? How many muffins does the recipe make? Thanks for your help.
Erin Collins says
A standard muffin pan is what I use!
Catherine says
Hi Erin,
i love your website none of us in our family are gluten free but i am trying to use a little less of it in our diet and we have a few friends who are so have been trying out your recipes as they are mostly coconut or almond flour. Anyway a quick question we have heaps of Fejoas here in NZ at the moment and i was wondering if i can substitute them into the recipe instead go the blueberries if you have never heard of fejoas i hadn’t till i moved here here is the link to them on wikipedia http://en.wikipedia.org/wiki/Acca_sellowiana
Erin Collins says
Hi Catherine! I had never heard of Fejoas! They sound delicious. The muffin batter is just a basic coconut flour muffin, so I’m sure it would work with all kinds of fruit. Since I’m not familar with fejoas, I couldn’t say for sure, but I think it should work.
Helen says
It would be great if you could put the measurements in grams or ml as we don’t use cups in the UK. The recipe looks a great healthy muffin for my children. It is refreshing to see receipts not laden with sugar. Great job!
Becca says
Made these this morning and even after baking them for over 20 minutes and the tops getting very dark they are super gooey and oily all throughout. Seems like not enough flour… I just measured a quick 1/2 cup scoop of coconut flour…should I have used a really packed scoop? I haven’t baked with coconut flour before so I’m just wondering what I did wrong. Thanks!
Erin Collins says
Hi Becca! While I haven’t had a problem making these muffins according to the recipe, I have heard similar comments from some readers. I think the amount of moisture in the muffins varies based on the size of the blueberries. Adding more coconut flour (2/3 cup) should help! I’ve updated the recipe!
Stephanie says
Hi! Thank you for posting this delicious recipe. I can’t wait to try them tonight (my first coconut flour adventure!). Can these be frozen and reheated? Thanks so much! 🙂
Erin Collins says
I haven’t tried freezing them but I think it should work! I would store them in the freezer and defrost them in the refrigerator overnight. I also wouldn’t freeze them for longer than a month. I hope this helps!
Leah Magallanes says
Hi I followed your instructions but my batter turned out really thick, it was hard to scoop the batter into the cupcake tin. What do you think I did wrong?
Erin Collins says
How did the muffins turn out after you baked them? The batter will be thick, but should be scoopable.
Leah Magallanes says
Very moist.. Baked them for 30min but the cup cake papers were very oily.
Megan says
I’m thinking maybe you used frozen blueberries? I also used frozen and batter was normal until adding the berries. Then it seemed to solidify the coconut oil and the batter was more like cookie dough. Muffins are in the oven now, hoping they come out yummy! I’m quite sure that’s why my dough was stiff, and I plan to bake a little longer because of he cold temp they are starting at.
robin purdy says
Hi, I just made these, I didn’t have 4 eggs, so I used 2 eggs and flax seed as an egg replacer for the other 2 eggs. My batter turned very weird, like the consistency of the flax seeds in water?? I baked them anyhow and I needed to leave them in for at least 40 minutes. They are too moist and fell apart..They are tasty though, just wrong consistency.Do you think it is because I did the combo of both egg and flax? Thanks for the recipe.
Erin Collins says
Hi Robin! Yes I think using flax eggs here won’t work. Coconut flour absorbs a lot of moisture and requires more eggs than normal recipes to give it structure and moisture.
Joanne says
These are great muffins! Love them! Thank you for posting .
Would you post cookies you’ve made using the almond meal
from Trader Joe’s? That would be awesome:)
Thanks again…really enjoy your blog!
Elizabeth says
Tried these this morning and they are AWESOME! Quick question: Should the dough be pretty thin? I wasn’t sure so I added some shredded coconut to thicken it. I also used almond flour because that’s all I had. They turned out great!
Erin Collins says
I’m glad you liked the muffins! The batter will be pretty thin when you first mix it up, but should thicken as the coconut flour absorbs moisture. You can let it sit for 5 minutes or so to thicken!
Jane says
Do you recommend a particular brand of flours? Coconout, almond? Don’t want to waste money trying to find the best!
Thanks!
Erin Collins says
I use coconut flour from Bob’s Red Mill! It works great and is reasonably priced. I buy it on Amazon. Almond flour is definitely more pricey. I use blanched almond flour from Digestive Wellness or Honeyville for muffins and cakes. I am signed up for both companies emails that alert me of any sales and try to buy it on sale whenever possible. I also find that almond meal, which is cheaper than blanched almond flour, works perfectly in cookies. I buy that at Trader Joe’s!