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.
What can I put in to thicken the batter ? It was very flakey .
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!
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.
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.
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!
I’m glad they turned out for you!
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!
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.
A standard muffin pan is what I use!
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
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.
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!
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!
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!
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! 🙂
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!
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?
How did the muffins turn out after you baked them? The batter will be thick, but should be scoopable.
Very moist.. Baked them for 30min but the cup cake papers were very oily.
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.
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.
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.
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!
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!
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!
Do you recommend a particular brand of flours? Coconout, almond? Don’t want to waste money trying to find the best!
Thanks!
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!