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 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
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.
Hi Tina! Sorry for the trouble! What brand of coconut flour are you using?
The same thing happened to me, I also followed the instructions exactly and used bobs red mill coconut flour
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..
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.
Do you have the nutritional information for these muffins?
How many grams of protein is this?
It doesn’t provide any nutrition facts.
Shouldn’t it be made with just egg whites then?
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!
Do you have the nutrition facts for the paleo blueberry muffins with coconut flour?
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!
Yes don’t worry about the sugar or pecans! They just add a nice crunchy topping to the muffins but are optional.
I’m vegan so do you have any idea how it turn out w egg replacer?
I don’t think these would turn out at all without the eggs. Sorry about that!
I can’t even see the recipe because the ad covers it, and there’s no way to close the ad!?!?
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”.
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.
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!
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!!
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.
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!
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
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?
You could try using mashed ripe bananas instead! That would be delicious.
Of course! Thanks.