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 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!!
Great to know those substitutions worked for you! I’m glad you enjoyed them 🙂
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.
I’m so glad you enjoyed the muffins! Glad they were satisfying for clean-eating!
Very easy to make and so tasty! Thank you for sharing the recipe!
I’m glad you enjoyed them! 🙂
These blueberry muffins are so easy to make and are delicious!
DO NOT chill batter over night. Learned that the hard way!
Mine were SO good… but I think maybe needed some more cooking time? almost soggy inside. but the taste was to die for.
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?
They look yummy and can’t wait to make them! Do you know the calorie count on these? TIA!
Could I substitute coconut palm sugar for the honey and if so, I would I still use 1/3 cup?
I made these muffins and the batter was very thick the muffins tated good after i baked them but were moist but crumbly.
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
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.
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!
Do you have the nutrition label information for these?
Do you have the nutritional information for these?
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