Coconut Flour Blueberry Muffins! If you’re looking for an EASY, healthy muffin recipe that uses only coconut flour this is it!
This recipe was originally published in 2014 and continues to be a reader favorite. It was republished in 2023 with new photos and step-by-step instructions!
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.
You also might like these coconut flour banana muffins!
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!
Table of Contents
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
If you love blueberries, try these recipes gluten-free blueberry muffins, blueberry compote, gluten-free blueberry scones and gluten-free blueberry cobbler.
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 this brand.
- 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.
For more muffin recipes, try these buckwheat muffins, gluten-free muffins, paleo zucchini muffins, gluten-free apple muffins and oat flour muffins.
How to Make Coconut Flour Blueberry Muffins
- 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 this brand.
- 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.
MORE MUFFIN RECIPES
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
Video
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!
Notes
- 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 this brand.
- 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 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