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.
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
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!
Thanks for the comment! Glad you enjoyed the recipe!
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.?
I think it depends on what brand of coconut flour you use! What kind did you use for this recipe?
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.
What can i substitute for cocanut oil? will olive oil be okay?
That should work fine!
How much blueberries?
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!!!
Recipe looks great.I plan to make these and am curious. Why the
Apple cider vinegar?
It helps to give them a little extra rise! 🙂
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.
Just made these exactly as recipe stated. They are the best gluten free/paleo muffins I have ever made. So very good, thank you!!!
You think I could add a scoop of protein powder?
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
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.
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.
Out of all the recipes, this is my all-time favorite. I could eat a whole dozen.