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.
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.