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A close-up photo of coconut flour blueberry muffins in a baking dish
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Meaningful Eats

Coconut Flour Blueberry Muffins (Easy!)

12 muffins
If you’re looking for an easy, coconut flour blueberry muffin recipe that uses only coconut flour this is it!
This recipe was originally published in 2014 and continues to be a reader favorite. I hope you love it too!
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Erin Collins

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!

Video

Notes

Gluten-Free: This recipe is naturally gluten-free using coconut flour. I love this brand.
Dairy-Free: This recipe is naturally dairy-free!
To Make-Ahead: Due to the nature of coconut flour, bake the batter right after mixing for best results. 
To Store:  Let cool and store in an airtight container. Keep at room temperature for up to 2 days or in the fridge for up to 5 days. Adding a paper towel to the container can help absorb excess moisture.
To Freeze: Cool completely, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature for 1 hour.

Nutrition

Calories: 138kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 132mg | Potassium: 50mg | Fiber: 3g | Sugar: 7g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.5mg