Light and golden blueberry coconut flour muffins – perfectly moist with fruity blueberry bursts. Enjoy as an on-the-go Keto breakfast or as a satisfying snack. Gluten free and low carb.
When it comes to food, being organised is KING.
Do you know that feeling when you open the freezer door and it’s filled with goodies ready to be eaten?
MY LATEST VIDEOSI have to admit, it doesn’t happen often enough in this house. But when it does, it feels GOOD.
These coconut flour muffins are perfect for making ahead and freezing.
Want a quick breakfast? Feel like a low carb snack? Whip out a couple of Keto blueberry muffins and enjoy!
The recipe for these blueberry coconut flour muffins is so easy and quick – you only need 8 ingredients, which you can simply stir together in a bowl with a spoon.
I haven’t waxed lyrical about the benefits of coconut flour for a while, so here we go: Coconut flour has high levels of healthy saturated fats, which balance blood sugar levels and aid the metabolism. It is nutrient-dense, high in fibre and low in sugar. And even though you might find it expensive, a little goes a long way – it is way more absorbent than almond flour, for example, and rather filling.
Above all, I love the gentle coconutty taste! It works supremely well with the fruity blueberry bursts.
If you are a fan of coconut flour recipes, you should also check out these low carb zucchini muffins and my sugar free coconut blondies.
You might notice that I have used both erythritol and liquid stevia in this recipe. I find that this way neither the cooling taste of erythritol nor the sometimes perceived as metallic taste of stevia shines through – and the result is as close to table sugar as you can get.
This mixture makes 8 muffins. They freeze well and you can keep them in an airtight container in the fridge for several days.
I cannot begin to tell you how good it felt when we decided to ignore the alarm clock the other morning and had around 10 minutes to get dressed and get out of the house ….. with low carb coconut flour muffins in our hands.
4 were eaten on Monday. 4 on Tuesday.
Do you know what my good intention was on Wednesday morning?
Next time I’ll make a double batch.
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Blueberry Coconut Flour Muffins
These coconut flour muffins are perfectly light and moist with fruity blueberry bursts. Enjoy as an on-the-go breakfast or as a satisfying snack. Gluten free and low carb.
Ingredients
- 3/4 cup / 75g coconut flour
- 6 eggs
- 1/2 cup / 100g coconut oil melted
- 1/2 cup / 75g fresh blueberries
- 1/4 cup / 30g granulated sweetener
- 8 drops stevia equivalent to the sweetness of 2 tsp table sugar
- 1 tsp vanilla extract or vanilla bean powder
- 1/2 tsp baking soda
Instructions
- Preheat your oven to 180 Celsius/356 Fahrenheit.
- Sift coconut flour into a bowl.
- Add all ingredients except for the blueberries and mix well.
- Stir in the blueberries, keeping a few back for decorating.
- Line a muffin pan with paper cups and half-fill each cup with the dough.
- Place the remaining blueberries on top of the muffins.
- Bake at 180 Celsius for ca 25 minutes or until golden brown on top.
Recipe Notes
For an even lighter dough, you can separate the eggs and whisk the egg whites until stiff peaks form. Fold in the egg whites after you have mixed the dough. Then add the blueberries last.
You can use frozen blueberries, however, fresh ones will hold together better and get less soggy
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Deborah says
Can you use regular sugar. I’m going to make them
With/for my granddaughters. One needs gluten-free and
Dairy free so I was happy to find this recipe but their parents don’t want them to have Stevia or erthritol. They’re not that happy about regular sugar, prefer honey or maple syrup. But I will use regular sugar for my first double batch. Thanks!
Katrin says
Hi Deborah, of course you can use regular sugar in this recipe. Or you could use coconut sugar, which has a nice taste – a bit like brown sugar – it has a lower glycemic load than table sugar.
sarah says
Hi, do you think I could substitute the coconut four for almond flour and coconut oil for butter? One of my children is anti-coconut and I have been looking for a good muffin recipe for ages. Many thanks
Katrin says
Yes, coconut oil and butter are interchangeable. As for the almond flour, I’d use double the amount or even a little more (this depends on how finely your almond flour is milled). See how your batter looks with double the amount – it should be thick but pourable). I have a good muffin recipe with almond flour and yoghurt which you might also like – it’s these Grab & Go muffins
Mandy says
These are fantastic delicious filling and easy to make, it doesn’t get much better than that!
Katrin says
Great news! I’m glad you like them 🙂
Ewa says
WOW! For a moment I worried they would be too “eggy”… but they came out delicious and fluffy! Awesome recipe, will definitely save 🙂
Katrin says
Hi Ewa, I’m so glad you like the recipe. Eggy taste can be an issue with coconut flour recipes, because they generally require more eggs than, say, almond flour recipes. If you really don’t want to taste eggs in recipes, you can also leave out a couple of egg yolks, because that’s where the egg taste comes from.
Laurie says
My husband counts his macros. Why are there two completely different nutritional labels? We love these muffins and I just made my second batch!
Katrin says
Hey Laurie, thanks for pointing this out. I recently switched recipe plugins and the mistake must have happened then. To be 100% certain I have just re-calculated the nutrition. Sorry for the confusion. I’m very happy, however, that you’ve made a second batch of the muffins!!!!
Lyne Gagné Accès Holistique says
thank you but I have a question, wy the sweetner and the stevia can we use just one or the othr?
thanks xx
Katrin says
I like to mix both sweeteners because I find that way you cannot detect their individual aftertaste (stevia can be a bit metallic, erythritol has that cooling sensation). You can use either stevia or erythritol if you wish, it won’t affect the recipe. Just increase the amount accordingly
Liz says
Isn’t stevia bad for u? It’s an artificial sweetener right?
Katrin says
Stevia is classed as a natural sweetener – it’s made from the stevia plant. You can read more about it here
Marjorie Myers says
Can you make this in a loaf OAN? How long baked?
Katrin says
You could give this a try, definitely! You’ll probably have to increase the baking time by 10-15 minutes. Just wait until your loaf is browned, then insert a knife to see if it comes out clean. If not, cover the loaf with silver foil and keep it in the oven for a bit longer
Valerie Straley says
Made these tonight. Very good!
Katrin says
Brilliant! I’m glad they turned out well. Happy you like them!!
Zoe says
Yes, yes, yes. Gimme one right now!!!!!! And I can totally relate to what you say about good intentions, haha!
Katrin says
Always fun to have good intentions! Glad you like the look of the recipe 🙂
Helen Fowler says
This looks so yummy. I love blueberry muffins! Looking forward to trying your recipe
Katrin says
Awesome. Let me know how you get on with them!! It’s really a fail-safe recipe
Samantha says
This one is a keeper. I’m a type 2 and have been managing my condition with a low carb diet. Once you get into baking grain and sugar free, you never look back.I recently made you chocolate tart when I had friends over, and they could not tell at all it was sugar free!
Katrin says
I totally agree with you. I’ve been serving up sugar free desserts to friends for years, and they never guess… Who needs sugar, right?
Maggie says
Thank you for this recipe! Made them last night, as soon as I saw your post. They are so good!
Katrin says
Great news! Glad you are enjoying them
Keira S says
I’ve been looking for a blueberry muffin recipe. Will try these asap!
Katrin says
Brilliant! The combination of coconut and blueberry got the thumbs up all around in this house