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?
I 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.
Tried this recipe? Give it a star rating below!
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.
- Preheat your oven to 180 Celsius/356 Fahrenheit.
- Sift coconut flour into a bowl.
Add all ingredients except for the blueberries and blend 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.
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.
If you tend to detect an "eggy" taste in low carb baked goods, you can leave out 2-3 egg yolks.
You can use frozen blueberries, however, fresh ones will hold together better and get less soggy.
I updated the post blueberry coconut flour muffins in January 2019 with a recipe change to reflect how we make this recipe now.
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