These easy blueberry coconut flour muffins are a wonderfully healthy breakfast and a satisfying on-the-go snack. They have a springy, fluffy crumb and fruity blueberry bursts. Perfect for anyone looking for a sugar-free, dairy-free and gluten-free muffin recipe.
This coconut flour muffin recipe has been on my blog since 2017. I have republished the post in 2023 with new images and more info to bring it up to date.
The recipe is a reader's favourite and I also still make it regularly. Coconut flour can be tricky to bake with, but these muffins always turn out perfectly fluffy and moist. Plus, my daughter likes to take them to school for snack time to share with her friend who is celiac.
Coconut flour muffins with blueberries are perfect for making ahead and freezing. I often make a big batch and then defrost them for breakfast or snack time. I can't tell you how much I love being prepared like this.
Even better, the recipe is easy and quick - you only need 8 simple ingredients.
Jump to:
Ingredients
Wet Ingredients
- Eggs - Use either 5 large eggs or 6 medium. Eggs must be at room temperature to ensure that the muffins rise well and have and fluffy texture. You can warm fridge cold eggs by putting them in a bowl with warm water.
- Coconut oil - I prefer refined coconut oil because it has a milder taste than unrefined or virgin.
- Coconut milk - Or any other milk, such as almond milk.
- Vanilla extract
Dry Ingredients
- Coconut Flour - Sift it first so there are no clumps.
- Sweetener - I used a granulated erythritol monk fruit sweetener blend in this recipe. Bocha Sweet, Swerve, xylitol or allulose are other zero-carb sugar substitutes that work well. Coconut sugar is a good paleo-friendly option. Or, use honey or maple syrup.
- Baking powder - Check that it is fresh by putting some in warm water. It will fizz.
- Blueberries - Fresh berries are best.
See the recipe card for full information on ingredients and quantities.
Instructions
It is really simple to make blueberry coconut flour muffins. Here are the basic steps.
For detailed instructions and nutrition per serving, scroll down to the recipe card.
PREPARATION
Preheat the oven to 180C / 350F electric or 160C / 320F fan. Line a muffin pan with paper cups.
STEP 1: In a large mixing bowl, beat the eggs with an electric mixer until fluffy, pale and double in size.
STEP 2: Add the remaining wet ingredients and continue mixing until just combined.
STEP 3: In a separate bowl, stir together the dry ingredients - sifted coconut flour, sweetener and baking powder.
STEP 4: Add the dry to the wet ingredients and blend briefly until just combined.
STEP 5: Carefully fold the blueberries into the batter with a spatula, reserving some for the tops.
STEP 6: Spoon the muffin batter into a muffin pan lined with paper cups. Gently press the reserved blueberries on top.
STEP 7: Now, bake the muffins in the preheated oven for around 25 minutes or until golden brown on top and a toothpick or skewer inserted comes out clean.
Expert Tip
Muffin recipes are forgiving, including coconut flour muffins. However, it is always best to use room-temperature ingredients when baking. This helps muffin batter to rise properly. Also, let the coconut oil cool to lukewarm after melting. Always avoid great temperature differences between ingredients. It can cause the batter to split.
Substitutions
You can substitute the coconut oil with butter if you prefer.
If you don't have blueberries, simply replace them with other berries such as raspberries or strawberries.
Alternatively, you could also use sugar free chocolate chips or chopped nuts such as walnuts or pecans.
Instead of the vanilla extract, why not try another flavour? Almond extract always tastes great, or add in the zest of a grated orange or lemon.
Recipe FAQs
I don't recommend that you substitute the coconut flour with any other flour. Coconut flour baking is a very particular beast and you would need different amounts of flour and eggs for any other flour.
If you're looking for a blueberry muffin recipe made with almond flour, try my Keto blueberry muffins!
Yes, of course. Simply reduce the baking time accordingly, to around 12-15 minutes.
Fresh blueberries are not as soggy as frozen berries. If you only have frozen, defrost them first and then roll them in coconut flour. This absorbs some of the liquid and the berries won't dye the batter blue. Never stir frozen blueberries directly into the batter. This causes the coconut oil to solidify.
Benefits Of Coconut Flour
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.
Want to make a proper cake? This Vanilla Coconut Flour Cake is the recipe you're looking for!
Storage
Store coconut flour blueberry muffins in an airtight container in the fridge for up to 1 week.
They are also great for meal prep. I often make a double batch and freeze them for up to 3 months. At night, I take out however many we plan to eat for breakfast and thaw them in the refrigerator.
In the morning, I warm them for 10-15 seconds in the microwave. Delicious.
More Coconut Flour Recipes
- Coconut Flour Banana Muffins30 Minutes
- Easy Low Carb Coconut Flour Pancakes15 Minutes
- The Best Keto Coconut Flour Cookies20 Minutes
- Pumpkin Coconut Flour Muffins30 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Blueberry Coconut Flour Muffins
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- 1 muffin pan
- 8 paper muffin liners
Ingredients
- 6 eggs medium, or 5 large
- ½ cup coconut oil 100g, melted and cooled
- â…“ cup coconut or almond milk 80ml, unsweetened
- 1 teaspoon vanilla extract
- ¾ cup coconut flour 75g
- ¼ cup granulated sweetener 50g, or more, to taste. Use coconut sugar for paleo
- 1 teaspoon baking powder
- ½ cup fresh blueberries 75g
Instructions
- Preheat the oven to 180C / 350F and line a muffin pan with paper muffin liners.
- In a large mixing bowl, beat the eggs with an electric mixer until fluffy, pale and double in size. This takes around 2 minutes.
- Add the remaining wet ingredients and continue mixing until just combined.
- In a separate bowl, stir together the dry ingredients - sifted coconut flour, sweetener of choice and baking powder. Then, add the dry to the wet ingredients and blend briefly until just combined. Don't over-mix.
- Let the batter sit for a few minutes so that the coconut flour can absorb the moisture. A thick batter will form.
- Carefully fold the blueberries into the batter with a spatula, reserving some for the tops.
- Spoon the muffin batter into a muffin pan lined with paper cups. Gently press the reserved blueberries on top. Bake at 180 Celsius for about 25 minutes or until golden on top and a toothpick inserted comes out clean.
Grace
Super
ASHLEY
These were really yummy! A tiny bit crumbly but tasted great!