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 muffins is so easy and quick – you only need 8 ingredients!
How to make coconut flour muffins – step by step:
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.
This mixture makes 8 muffins. They freeze well and you can keep them in an airtight container in the fridge for several days.
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.
I don’t recommend that you try to substitute the coconut flour with another low carb flour. Coconut flour baking is a very particular beast and you would need different amounts of flour and eggs for any other low carb flour.
If you’re looking for a blueberry muffins recipe made with almond flour, try my Keto blueberry muffins!
Tried this recipe? Give it a star rating below!
Try my other low carb muffins recipes:
- Chocolate Chip Almond Flour Muffins
- Low Carb Chocolate Banana Muffins
- Grab & Go Low Carb Muffins
- Healthy Pumpkin Muffins with Hazelnuts
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Blueberry Coconut Flour Muffins
Ingredients
- 3/4 cup / 75g coconut flour
- 6 eggs
- 1/2 cup / 100g coconut oil melted
- 1/3 cup / 80 ml coconut or almond milk unsweetened
- 1/2 cup / 75g fresh blueberries
- 1/3 cup / 40g granulated sweetener or more, to taste
- 1 tsp vanilla extract or vanilla bean powder
- 1 tsp baking powder
Instructions
- 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.
Notes
Nutrition
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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Kirsty says
Hi how many carbs are the per muffin, not sure if whats above is per muffin or overall
Katrin Nürnberger says
3.4g net carbs per muffin. 🙂
Lauren Percival says
I substituted melted butter for the coconut oil, whole milk for the coconut milk, added 1/2 teaspoon of salt, and 1 teaspoon of cinnamon. They were moist and delicious!
Vanessa says
The best coconut blueberry muffin!!!!
Tamara says
These were great but didn’t rise. Were they supposed to rise? Also my batter was more like a sift dough.
Katrin Nürnberger says
Hi Tamara, they should rise. One reason why this did not happen could be that your baking powder was not fresh (check the use by date). It also helps to use room temperature ingredients.
I’m not sure what a sift dough is, sorry! I’m assuming that you’re saying your batter was firm? This could mean that you used too much coconut flour. If you use cup measurements you have to be sure not to pack the cup and to level it off. Coconut flour expands so much, a couple of tablespoons too many can have an impact on the end product.
I hope this helps, let me know if I have answered your question!
LANITA says
I have this type of reCipe on my coconut flour bag and lost it! Thank you so much, I added raspberries, equally awesome!
Katrin Nürnberger says
Yumyum!
MBog says
Absolutely amazing. I had never made muffins before, and let me tell you that these came out so good that I am just left speechless. So without further ado, I would like to recommend this recipe. I did the extra step of mixing egg whites separately and then combine them with the rest of mixed ingredients!
Katrin Nürnberger says
Fabulous! Glad you liked it!
Lilibeth Cabebe says
I did this yesterday, and also whipped up the egg whites for a fluffier texture and came out with amazing blueberry muffins that are to die for…. Thank you for this recipe
Katrin Nürnberger says
So glad you liked them!
Jane says
Can you use frozen blueberries. I have made this recipe a lot but always used fresh.
Katrin Nürnberger says
Yes, of course. They may “bleed” into the dough a little more, but tastewise no probs!
Sue says
These muffins are awesome. I made them this afternoon to have in the morning with bacon and I’ve already eaten three. Next time I will double the recipe. Sue
Katrin Nürnberger says
Sounds like a luxurious breakfast!!!!
Crystal Rose says
I made these this morning. I whipped the egg whites with a bit of cream of tartar and these made 9 instead of 8 after that. I thought they were tasty. I was really craving a traditional muffin. I’m not even sure anything made from almond/coconut flour can make that. These were still good though. I would make them again for breakfast.
Katrin Nürnberger says
Glad you liked them!
Katie Hurley says
What is the result of using less eggs? I’ve used other recipes that call for a lot of eggs, and it’s not just the eggy taste I dislike but also the texture. Thanks
Katrin Nürnberger says
The eggs act as a binder, so the result may be crumblier. But it’s always worth doing a test and you might find less eggs also work and you like the taste! You should also consider using a little more liquid so your dough does not get too dry and maybe add a tablespoon of ground flax or chia seeds, which helps bind too.
Lisa says
Hi Katrin,
I went to make these then realised I’ve only got powdered sweetener, can I use instead of granulated? Also I have freeze dried blueberries would they work here too?
Absolutely love your website and recipes!
Thanks.
Lisa
Katrin Nürnberger says
Yes, you can use either. Freeze dried blueberries would work well too 🙂
Lisa says
Great thank you!
Alana says
Hi, made these yesterday and they turned it really nice! Silly question…. Is the nutrition per muffin or for the batch?
Julia says
I came across this recipe hunting for low carb vegan muffins. I subbed out the eggs for a flax meal replacement to make them vegan and they turned out absolutely amazing!
Katrin says
That is so good to know that they taste good with a flax egg! Glad you like the recipe 🙂
Teresa says
You have just got a new follower……fabulous hit in our house!
Katrin says
Good to have you here… I’m glad you found my website!!!
Toni says
Just made the second batch in 2 days! So good, so moist and tasty – thanks.
Jessica says
These were so good, everyone loved them, from my 2 yo, to my hubby, to my mom, to our nanny….I cannot wait to try again with a mixer! I didnt have coconut cream or almond milk, so i subbed in nutpods, and it was great! I also took a portion of the batter aside and added unsweetened cocoa powder, a little extra nutpods for moisture, lillys stevia sweetened dark chocolate chips and dropped a tsp of almond butter in the center….rich and delish! i was able to get 12 smaller muffins from this recipe, which was Fabulous!! LOVE!!
Katrin says
Mmmmh, turning the batter into a chocolate version sounds like a great idea!!
Sally says
When your using coconut oil or melted butter, do you measure it melted or while still firm ? Probably a silly question but my mix is really funny.
Katrin says
I normally scoop it into a measuring cup while it’s firm, so I know how much to melt.
Cindy says
Where is your updated recipe? The one I am seeing does not include the Stevia. Anxious to try these.
Katrin says
Hi Cindy, I did not use the stevia in the new recipe. Thanks for pointing out that I was still talking about it in the post. If you want to use both erythritol and stevia, simply reduce the amount of erythritol you use. Check your stevia drops – mine are equivalent to 4 drops = 1 tsp of sugar (some are 5 drops = 1 tsp). So simply leave out 1-2 tsp of erythritol and use 4-8 drops of stevia instead.
Rachel says
Hello, would these be 3.4 net carbs per muffin?
Thanks!
Katrin says
Yes, that’s correct!