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.
Want to make a proper cake? This Vanilla Coconut Flour Cake is the recipe you're looking for!
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
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Blueberry Coconut Flour Muffins
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- ¾ cup / 75g coconut flour
- 6 eggs medium, or 5 large
- ½ cup / 100g coconut oil melted
- ⅓ cup / 80 ml coconut or almond milk unsweetened
- ½ cup / 75g fresh blueberries
- ⅓ cup / 40g granulated sweetener (So Nourished) 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 circa 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.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Petrina Mascarenhas says
Thank you for sharing the recipe. I love coconut flavour and so had to give this a try. I’m not sure where I went wrong. I followed the ingredients and quantities exactly. However the muffins turned out a bit bitter. Would you know why, I want to do better next time.
Katrin Nürnberger says
It sounds like your coconut flour was off? I always keep it in the fridge so it stays fresh.
choi says
I made this last Monday and everyone loved it. Thank you for the great recipe:). I am planning to use a 9" x 5" loaf pan to satisfy my family, shall I use 2x of the ingredients and what about the baking time and temperature? Thank you!
Katrin Nürnberger says
I would use the same temperature. You will probably need to bake it for longer, add at least 10-15 minutes and then test with a toothpick to see if the centre is done. If necessary, cover the top with aluminium foil to ensure it does not burn.
choi says
Thank you Katrin 🙂
John says
Thanks for sharing, I have shared your page on the Facebook Keto group page
Katrin Nürnberger says
Thank you!
Ida says
Question- If I whip the egg whites and add them to the batter, when do I add the egg yolks?
Can’t wait to try this recipe! You are definitely one of my “Go To” keto/low carb authors. Thank you for sharing with us!
Katrin Nürnberger says
You need to mix everything, then fold in the whipped egg whites last with a spatula.
Vee says
Hi, love your recipes. I just discovered that with nutrition labels in the uk yiu don't subtract the fibre from the carbs total. Is that the same with your nutritional info. For example are these muffins 7.7g carb each? Thank you
Katrin Nürnberger says
Hi Vee, I'm doing it the US way. The label shows total carbs, from which you have to deduct the fibre to arrive at the net carbs. In most recipes I have done the calculation for you and state the net carbs in the recipe notes.
Verity says
Thank you
Uma says
Thank you. This was the clarification I was seeking too. I posted it here but it never got published. Thanks again Katrin. Love your recipes 🙂
Jennifer says
I cook these exactly how the recipe calls for and they are super yummy. I use Monkfruit for the sugar and frozen blueberries. I just roll them in the coconut flour first.
Thanks for the recipe, will be trying others.
Margaret Wallis says
These are really good muffins! I have been disappointed in the other muffin recipes that I have tried but not these- they are almost as good as traditional ones. I used 5 eggs instead of 6 - no eggy taste. Used melted butter instead of oil and a cup of wild blueberries. These were frozen but I ran the berries under warm water in a sieve. It is important to sift the coconut flour too. The recipe made 12 medium muffins when made this way.
Thank you so much for your recipe. I really appreciate you sharing it with us.
Marg in NW Ontario Canada
Katrin Nürnberger says
So glad you like the muffins!
A.R says
I really wanted to love these but both my husband and I felt they weren't sweet enough nor could you really taste the blueberry. I might try again with more sugar and blueberries.
Katrin Nürnberger says
Thank you for your comment. You can definitely add more blueberries, just be aware that this will increase the carb count. As for the sweetness, that's a very individual thing. I always think it's important to taste the batter to ensure it's exactly how you prefer.
Hannah says
I made these twice because they taste so good, even with olive oil instead of coconut oil. Problem is that they stick to the cup liners a lot...so we end up eating with some cup liners on them. Is it me or maybe I should spray my cup liners next time? Thanks
Katrin Nürnberger says
Yes, that would probably help. You could also make your own cup liners using parchment paper. I did this in the recipe for my pumpkin muffins This way, you're not using crinkled paper but flat, which would stick less.
Hannah says
This is so light and nice...really quite surprising and not eggy at all. I will definitely repeat this recipe. Thank you
Pat Calhoun says
QUESTION ... Bake at 180 Celsius for ca 25 minutes ... WHAT DOES “CA” MEAN?
Katrin Nürnberger says
An abbreviation for "circa". I've changed it in the recipe now 🙂
Mrs Gina E Bosco says
i make these all the time they are delicious and i freeze them as needed
Maria says
Really yummy and simple to make.
Lynda says
Although I thought they were good, I really wanted to taste the blueberry more. Too coconutty for me and I love coconut. My husband really liked them and he is normally not a coconut fan. I did whip my egg whites before adding to the batter. I think that the next time that I make them, I will skip the coconut oil and use butter or another oil.
Katrin Nürnberger says
Hi Lynda, using butter instead of the oil will reduce the coconut taste. And just add more blueberries next time!
may says
Hi, these were absolutely delicous, thanks a bunch!
Was that 180 fanforced? (Or 160 fan forced)
Thanks
Katrin Nürnberger says
It would be 180 C electric, 160 fan.
Sandra says
Hi! Can I replace the coconut oil with butter?
Thanks!
Katrin Nürnberger says
Of course, the two are interchangeable
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. 🙂
Jackie says
We’re delicious, no eggy flavour. Above the recipe it says 216 cals & 7.7 net carbs, which I took to mean the whole lot . Is that not the case then ?
Katrin Nürnberger says
It's 7.7g total carbs minus 4.3g fibre = 3.4g net carbs per muffin, 216 calories each.
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!