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.
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!
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
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
- 1/3 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.
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.
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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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.
Katrin says
Sounds like this recipe is a winner in your house! Thank you for your comment and have a great day
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!
Annie Bockas says
These turned out very well! I have never used cocnut flour before. I had been craving something sweet and pastry like! These will save me. One thing i need to ask. Does coconut flour not have a strong flavor? They turned out great but the flavor was a little lighter than i had expected. Other than that, they are blissful! Thank you!
Katrin says
I think coconut flour has a gently sweet flavour, a little coconutty, but not over-powering. But you know how it is with flavours, some people hate it, some love it. I find that there are differences in coconut oils more than with coconut flours.
Wendy Graff says
Fabulous!! These are the best tasting and lightest keto muffins I have made. I did whip the whites and used 4 yokes, not 6. I always mix my sweeteners, 1/2 stevia, 1/2 erythritol. Best recipe ever! Thank you so much!
Katrin says
Great news! Thank you for taking the time to comment Wendy 🙂
Nadelia Carrasco says
I made these today and had to blend them by hand because my mixer is broken, I believe they weren’t as good because of that (didn’t take points off ).
I did reduce the yolks by 2 but the muffins still tasted eggy to me. As soon as I get my blender I’ll make them again and this time I’ll only add 3 yolks.
Very easy to make!
Nena says
Very good. I thought they would be eggy, but they were just right. Only thing I would ask, is if there’s any way I can make these a little more most? They were a little dry. Other than that they were very good .
Katrin says
If you wanted them more moist I’d suggest to reduce the amount of coconut flour by a couple of tbsp or add a bit of coconut cream (again, probably about 2-3 tbsp)
Dao says
Can you freeze these muffins? I made a big batch recently and realized I will not be able to eat them all in time. I would hate for them to go to waste. I was wondering if you’ve tried to freeze them and how well they held up after thawing out.
Katrin says
Yes, you can freeze them no problem. I’ve stuck them them straight in the microwave to defrost and that works fine.
Desiree Morales says
Is there a big difference if you only use stevia ): wasn’t that big of a fan ? But I guess I have to get use to keto taste !
Katrin says
It’s a personal preference. I think stevia has a metallic taste which I am not a big fan of. That’s why I only use it in small amounts. But I know people who don’t mind the taste at all!
Janet Huyton says
I’m going to make these once the pumpkin brownies have been eaten. Yum! If I leave 2 egg yolks out do I add 2 extra whites please?
Katrin says
Hi Janet, I wouldn’t add any more egg whites. If you feel your dough is too firm consider adding 2 tbsp of coconut cream instead.
Janet Huyton says
Thanks I will buy some next time I’m out shopping 🙂
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!!!!
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