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
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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 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.
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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 🙂
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. 🙂
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!