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.
You might notice that I have used both erythritol and liquid stevia in this recipe. I find that this way neither the cooling taste of erythritol nor the sometimes perceived as metallic taste of stevia shines through – and the result is as close to table sugar as you can get.
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!
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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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Rachel says
April 30, 2019 at 9:46 amHello, would these be 3.4 net carbs per muffin?
Thanks!
Katrin says
April 30, 2019 at 5:01 pmYes, that’s correct!
Annie Bockas says
March 29, 2019 at 12:45 amThese 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
April 1, 2019 at 7:26 amI 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
March 14, 2019 at 6:38 pmFabulous!! 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
March 14, 2019 at 6:43 pmGreat news! Thank you for taking the time to comment Wendy 🙂
Nadelia Carrasco says
March 4, 2019 at 3:00 amI 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
February 26, 2019 at 7:50 amVery 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
February 26, 2019 at 9:05 amIf 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
February 8, 2019 at 11:47 pmCan 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
February 9, 2019 at 4:41 pmYes, you can freeze them no problem. I’ve stuck them them straight in the microwave to defrost and that works fine.
Desiree Morales says
January 30, 2019 at 2:46 pmIs 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
January 30, 2019 at 5:51 pmIt’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
January 8, 2019 at 5:14 pmI’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
January 8, 2019 at 5:21 pmHi 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
January 9, 2019 at 1:32 pmThanks I will buy some next time I’m out shopping 🙂
Deborah says
December 10, 2018 at 2:06 pmCan 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
December 10, 2018 at 4:39 pmHi 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
November 27, 2018 at 10:02 amHi, 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
November 27, 2018 at 10:10 amYes, 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
October 15, 2018 at 6:48 amThese are fantastic delicious filling and easy to make, it doesn’t get much better than that!
Katrin says
October 15, 2018 at 8:27 amGreat news! I’m glad you like them 🙂
Ewa says
August 17, 2018 at 3:40 amWOW! For a moment I worried they would be too “eggy”… but they came out delicious and fluffy! Awesome recipe, will definitely save 🙂
Katrin says
August 17, 2018 at 7:47 amHi 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
June 21, 2018 at 5:29 pmMy 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
June 21, 2018 at 5:48 pmHey 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
August 10, 2017 at 4:49 pmIsn’t stevia bad for u? It’s an artificial sweetener right?
Katrin says
August 12, 2017 at 8:43 pmStevia is classed as a natural sweetener – it’s made from the stevia plant. You can read more about it here
Marjorie Myers says
July 25, 2017 at 5:53 pmCan you make this in a loaf OAN? How long baked?
Katrin says
July 25, 2017 at 6:33 pmYou 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
July 14, 2017 at 4:57 amMade these tonight. Very good!
Katrin says
July 15, 2017 at 4:26 pmBrilliant! I’m glad they turned out well. Happy you like them!!
Zoe says
July 13, 2017 at 8:57 amYes, yes, yes. Gimme one right now!!!!!! And I can totally relate to what you say about good intentions, haha!
Katrin says
July 13, 2017 at 8:58 amAlways fun to have good intentions! Glad you like the look of the recipe 🙂
Helen Fowler says
July 13, 2017 at 8:56 amThis looks so yummy. I love blueberry muffins! Looking forward to trying your recipe
Katrin says
July 13, 2017 at 8:59 amAwesome. Let me know how you get on with them!! It’s really a fail-safe recipe
Samantha says
July 13, 2017 at 8:55 amThis 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
July 13, 2017 at 9:00 amI 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
July 13, 2017 at 8:52 amThank you for this recipe! Made them last night, as soon as I saw your post. They are so good!
Katrin says
July 13, 2017 at 9:00 amGreat news! Glad you are enjoying them
Keira S says
July 13, 2017 at 8:51 amI’ve been looking for a blueberry muffin recipe. Will try these asap!
Katrin says
July 13, 2017 at 9:02 amBrilliant! The combination of coconut and blueberry got the thumbs up all around in this house