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.
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 Muffinsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 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 or more, to taste
- 1 teaspoon vanilla extract or vanilla bean powder
- 1 teaspoon baking powder
- 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.
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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This is such an unbelievably easy and tasty recipe. The only changes I made was I used butter and, because I felt lazy I made it into a cake rather than muffins lol Thank you so much.
I made these over the weekend and they were very good. I used frozen blueberries and placed them on top of the batter once in the muffin tin. I placed about 3 or 4 on top of each muffin. That did equal 1/2 cup of blueberries too. I stored in an airtight container in the refrigerator. When I want one I heat it up in the toaster oven. Yum Yum
Really good low carb muffin recipe. I whipped the egg whites and made mini muffins- 24 from the recipe. Nice and light. I keep them in the fridge.
Very tasty. I used all the tips. I whipped the egg whites separately and also defrosted and drained the frozen berries and dusted them with coconut flour Success! Despite leaving out the butter by mistake! Hauled them out of the oven after about 5 minutes, scooped it all out of the paper cups into a bowl, added the butter then into fresh papercups and continued cooking.
I am particularly pleased that this is a coconut flour recipe as almond flour is not only a bit indigestible for me but also more than double the price of coconut flour in RSA
Thank you Katrin, I hope to find more of your coconut flour recipes. do you have a coconut version for the biscootti please?
I don't yet! You could try to simply replace the almond flour in the biscotti with 1/3 the amount of coconut flour. I'd probably add flaxseed or ground chia seeds as well to make it firmer. Let me know if you try this 🙂
Can I substitute coconut oil for olive oil or something else ?
Yes, olive oil should work and also butter.
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.
It sounds like your coconut flour was off? I always keep it in the fridge so it stays fresh.
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!
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.
Thank you Katrin 🙂
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!
You need to mix everything, then fold in the whipped egg whites last with a spatula.