Recipe

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Moist and springy with less than 5 net carbs per muffin, these blueberry coconut flour muffins are going to become your next go-to low-carb muffin recipe.

These coconut flour muffins have baked-in blueberries for an irresistible touch of sweetness to each bite.

blueberry coconut flour muffins in a muffin tin

Blueberry Muffins with Coconut Flour

From coconut flour pancakes to paleo pumpkin bread, I’ve been baking with coconut flour for many years, and I know how tricky this flour can be, especially if you're just starting out. My biggest tip is to stick with the recipe as written.

Are these coconut flour blueberry muffins crumbly like traditional flour muffins? No. That said, they are a lot more filling and satisfying and a lot more nutritious because I don’t mix in either flax or almond flour, as many online recipes do (which adds both calories, carbs, and fats).

Baking with Coconut Flour & Substituting Coconut Flour

Baking recipes with coconut flour call for more eggs and more liquid than traditional recipes, since coconut flour absorbs about 10x the liquid of traditional flour. To provide your baked good texture, the liquid must be increased. Recipes like this one are developed exclusively to be made with the amount of coconut flour the recipe calls for. Changing the amounts, swapping ingredients, or using coconut flour substitutes can often yield failed recipes, so I always advise against it.

Ingredients

The wet ingredients you must use for this recipe are eggs, coconut milk (or any non-dairy milk), coconut oil, and vanilla extract. You can optionally add liquid stevia for sweetness. The dry ingredients needed are coconut flour, baking soda, and salt. Finally, these muffins call for blueberries, which can be fresh or frozen (thaw them before using them).

How to Make Coconut Flour Muffins with Blueberries

Make the batter.
Add all ingredients, minus the blueberries, to a blender. Process on low, increasing the speed until the batter is smooth. Wait a few minutes for the coconut flour to absorb some of the liquid.
Add the blueberries.
Fold the blueberries directly into the batter, making sure they are evenly distributed.
Bake for 22 to 25 minutes.
The muffins are done when the tops are golden brown. Allow them to cool down for 10 minutes before serving to help keep them intact as you take that first bite.

Coconut Flour Muffin Texture

Your coconut flour muffin texture is going to be spongy, moist, and a bit denser than muffins baked with traditional flour. The muffin batter will also be thicker and wet. There are some differences among coconut flour brands, where some are finer in texture than others, while my go-to coconut flour is somewhere in between.

You’ll also notice in the recipe below that it says to mix and wait a couple of minutes before scooping it into the muffin tray. That’s because coconut flour needs a couple of minutes to absorb some of the liquid in the batter before it’s ready for baking.

muffin tin with blueberry coconut flour muffin batter

How to Store Coconut Flour

How you store your coconut flour after opening will make a big difference in the outcome of your baked goods. It should be stored in the freezer, refrigerator, or pantry inside an airtight container or bag so moisture doesn’t get in and damage the consistency of your flour. Check out this storage chart for easy reference.

Location	Pantry	Fridge	Freezer
After Opening	3 months	6 months	6-12 months
Unopened	3-6 months	6-12 months	12-24 months

More Flavor Options for Coconut Flour Muffins

The eggy taste of some coconut flour baked goods is a common complaint. I like adding lemon or orange zest to these blueberry coconut flour muffins. You can add cinnamon, pumpkin spice, or even chocolate chips.

baked blueberry coconut flour muffins in a muffin tin

How to Store Muffins

To store coconut flour muffins, place them in an airtight container after they’ve completely cooled, then refrigerate for up to 1 week or freeze the muffins for up to 3 months. To reheat, either thaw overnight in the fridge or warm them up in the microwave for about 30 seconds.

I often pack these blueberry coconut flour muffins straight from the freezer inside a lunchbox (frozen) and by lunch, they’ve thawed out completely and they are at room temperature.

Other Recipes with Coconut Flour

Other epic recipes you can make with coconut flour are paleo blueberry scones, almond flour biscuits, paleo Chick-Fil-A nuggets, this easy paleo bread, paleo chocolate cake, and these no-bake healthy chocolate chip blondies.

Blueberry Coconut Flour Muffins

Servings: 8 muffins

Prep Time: 5

Cook Time: 25

Moist and springy with less than 5 net carbs per muffin, these blueberry coconut flour muffins are going to become your next go-to low-carb muffin recipe.

5 from 28 votes

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Watch how it’s made:

Ingredients

4 large eggs
⅓ cup canned coconut milk
2 teaspoons liquid stevia, optional
2 tablespoons coconut oil, melted
1 ½ teaspoons vanilla extract
½ cup coconut flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup blueberries

Instructions

Prep:

Preheat oven to 350F and line a muffin pan with 8 paper liners.

Make the batter:

Put all ingredients, minus the blueberries, in the order listed inside your blender or food processor and beginning at a slow speed and increasing as the ingredients incorporate, mix until smooth. Pausing the blender a few times to incorporate ingredients from the sides with a rubber spatula. Wait for a couple of minutes for the batter to thicken and the coconut flour to absorb some of the liquid.
Add the blueberries and fold to combine.

Bake:

Spoon the batter into 8 muffin tins and bake, for 22-25 minutes until a toothpick comes out clean and the tops are browned.
Remove from the oven and allow muffins to cool down for 10 minutes prior to serving.