Blueberry Coconut Flour Muffins

Whether you’re trying to eat low-carb or avoid recipes with grains, these blueberry coconut flour muffins are going to become your next go-to recipe!

Each muffin has less than 5 net carbs making this recipe a terrific option for breakfast or a snack!

Blueberry Muffins with Coconut Flour

These blueberry muffins with coconut flour have a moist and springy texture and the baked-in blueberries add a touch of sweetness to each bite.

Many coconut flour recipes also mix in either flax or almond flour and therefore reducing the amount of coconut flour. That swap adds both calories, carbs, and fats which can throw off the macros of the recipe.

Are they crumbly like traditional flour muffins? No. That said, they are a lot more filling and satisfying and a lot more nutrition per muffin.

This is one recipe you can feel good about starting your day with, adding it to your lunch, or as an afternoon snack.

Baking with Coconut Flour & Substituting Coconut Flour

The biggest thing you’ll notice about baking with coconut flour is that recipes will call for more eggs and more liquid than traditional recipes. 

This is because coconut flour absorbs approx. 10x the liquid of traditional flour, so in order to provide your baked good texture, the liquid of the recipe must be increased.

Coconut flour recipes like this one are developed exclusively to be made with the amount of coconut flour the recipe calls for. Trying to swap the amounts or make ingredient substitutions can often yield failed recipes so I always advise against it.

It’s true that baking with coconut flour can be challenging, especially if you’re just starting out. My biggest tip is to stick with the recipe as written.

Related: Coconut Flour Substitutes

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. If this is your first time baking with coconut flour, check out this video showing you how easy they are to make.

https://youtu.be/u877o596No8

Wasn’t that easy? Now that you have a visual, are you a bit more confident in making these coconut flour muffins? I hope so!

You probably already know that coconut flour is made from dehydrated coconut meat that’s finely ground into a flour-like texture. There are some differences among 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. 

How to Store Coconut Flour

Coconut flour should be stored in an airtight container or bag so moisture doesn’t get in and damage the consistency of your flour. You can store it in the freezer, refrigerator, or pantry. 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

How you store your coconut flour after opening will make a big difference in the outcome of your baked goods so if you’re not using it often, make sure to keep it where it will last longer for you.

More Flavor Options for Coconut Flour Muffins

The eggy taste of some coconut flour baked goods is a common complaint and you can make coconut flour muffins taste better by adding a bit of lemon zest, cinnamon or pumpkin spice, even chocolate chips.

What you add to the recipe will vary by the type of recipe you’re using. I like adding lemon or orange zest to these blueberry coconut flour muffins for that lemon-blueberry flavor we all love from traditional baked goods.

How to Store Muffins

Storing coconut flour muffins is simple by placing them in an airtight container after they’ve completely cooled down. You can:

• refrigerate them for up to 1 week
• freeze for up to 3 months

How to Freeze & Reheat Muffins

You can freeze these muffins after baking once they’ve cooled down completely in an airtight container. 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

If you have coconut flour on hand, you might want to try some of the following recipes which also include coconut flour:

• Paleo Blueberry Scones
• Paleo Almond Flour Biscuits
• Paleo Chick-Fil-A Nuggets
• Easy Paleo Bread
• Paleo Chocolate Cake
• No-Bake Healthy Chocolate Chip Blondies

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