Apr 28, 2021
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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
Here’s everything you’ll need to make a batch of these blueberry coconut muffins!
- Eggs: an essential ingredient for baked goods made with coconut flour, to bin everything together.
- Coconut milk: our liquid ingredient for this recipe, but you can use any non-dairy milk.
- Liquid stevia: for additional sweetness.
- Coconut oil: to make these muffins super moist.
- Vanilla extract: can we call it a blueberry muffin if it doesn’t have that little bit of extra vanilla to balance out the flavors?
- Coconut flour: a highly absorbent grain-free flour that makes INCREDIBLE baked goods and pancakes.
- Baking soda: helps the batter rise so the finished muffins aren’t too dense.
- Salt: counteracts the sweetness from the stevia and berries.
- Blueberries: use fresh or frozen; just make sure the frozen berries are fully defrosted before stirring them into the batter.
*Ingredient measurements are provided in the recipe card below.
How to Make Coconut Flour Muffins with Blueberries
Preheat the oven to 350F and line a muffin pan with paper liners.
- 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 throughout.
- Bake to perfection
Divide the batter between 8 muffin cups and bake for 22 to 25 minutes until the tops are golden brown.
- Cool things down
Allow the baked muffins to cool down to 10 minutes before serving. This helps 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. If this is your first time baking with coconut flour, check out this video showing you how easy they are to make.
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.
|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
Blueberry Coconut Flour Muffins
- 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
- Preheat oven to 350F and line a muffin pan with 8 paper liners.
- 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.
- 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 prior to serving.
I cannot use artificial sweeteners, stevia included. Any suggestions for using coconut sugar?
The stevia is optional, I personally make them often without any sweetener. If you want to add coconut sugar, up to 2 tablespoons won’t affect the outcome of the muffins. Enjoy!
These came out amazing.
1/2 cup is 4 fluid ounces or 120ml.
Really good! Very moist. These are the first I’ve tried and I’ll make them again.
Would this work with an egg replacer or flax eggs?
This recipe will not work without liquid eggs. Egg replacers work best with recipes that include 2 or fewer eggs.