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    Home Β» Breakfast & Brunch Recipes Β» Coconut Flour Blueberry Muffins

    Coconut Flour Blueberry Muffins

    Dairy Free RecipesGluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Feb 26, 2021 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for Coconut Flour Blueberry Muffins
    pinterest image for Coconut Flour Blueberry Muffins

    Moist, tender and delicious Coconut Flour Blueberry Muffins are a delicious treat to start your day with. If you are in the mood for comfort food these muffins are for you. They are the perfect low carb, keto, gluten-free, dairy-free, and grain-free breakfast or snack on the go. 

    pinterest image for Coconut Flour Blueberry Muffins

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    If you have been following Joy Filled Eats for very long, you know that I am a big lover of muffins. They are easy, and the kids will eat them without too many complaints. So, those things are enough to make me want to head into the kitchen and whip up a batch. 

    Some of my favorite are these Keto Chocolate Muffins because they are rich and decadent. If you are in the mood for something “extra,” be sure to try my Warm Chai Pancake Muffins or Keto Raspberry Muffins. Oh, and don’t forget to try my Sausage Muffins if you are craving something savory. 

    This blueberry muffins recipe is based on my super popular low carb keto Coconut Flour Muffins with just a few tweaks.

    coconut flour blueberry muffins on a platter

    What You’ll Need

    Okay, let’s get down to business so you can be eating your first batch of these coconut flour blueberry muffins soon. 

    • Coconut Flour - Coconut flour recipes have a bit of a learning curve. Coconut flour is drier than most other flours. When used correctly however it gives baked goods a wonderful texture and flavor. 
    • Sweetener - I love the amount of sweetness in these muffins. It’s not too overwhelming or too subtle.
    • Baking Powder - To get the muffins to rise appropriately you’ll need a little bit of baking powder. 
    • Vanilla - You’ll need a couple of teaspoons of vanilla extract. 
    • Eggs - The eggs are to bind the muffin ingredients and keep them light and fluffy. 
    • Canned Coconut Milk - You’ll need to shake the coconut milk before opening it. It’s normal for it to separate in the can, so giving a quick shake is all you need to do. 
    • Coconut Oil - Adding some healthy fat to your diet is easy with coconut oil. I love adding it to these muffins too. You just need to make sure it’s melted, so it incorporates properly. 
    • Blueberries - The star of the show is for sure the blueberries. They give you a burst of natural sweetness and taste so good. 

    ingredients in a mixing bowl

    How To Make Coconut Flour Blueberry Muffins

    I think you are going to be pretty happy with how easy these muffins are to make. Here are the steps:

    Step One: Warm the oven to 350 degrees F. Line the 12 holes of a standard muffin pan with paper liners and spray with cooking spray. 

    bowl with batter and a rubber spatula

    Step Two: In a medium bowl, mix the flour, sweetener, baking powder, eggs, coconut milk, and vanilla together. Once smooth, add in the coconut oil and fold in the blueberries—divide between the muffin cups. 

    a muffin pan with paper liners, a bowl with batter, and a large cookie scoop

    Step Three: Bake the muffins for 25-30 minutes. The muffins will feel firm, and the edges will lightly brown when they are done.

    close up of coconut flour blueberry muffins in a muffin pan

    Add-In Ideas for Coconut Flour Blueberry Muffins

    These muffins are fantastic without adding anything extra. However, if you like to try out some new flavors, go ahead and add in some of your favorites. Let’s look at some ideas. 

    • Lemon Zest: Add a couple of teaspoons of lemon zest to the batter of this muffin recipe. Then mix a little more with powdered sweetener and water to make a simple glaze. Drizzle on top after they come out of the oven. So tangy and good. 
    • Coconut: Sprinkle some coconut on top during the last 10 minutes of baking. It will get toasty and delicious. Just make sure to use unsweetened coconut. 
    • Nuts: Chop up some walnuts, pecans, or hazelnuts and add them to the muffins. I recommend ¼ cup or so. 

    coconut flour blueberry muffin on a paper liner

    Is Coconut Flour Healthy?

    Yep! It sure is. It’s a go-to for gluten-free and grain-free cooks because it’s naturally free of both of them. It has fiber, iron, and protein too. Plus, one of my favorite things about it is that its low carb. I can add it to lots of recipes, and it tastes goods and is much healthier than other types of flour. Just keep in mind that coconut flour should be eaten in moderation

    Can Muffins Be Made Ahead of Time?

    Sure! I recommend allowing the muffins to cool all the way down. Once cool, you can wrap each muffin with tin foil or plastic wrap. Then place the wrapped muffins in a freezer bag or container. They will last around 2-3 months in the freezer. They will also last at room temperature for 3-4 days as long as they are airtight. 

    They are wonderful to have around for road trips or when everyone is heading out the door, and you don’t have time to cook a big breakfast. 

    overhead shot of coconut flour blueberry muffins on a platter

     

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    pinterest image for Coconut Flour Blueberry Muffins

    Coconut Flour Blueberry Muffins

    Moist, tender, and delicious Coconut Flour Blueberry Muffins are a delicious treat to start your day with.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes
    25 minutes
    Total Time: 30 minutes
    Course: Breakfast, brunch
    Cuisine: American
    Servings: 12
    Calories: 143.9
    Author: Taryn

    Ingredients

    • ΒΎ cup coconut flour
    • 5 eggs
    • 1 cup canned coconut milk
    • ¼ cup Joy Filled Eats Sweetener or see alternatives in recipe notes
    • 3 tablespoon coconut oil melted
    • 2.5 teaspoon baking powder
    • 2 teaspoon vanilla
    • 1 cup fresh blueberries
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    Instructions

    • Preheat oven to 350. Line 12 holes of a standard muffin tin with paper liners. Spray with cooking spray.
    • Combine melted coconut oil with coconut flour, sweetener, baking powder, vanilla, eggs, and coconut milk. Stir until smooth. Stir in the blueberries. Divide between 12 muffin tins.
    • Bake for 25-30 minutes until the muffins are lightly browned around the edges and feel firm when pressed with your finger.

    Notes

    Nutrition: The nutrition facts are for one muffin. There are 4.3 NET carbs per serving.
    Substitutions:‌ ‌ ‌You can swap the vanilla extract for almond extract or any other extract you like. The blueberries can also be exchanged for strawberries, raspberries, or blackberries. 
    To‌ ‌Store:‌ ‌ ‌The muffins should be kept airtight. They’ll last 3-4 days at room temperature. Keep away from heat, steam, or sunlight. 
    To‌ ‌Freeze:‌ ‌ ‌Wrap the muffins with plastic wrap or tin foil. This will protect them with an added layer.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Serving: 1muffin | Calories: 143.9 | Carbohydrates: 7.7g | Protein: 3.9g | Fat: 11.1g | Saturated Fat: 8.9g | Trans Fat: 0.1g | Cholesterol: 68.2mg | Sodium: 45.8mg | Potassium: 172.5mg | Fiber: 3.4g | Sugar: 2.6g | Vitamin A: 105.7IU | Vitamin C: 1.8mg | Calcium: 50.4mg | Iron: 0.9mg
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    Comments

    1. Choover says

      January 24, 2022 at 12:30 pm

      These are delicious!!!5 stars

      Reply
    2. Poppie says

      October 08, 2021 at 8:18 pm

      I made this recipe today and I'm impressed! Nice moist muffin and it's not too sweet. Next time I'll reduce the amount of blueberries but do everything else exactly as written5 stars

      Reply
    3. Mary Hall says

      April 08, 2021 at 7:01 pm

      In the description u say line 8 muffin tin with papers then in other places u say split batter between the 12 muffin tin. How many does it make 8 or 12?

      Reply
      • Taryn says

        April 09, 2021 at 1:32 pm

        That's a typo. This makes 12. I will edit it now.

        Reply
    4. Amy says

      April 01, 2021 at 1:20 pm

      Hello,
      Everytime I bake with Coconut flour it’s very dry. I need suggestions on how to make it more moist?
      Thank you

      Reply
      • Taryn says

        April 03, 2021 at 10:38 pm

        It needs a lot of moisture. This recipe is not dry. Lmk what you think!

        Reply

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