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.

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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. 

They are the perfect low carb and keto with just 4 net carbs. They are also gluten-free, dairy-free, and grain-free.

This blueberry muffins recipe is based on my super popular low carb keto Coconut Flour Muffin recipe with just a few tweaks. I also have been making some amazing Coconut Flour Banana Muffins lately!

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Some of my favorite muffin recipes are these Almond Flour Blackberry Muffins because they are moist and flavorful. If you are in the mood for something “extra,” be sure to try my Keto Zucchini Muffins or Keto Raspberry Muffins.

Also try my Sausage Muffins if you are craving something savory. 

Ingredients

• 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 coconut blueberry muffins to rise appropriately you’ll need a little bit of baking powder. 
• Vanilla – You’ll need a couple of teaspoons of vanilla extract. Almond extract is great too.
• 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. I prefer higher fat milk in these but almond milk will work in a pinch.
• Coconut Oil – Adding some healthy fat to your diet is easy with coconut oil. 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. 

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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 step by step instructions. The complete measurements are in the recipe card below.

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

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

Step Three: Bake the muffins in the preheated oven for 25-30 minutes. The muffins will feel firm, and the edges will lightly golden brown when they are done. Let the coconut flour blueberry muffin recipe cool on a wire rack.

Variations

These blueberry coconut flour muffins are fantastic without adding anything extra. However, if you like to try out some new flavors, 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 Flakes: Sprinkle some shredded 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. 
• Mini Muffins: Just swap out the muffin pan and liners for mini muffins. Bake for about 15-20 minutes.

Common Questions

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 completely. Once cool, you can wrap each muffin with tin foil or plastic wrap. Then place the wrapped muffins in a freezer bag or airtight container. If you freeze them they last around 2-3 months in the freezer. The muffins will also last at room temperature for 2 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. 

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Coconut Flour Blueberry Muffins

Taryn Scarfone

Moist, tender, and delicious this Coconut Flour Blueberry Muffin recipe is a delicious treat to start your day with.

5 from 11 votes

Print Recipe

Prep Time 5 minutes mins

25 minutes mins

Total Time 30 minutes mins

Course Breakfast, brunch

Cuisine American

Servings 12

Calories 143.9

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3/4 cup coconut flour
• 5 eggs
• 1 cup canned coconut milk
• ¼ cup Joy Filled Eats Sweetener or see alternatives in recipe notes
• 3 tbsp coconut oil melted
• 2.5 tsp baking powder
• 2 tsp vanilla
• 1/2 tsp salt
• 1 cup fresh blueberries

Instructions

 

• Preheat oven to 350. Line 12 holes of a standard muffin tin with paper liners. Spray with cooking spray.
• Combine the coconut flour, sweetener, baking powder, salt, vanilla, eggs, and coconut milk. Stir until smooth. Stir in the melted coconut oil. Fold 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 2 days at room temperature. Refrigerate or freeze for longer storage.

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: 1muffinCalories: 143.9Carbohydrates: 7.7gProtein: 3.9gFat: 11.1gSaturated Fat: 8.9gTrans Fat: 0.1gCholesterol: 68.2mgSodium: 45.8mgPotassium: 172.5mgFiber: 3.4gSugar: 2.6gVitamin A: 105.7IUVitamin C: 1.8mgCalcium: 50.4mgIron: 0.9mg

Love this recipe?Please leave a 5 star rating!

Originally Published February 26, 2021. Revised and Republished April 29, 2024.