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.
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. 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.
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.
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.
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.
Step Three: Bake the muffins for 25-30 minutes. The muffins will feel firm, and the edges will lightly brown when they are done.
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.
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.
- ¾ 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 cup fresh blueberries
- 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.