Coconut Flour Blueberry Muffins
By Carine Claudepierre
Published on 11/16/2023 - Last updated on 08/20/2024
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These Coconut Flour Blueberry Muffins are 1-bowl, moist, buttery, and fluffy low-carb muffins with a tender vanilla crumb. It’s simply the best dairy-free and gluten-free blueberry muffin recipe to use coconut flour.
I have a passion for coconut flour recipes. My favorites are the coconut flour brownies, coconut flour shortbread cookies, and my coconut flour pancakes for breakfast. But today, I am craving blueberry muffins, so here’s a moist, fluffy, sugar-free muffin recipe using coconut flour, eggs, coconut milk, and blueberries.
Why You Will Love These Coconut Flour Muffins
- Quick and easy 30-minute muffin recipe
- Gluten-free
- Dairy-free
- Sugar-free
- Keto low-carb approved
- Nut-free
Ingredients and Substitutions
It’s very easy to make Coconut Flour Blueberry Muffins. It requires only a few steps and just 7 ingredients.
- Coconut Flour – Fresh with no lumps. Make sure you fill the measuring cup with a spoon, then lightly pack the coconut flour in the cup and swipe the extra on top. You don’t want too much coconut flour. The muffins will be crumbly. Learn how to pick low-carb flour.
- Large Eggs – The size of the eggs is crucial in making moist coconut flour muffins. In fact, coconut flour is high in fiber, and if your eggs are small, the texture of the muffins will be grainy and dry. Also, make sure they are at room temperature for the best result.
- Full-Fat Canned Coconut Milk or half-half if you prefer to use a dairy product. It’s essential to use high-fat milk in this recipe, or the coconut flour muffins will be dry.
- Melted Coconut Oil, melted ghee, or melted butter.
- Vanilla Extract – I am using one tablespoon of vanilla, but it’s optional. It sounds like a lot, but it will mask any coconut flavor. You can also use lemon juice instead. It goes so well with these coconut flour blueberry muffins.
- Blueberries – fresh or frozen. If frozen, you can roll the blueberries into one tablespoon of coconut flour or cornstarch, so the blueberries don’t sink to the bottom of the paper liners.
Making The Coconut Flour Muffin Batter
It’s very easy to make coconut flour muffins. It requires only a few steps and ingredients.
- Whisk the eggs, and sugar-free sweetener – you can use allulose or erythritol.
- Pour the cooled, melted coconut oil, vanilla extract, and canned coconut milk.
- Add the coconut flour and baking powder into the coconut flour muffin batter and keep whisking.
- Whisk energetically to remove any lumps that may form.
- Fold in blueberries – if you are making coconut flour blueberry muffins, or any other fruits or chocolate chips. Stir to incorporate.
- Line a 12-hole muffin pan with muffin paper liners and use a cooking oil spray to lightly oil the paper. Fill them evenly with the coconut flour muffin batter.
- Bake the coconut flour blueberry muffins for 30 to 35 minutes in preheated oven to 350°F (180°C). When the top is lightly golden brown and a toothpick inserted in the middle of the muffins comes out clean, the coconut flour blueberry muffins are ready.
- Let the muffins cool down in the pan for a few minutes before transferring them to a wire rack. Cool at room temperature on a rack before eating.
Expert Baking Tips
- Measure ingredients with precision. To succeed in making moist coconut flour muffins with bakery-style texture, you have to use the exact amount of liquid to dry ingredients. This is because coconut flour has four times more fiber than other flour. Therefore, too much coconut flour absorbs lots of liquid, resulting in dry muffins. For that, make sure you are using large eggs and cups to measure liquids.
- Use ingredients at room temperature. Bring the eggs to room temperature for 30 minutes before baking, and cool the coconut oil. This prevents the coconut flour from forming lumps.
- Shake the coconut flour to remove lumps. Coconut flour that has been stored for a while clumps up. Shake the canister to remove any lumps or break them with your finger before measuring the flour.
- Use fresh coconut flour. Coconut flour that goes other than the expiry date won’t taste good and it won’t absorb the liquid as much.
- Use full-fat ingredients – don’t swap canned coconut milk for carton coconut milk, or almond milk. Coconut flour must be combined with fatty milk or ingredients to deliver moist, fluffy baked goods.
Frequently Asked Questions
Erythritol is one of the sugar-free crystal sweeteners. In this recipe, it doesn’t only bring sweetness but also texture. As a result, it can’t be swapped for a liquid sweetener like maple syrup, or the batter would be wet and sticky. But it can be swapped for any other similar crystal sweeteners like allulose, tagatose, or coconut sugar if you don’t mind the carbs.
Unfortunately not, this recipe doesn’t really work with commercial egg replacers, flaxseed eggs, or chia eggs.
You can replace the blueberries with sugar-free chocolate chips if you prefer.
More Healthy Muffins Recipes
If you love healthy muffins, I recommend you also try these recipes:
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Coconut Flour Blueberry Muffins
Ingredients
- ¾ cup Coconut Flour fresh, no lumps
- 1 teaspoon Baking Powder
- ⅓ cup Granulated Sweetener Allulose or erythritol (use 1/2 cup for sweeter muffins)
- 6 large Eggs at room temperature
- 2 tablespoons Coconut Oil lukewarm, not hot
- ¾ cup Canned Coconut Milk or heavy cream
- 1 tablespoon Vanilla Extract
Add-ons
- ¾ cup Blueberries fresh or frozen, set aside a few of them to decorate the top of the muffins if desired
Instructions
- Preheat the oven at 350°F (180°C). Line a 12-hole muffin pan with paper liners, and oil them with cooking spray. Set aside.
- In a large mixing bowl, whisk eggs, vanilla extract, and sweetener until evenly combined.
- Whisk in full-fat canned coconut milk and melted, cooled coconut oil until smooth.
- Fold in the coconut flour, and baking powder and whisk vigorously until a smooth lump-free batter forms.
- Fold in the blueberries and stir with a spoon to evenly incorporate.
- Fill each muffin paper liner with the batter evenly.
- Bake the muffins at 350°F (180°C) for 30-35 minutes until golden brown on top and tooth pick inserted in the middle of the muffins comes out clean.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersNutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Can I switch the sweetener to honey or maple syrup?
Hi Marie, unfortunately, this recipe doesn’t work with liquid sweeteners.
Hi,
Thanks for the recipe. It looks so appetizing. Would it be possible to use maple syrup instead of erythritol?
Changing a granulated sweetener by a liquid sweetener usually thin out the batter and it can keep the muffins too moist. If you don’t mind sugar maybe try coconut sugar as an healthy swap
I can’t wait to try these I am a professionally trained chef and since being diagnosed type 2 I am now eating a ketogenic diet. Based on your suggestion using heavy cream with a quarter teaspoon of coconut extract instead of coconut milk and substituting blackberries for blueberries and adding a little lemon zest reduce the carb count significantly I believe
My whole family and even my colleagues loved it.
Love your content, I also love to hear your beautiful French accent on Instagram. Keep at it while you have fun
THANK YOU!
I’ve been searching for a delicious and easy to make recipe for so long!
I made them and I LOVE the muffins!
They are so delicious!
Made these today and enjoyed them. I did use slightly less sweetener, added a tablespoon of sugar free maple syrup to liquid mix, and used light coconut milk, not full fat. They were very moist and had a nice, well-balanced flavor. I might add shredded coconut next time.
I liked these but felt they were missing something…salt maybe? Also they stayed the exact shape of my scoop in the wrapper after cling which is weird. They were pretty tasty though…lemon seems like it would go well with this…or some shredded unsweetened coconut! They were good but I’d add some of my own tweaks next time.
They look good.I will try to make this recipe
These are sooooo yummy the family loved them! I made them with orange and blackberries and they were so good. This recipe is definitely a keeper, can’t wait to try them different ways, thanks!!
Great recipe and tips. I added one more table spoon of coconut oil. I ended up with 12 muffins and 3 small ramekins. My muffins were on the smaller side. Also, I have a gas oven. Mine were almost done at 15 min. I turned down to 350 for 2 more minutes. Perfection!
These were AMAZING! Followed the recipe to the letter and they were moist and delicious. They reheat nicely too! This recipe is a keeper for sure. Thank you! ☺️
Love these muffins, make them every weeks, they freeze well too.
Hello,
In your video and liquid ingredients, you say to use coconut milk, but in your instructions, you say to use coconut cream. Which one is correct? They are two different things.
Thank you.
You can use both option as soon as its from the can. Coconut cream create ultra moist muffins my favorite by coconut milk make them soft and good too. Enjoy, XOXO Carine
if you use the coconut cream instead of coconut milk or heavy cream is it still 3/4 cup? The consistency is so much thinker for coconut cream so just making sure as I’m about to make them, thanks.
Yes, but shake the coconut cream can very well before measuring to avoid using only the top creamy part that is really thick
Thank you for your response. I’m making them tomorrow 😁
What temperature do I cook these muffins in the United States?
Sorry for that missing information, it is 375 F in US or 180C in Europe. Enjoy the muffins, Take care, Carine
Lovely muffins and easy to make. I did reduce the Swerve by half and they were sweet enough with the berries. Cooking time was 7 mins longer because I used frozen berries. I think next time, increase the vanilla and salt. That would make them a 5/5.
Great recipe, I tweaked your recipe, used vegetable oil and doubled the amount of coconut milk. Have made lots of differant varieties – chocolate and raspberry, orange and poppyseed, sugar free chocolate and coconut, lime and coconut. My next experiment will be carrot and pecan. Love using your recipe as my base. Being diabetic this has allowed me to have a treat like everyone else. Thank you.
Wondering if you can replace the egg with a flax egg or chia egg?
I won’t say yes as I did not try I am sorry. Let me know if you give this a go! Enjoy the recipe. XOXO Carine.
the best low carb muffins I made using coconut flour, super easy, moist and even better with some cinnamon !!!
Great recipe healthy moist tasty, I added a drizzle of 85% dark chocolate to the top and the whole family enjoyed! Thanks!
There is never enough chocolate right ? 🙂 I love the idea of this extra drizzle on top. I am very happy to hear you love those muffins. I hope you will find even more delicious recipes on the blog to try with your family. Thanks for following and testing my recipes ! xoxo Carine.
those are absolutely amazing ! thanks for sharing