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The Coconut Flour Muffins I’ve Been Perfecting Since 2017
These coconut flour muffins have been one of my most-requested recipes for years. I’ve been making some version of them since 2017, tweaking them along the way until they were exactly right. Here’s why I still love grabbing a coconut flour blueberry muffin with a cup of bulletproof coffee in the morning:
- Soft, moist, and bursting with blueberries – Many coconut flour recipes are notorious for turning out dry, but not these! They have tender, fluffy centers with golden edges, and the blueberries burst as they bake for juicy bites throughout.
- Nut free and gluten free – I originally created these after so many of you asked for nut-free recipes. (Coconuts are a fruit, not a nut — do you know?) They’re also paleo friendly, with 8 grams of protein and no refined sugar.
- Surprisingly easy to make – Just mix the dry ingredients, add the wet, fold in the blueberries, and bake. Even my kids can help with these!
- Make them sweet or savory – While I make these sweet coconut flour muffins with blueberries most often, this same base also works as a savory cornbread-style muffin with a few small tweaks (see my tips below).
Make these coconut muffins with me and see why they’ve been a reader favorite for so many years!
“This is my “go-to” blueberry muffin recipe. I’ve made it many times–usually doubling or tripling the recipe and I freeze the extras for the future. Excellent! “
-Sandra
Ingredients & Substitutions
Here I explain the best ingredients for my easy coconut flour muffins recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Coconut Flour – I love it as a nut-free baking option, and my Wholesome Yum Coconut Flour has a superfine texture and mild flavor that works really well in these muffins. Different brands of coconut flour can absorb moisture in very different ways, so I recommend this one for the soft, moist texture I achieved when testing the recipe.
- Besti Granulated Monk Fruit Allulose Blend – I like using an allulose-based sweetener here because it helps keep the muffins soft and moist.
- You can also use my Wholesome Yum Granulated Allulose for the same moisture effect (increase the amount to 1/2 cup).
- Other keto sweeteners can work, but your coconut flour muffins will taste more dry. Use my sweetener conversion chart if you want to substitute.
- Eggs – You need a lot of eggs when baking with coconut flour, this is normal! I don’t recommend substitutions here since it’s so many.
- Coconut Oil – I use melted coconut oil to keep these muffins moist and tender. Melted butter works if you don’t need these to be dairy free.
- Coconut Milk – I went with this shelf-stable, unsweetened coconut milk beverage because its mild flavor and light texture keep the muffins moist and it goes with the coconut theme we have going here. Unsweetened almond milk (if you’re not nut-free) or any milk you like is fine.
- Mix-ins – I used blueberries here for coconut flour blueberry muffins, but this recipe is a great blank canvas if you want to switch things up. Other fruit, chocolate chips, or different add-ins all work really well.
- Baking Powder, Vanilla Extract, & Sea Salt
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How To Make Coconut Flour Muffins
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, stir together the coconut flour, Besti, baking powder, and sea salt.
- Add the wet ingredients. Make a well in the center of the dry ingredients, then add the eggs, coconut milk, coconut oil, and vanilla. I like to whisk the wet ingredients together right in the well first, then stir everything together until the batter is fully combined. Gently fold in the blueberries.
- Bake the coconut flour muffins. Spoon your blueberry batter evenly into your prepared muffin tin. Bake them until a toothpick inserted in the center comes out clean and the top is springy.
My Recipe Tips
- I make 10 coconut muffins instead of 12 because I like them taller and more bakery-style. You can absolutely divide the batter into 12 muffin cups if you want smaller muffins instead. I love this USA-made muffin pan because the lighter color helps the muffins bake more evenly without burning, and it works for either 10 or 12 muffins.
- I used to use parchment paper liners, and that’s what you’ll see in the photos. Lately, though, I’ve been loving these silicone liners even more because they’re reusable and dishwasher safe.
- Make sure your eggs are at room temperature before mixing. Cold eggs can make the coconut oil harden in the batter. If that happens, just set the bowl over another bowl with warm water and stir until it smooths out again. I don’t recommend using hot water or direct heat, because it can start cooking the batter.
- Don’t be surprised if the batter is thick — coconut flour absorbs a lot of moisture. It should still be pourable, though, not like cookie dough.
- I fill the muffin cups all the way to the top. They do rise, but not nearly as much as traditional wheat flour muffins. Filling the cups high gets me taller muffin tops.
- For prettier coconut flour blueberry muffins, dot extra berries on top before baking. This is not required, but I usually reserve some to do this, as shown in my pictures here.
- Coconut flour muffins don’t brown as much as almond flour or regular flour muffins do. I usually look for other signs that they’re done instead. The tops should feel firm, and a toothpick inserted in the center should come out clean. That being said, they do brown more with allulose or Besti than with other sweeteners.
- If you have time, let the muffins cool on a wire rack. This improves their texture rather than eating them right away. And don’t leave them in the muffin tin too long, or they can get soggy.
- Savory cornbread-style variation: Increase the sea salt to 3/4 or 1 teaspoon, replace the blueberries with 2-3 tablespoons of finely chopped jalapenos, and replace the vanilla with blackstrap molasses. You can even add a tablespoon of sweet corn extract, like I do for my full-sized low carb cornbread. That’s how I actually made these coconut flour muffins originally, but these days I go for blueberry more often.
Coconut Flour Muffins (Blueberry)
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My coconut flour muffins are moist, fluffy, and bursting with blueberries. The perfect nut-free, gluten-free treat with no refined sugar!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line 10 muffin cups (I use this muffin tin) with parchment liners.
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In a large bowl, stir together the coconut flour, allulose, baking powder, and sea salt.
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Make a well in the center of the dry ingredients. Add the eggs, coconut milk, coconut oil, and vanilla, whisk together in the well, then stir into the dry ingredients until completely incorporated. Gently fold in blueberries.
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Spoon the batter evenly into the muffin cups. Bake for 20-30 minutes, until an inserted toothpick comes out clean and the top is springy.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 coconut flour muffin
- Tips: Check out my recipe tips above to help you get the right batter consistency, know what to expect when making this recipe, and how to make a savory cornbread variation.
- Storage: Keep coconut flour muffins in an airtight container at room temp for 2-3 days, or in the refrigerator for up to 1 week.
- Freeze: Pop them in a freezer bag and freeze for up to 3 months. Thaw in on the counter or warm up in the microwave.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Coconut Flour Muffins
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183 Comments
Stacey Crawford
0I sort have a thing for Mexican food too! Especially when there are jalapenos involved. I think I’m obsessed with spicy foods, lol. These are totally my kinda muffin!