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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)
By
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
More Easy Coconut Flour Recipes
Once you start baking with coconut flour, it’s hard to stop. Here are some of my favorites to try next:
183 Comments
Laura
0Hi, Thanks so much for making your recipes available. How to substitute frozen blueberries in this recipe?
Wholesome Yum M
0Hi Laura, There aren’t any alterations needed to the recipe when using frozen blueberries.
Karen B
0I made these tonight and substituted butter for the coconut oil, and left out the erythrotol because I felt like the coconut flour already tastes sweet, plus the molasses. I did like the sweetness and spiciness together. This was my first time cooking with coconut flour (usually use almond flour and flaxseed meal for muffins — mixed together). The family was kinda “meh” with this one — not crazy about consistency and no one asked me to make it again. I’m going to continue experimenting with the coconut flour, but I’m thinking these muffins would have more of a “corn” taste and consistency using almond flour. In fact, I was thinking you had an almond-flour “corn” muffin recipe, but maybe I’m thinking of the pie crust in the enchilada recipe (which I LOVE and happy that cold weather is back and I can start baking again).
Maya | Wholesome Yum
0Hi Karen, Thank you so much for the feedback! I’ve improved the recipe today so I hope you’ll try it again. I think they are a lot better now – more moist and more similar to regular muffins. 🙂
I do have an almond flour cornbread recipe coming next month, too.
Stephanie
0Love this! Substitited with chocolate chips and hubby,toddler and I love it! Thanks!
Silvia Harwood
0Hi, could you add Sweet Corn flavor extract to these cornbread muffins?
Maya | Wholesome Yum
0Hi Silvia, Sure, you could do that if you are not strictly grain-free.
Carol
0I saw all of the replies where people loved these muffins. I am sorry to say that I thought they were terrible. Pretty tasteless and funny texture. I will admit I do not love the flavor of coconut and there was some of that with all of the coconut oil but sorry – Yuk!
Maya | Wholesome Yum
0Hi Carol, These are coconut flour muffins, so they definitely aren’t for you if you don’t like coconut. I recommend trying another recipe if you’re not a coconut fan.
Brittney Scurry
0Does this need to be refrigerated after?
Maya | Wholesome Yum
0Hi Brittney, They are like pretty typical muffins in that regard. They are fine on the counter for maybe a couple days, but for longer it’s best to refrigerate or freeze.
Elizabeth Sokol
0So excited to make this recipe again!
Kristina Rush
0Hey, I am wanting to cut this recipe in half and I was wondering if I should use 3 eggs or just 2?
Maya | Wholesome Yum
0Hi Kristina, The whole recipe has 10 eggs so you’d use 5 to cut it in half.
Melissa
0Hi! I’m wanting to try these out can you substitute butter for the coconut oil?
Maya | Wholesome Yum
0Hi Melissa! Yes, you can substitute butter for the coconut oil. Thanks for stopping by!
Marj
0How much corn flour or corn meal for cornbread coconut muffins please?
Maya | Wholesome Yum
0Hi Marj, As these are low carb muffins, they don’t actually contain any corn. But, I think the texture and taste is similar to cornbread. The recipe and ingredients are on the recipe card above.
Pam
0Hi Maya! I was wondering if cheddar cheese can be added to this?
Maya | Wholesome Yum
0Hi Pam, I haven’t tried that but it would probably work if you make the savory version without blueberries. You may want to decrease the sweetener as well. Let me know how it goes if you try it!
Gail
0Hi Maya, all your recipes sound delicious! I especially like the sound of jalapeño “corn” muffins and will be trying them very soon. My husband and I do keto so I won’t be adding the optional blackstrap molasses. Does it add anything to the muffins? If so, is there an alternative “keto” ingredient that I can use… more erythritol or Swerve, etc? Thank you!
Maya | Wholesome Yum
0Thank you, Gail! The molasses is mainly there for flavor, not sweetness, so no need to replace it with anything else. You can easily omit it and the muffins should be just fine without it. 🙂
Edit 12/18/19: This recipe no longer has molasses in it so it’s not necessary.
Melissia Wagner
0I made these without the jalapeños because I don’t like spicy foods much and they are fantastic! I have even eaten these for breakfast a few times and plan to come up with some kind of breakfast version. Thank you for your recipes! They help make low carb doable for me.
Barb
0I use stevia. Will that work?
Maya | Wholesome Yum
0Hi Barb, Yes, stevia will work, but the amount will vary widely depending on the brand you have (some have fillers and some are super concentrated). Check the sweetener conversion calculator here.
Maude
0What is erythritol?
Maya | Wholesome Yum
0Hi Maude, Erythritol is a natural sugar-free sweetener but doesn’t tend to cause any digestive upset like other sweeteners sometimes do. You can read more about sweeteners in my keto sweetener guide.
Kim
0We enjoy coconut flour cornbread muffins at my house. Thanks for this fun game time snack recipe. I love it.
Meg
0That sounds so flavorful and spicy!
Sherricka Hudson
0These turned out so good! Mine were still too light for me when they were done, so I put some butter & sweetener on top & lightly broiled them to brown. They are amazing! Thank you! I also subbed MCT oil for the coconut oil.
Sarah
0These muffins were the perfect accompaniment to a cup of coffee!
Georgina
0You had me at blueberries!