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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
Sarah Bryant
0Hello! I thought these turned out fairly well. I didn’t have allulose, and I didn’t find it at the store. I used Swerve Confectioners and I don’t know if that effected the sweetness because it didn’t really taste sweet at all.
Maya | Wholesome Yum
0Hi Sarah, I haven’t tasted these with Swerve confectioners, but typically recommend a granulated or crystallized sweetener for baking, rather than powdered. I’m glad they still turned out okay, but you could add more sweetener next time if you like. You can get crystallized allulose here if you need it.
Jen
0I think it was too eggy. I could taste the egg more than the coconut batter. Thank you for the recipe it was still delicious
Joan
0Hi,
I love your recipes, all my friends are using them now. My only problem is I can’t eat egg whites as it may me unwell. I tried a health food replacer which really helped but I see from one of your other comments that there are very high carbs in it. When I checked you are right. What do you mean by using flax egg? Or what else can I do?
Many thanks for your great recipes.
Kind regards
Joan
Wholesome Yum M
0Hi Joan, A flax egg is a ratio of 1 tbsp flaxseed meal and 3 tbsp water. Mix the two together and let sit until it thickens slightly and then use in your recipes instead of an egg! I hope this helps!
Joan
0Hi
Great recipe…just wondering can you use less eggs than 10 as i’m a little sensitive to the white in eggs? Very simple to make and look great.
Wholesome Yum M
0Hi Joan, Baking with coconut flour requires a lot of eggs. If you would prefer to use less eggs, check out the almond flour version of the Blueberry Muffins recipe.
Stuart Nicholls
0I used your measurements and the batter was almost like cream it wasn’t even close to being thick when I saw the 10 eggs I did think it was going to be too many
Jenn
0I had the same problem. I think coconut flours may also have different densities depending on brand, so mine may have been more fine and therefore less dense. I may try this again, but modify the amounts a bit and let the batter soak more before baking. I also have super eggy tasting muffins, but unfortunately cannot use almond flour.
Wholesome Yum M
0Hi Stuart, Let your batter sit for 10-15 minutes. The coconut flour will cause this mixture to thicken a lot.
Hala
0I love wholesome yum, but this is a blueberry frittata 🙁 Horrendously eggy sweet. I had to throw it.
The texture is great, and I think it has a lot of potential as a savory item. I would forego this one and make the jalapeno one she references.
Maya | Wholesome Yum
0Hi Hala, Sorry to hear these were not for you. You might like my almond flour blueberry muffins instead.
Rachel
0I thought 10 eggs sounded like a lot, but I went with it anyway. These ended up tasting SO eggy and smelling eggy too. They are like blueberry egg soufflés. Where did I go wrong?
Wholesome Yum M
0Hi Rachel, The coconut flour needs the eggs in this recipe. I know it sounds like a lot, but for structure and moisture retention, it’s very important. If you are interested in trying a different muffin recipe with almond flour (and fewer eggs), I suggest this one for Paleo Keto Blueberry Muffins with almond flour.
Anita
0Hi,
Thanks for sharing this. Can’t wait to try!! One question – if I am to use Swerve, would it be ok? And is it 1:1 conversion? Thank you
Wholesome Yum M
0Hi Anita, Yes, Swerve is fine in the same amounts.
Laura C
0I’m on my way to the market. Can I substitute the Allulose for a different sweetener like Granulated Monkfruit or Granulated Stevia? Would the amount be the same for either?
Wholesome Yum M
0Hi Laura, You can use Monk Fruit Blended sweeteners. Granulated stevia is probably fine too, but I don’t know if it would be in the same amounts. You will need to verify the conversion with the brand of stevia sweetener.
Meredith
0I used 1/3 cup Monkfruit and it was great.
Amy Green
0Tried it tonight as a substitute for corn muffins with our chili. They were pretty good, my daughters liked the blueberries!
Jill
0Is the batter supposed to be runny?
Maya | Wholesome Yum
0Hi Jill, No, it’s not super runny – I have pictures of what it looks like above.
Kim
0Can I use sweet drops stevia to sweeten these muffins? If so, how many drops?
Wholesome Yum M
0Hi Kim, I’m sure you could use stevia, but I am not sure how much you would need to sweeten the recipe. Keep in mind that stevia can “bake out” in the oven, creating a less sweet overall flavor. Best wishes!
Denise
0These taste really good! I used erythritol since that’s what I have and frozen blueberries. They turned out well and man, they are moist! I actually had enough batter to make a dozen even when filling to the top. I usually looks my baked goods room temp but I’ve found that these taste better when refrigerated.
Thanks Mya!
Viv Hoyland
0The conversion to metric for the liquid doesn’t seem right I ended up with a runny unusable liquid 🙁
Wholesome Yum M
0Hi Viv, I double-checked the metric recipe and it’s correct. Coconut flour is very absorbent, but it may need to rest for about 10 – 15 minutes before using it. There should be a noticeable difference in the thickness of the batter.
Jessica
0So good! My husband didn’t even realize they had coconut flour. I froze some as well.
Meagen Brosius
0These came out so well and every time I use coconut flour I get more and more hooked! Thanks for the great recipe! Will definitely be making these again soon!
Janet Huyton
0Hi there, how many muffins does this make please?
Wholesome Yum M
0Hi Janet, This recipe make a dozen (12) muffins.
Louise-Isabelle Rivard
0Just WOW ! Thank you so much for this recipe ! Good taste, perfect texture !
AK
0Whenever I bake, I prefer to use weight instead of cup/volume measurements. I noticed in this recipe, the metric measurements do not correspond to the U.S. customary measurements. Specifically, one calls for 10 large eggs and the metric measurements calls for 5 large eggs. Is the metric measurement 1/2 of the recipe? – If so, are the other ingredients also 1/2 – because the amount of salt or the baking powder are not half of the customary measurements. Kind of confused here.
Maya | Wholesome Yum
0Sorry about the confusion! There was an issue with the conversion but it’s fixed now. It should be 10 eggs and it’s the whole recipe. Thank you so much for letting me know!
Kathy Johnson
0I am going to make these with oat bran instead of coconut flour. (I cannot eat flour of any kind.) I am thinking that the oat bran soaks up the liquid similar to coconut flour. do you think I need to make any adjustments for oat bran?
Wholesome Yum M
0Hi Kathy, I am not sure how oat bran would work in this recipe.