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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
Donna
0Not sure what others are talking about the coconut flavor was so strong. It felt like a pile of coconut in my mouth. Waisted if 10 eggs
Wholesome Yum M
0Hi Donna, Sorry this recipe didn’t suit your tastes. Brands of coconut flour can vary in both flavor and texture. I use Wholesome Yum Coconut Flour, which is mild in flavor and a very fine texture for quality baked goods.
Jennifer
0Quick question – is a “coconut milk beverage” the same as coconut milk? Would coconut milk work? What would the difference be in the recipe? You also say it’s OK to substitute any kind of milk, but I imagine that would change the recipe, too – 1% or 2% or cream? Really enjoying your recipes – I’ve made 3 now from this site and all have turned-out great, even though I’m typically not a very accomplished cook!
Wholesome Yum M
0Hi Jennifer, Yes, canned coconut milk works fine too. The carton coconut milk beverages are fully incorporated into thick, pourable milk. If you are using canned coconut milk, just be sure to stir the coconut cream and the coconut water together before using.
Jennifer
0Thank-you! I’ll let you know how it all turns out…!
Yvonne Forrest
0These muffins were delicious, very moist! I wanted something sweet, tasty and healthy for my family.
The result was exactly what I wanted! Thank you!
LSL
0Can I add in coconut flakes? How much do you recommend & do I have to add more liquid or take away any coconut flour? & will that make it more dry?
Wholesome Yum M
0Hi LSL, Sure, you can add coconut flakes. Try adding 1/4 cup of shredded coconut flakes. There shouldn’t be any need to make any additional changes. Enjoy!
EMM
0I ate 4 right out of the oven
Sandra Castro
0Me encantan estos muffins…. son deliciosos…. yo le agrego coco rallado seco sin azúcar…. le da un toque super….. soy simplemente riquísimo s….
Lo único que no he podido lograr es que no se peguen , bien sea en molde de papel…. o de silicona ..o antiadherente….siempre se pegan….
Wholesome Yum M
0Hi Sandra, So glad you enjoy the muffins! You may want to look for parchment muffin cups. That will keep your muffins from sticking.
Karen
0This is now my go to cake recipe. Easy to make I have made this recipe to lots of different flavours. Mixed berry cupcakes, Carrot cake, apple & rhubarb, apple & cinnamon all of them have turned out perfectly every time. Thank you very much
Ellie Barlow Williams
0Followed your recipe exactly, and the muffins turned out perfectly. I had to use unsweetened almond milk and 1/2 cup of ‘my own blend’ of stevia/erythritol (these are my pantry staples), and fresh blueberries from the farmers market. Thank you for the great recipe! I measure and weigh everything I possibly can and I came out with 14 perfect ‘real muffin sized’ muffins. It must be the various sizes of eggs that are giving people different results. Definitely ‘the more the merrier’ for me!
Angela Halan
0I soooo wanted to like these but mine came out horribly. I followed the directions exactly. Texture is weird and they taste like eggs. And they don’t have a sweetness to them like regular blueberry muffins (which I know they are not). Anyway, I’ll keep looking.
Wholesome Yum M
0Hi Angela, Sorry these didn’t suit your tastes. I have a variation of this recipe made with almond flour and fewer eggs: Keto Almond Flour Blueberry Muffins. You may find these to be less “eggy.”
Tanya Creighton
0Do you have a muffin base that includes both almond flour and coconut flour? I am trying to reduce my inflammation markers and I am a little worried about too much almond flour due to Omega 3 imbalance. Plus I adore coconut lol
Maya | Wholesome Yum
0Hi Tanya, I do have these keto pumpkin muffins that are made with both almond and coconut flour.
Brenda
0The taste was different but DELICIOUS! We are all used to using white flour, or wheat flour but almond flour and coconut flour girl … , … I’m a fan of getting back to GOOD HEALTH and GOOD EATING. Thank you for making these recipes available.
RoseAnne
0Made 12 blueberry & strawberry ones, didn’t last a day!
Tracey
0Oh my gosh these muffins are AMAZING! I was surprised at how quick they are to bake compared to some keto recipes that take an hour. These are going to become an absolute staple in my house!
Dare
0It’s very eggy tasting, I’m going to try balancing out the wet ingredients more with a different substitute than eggs and see how it goes.
Susan Slattery
0These were so good! I just started Keto and due to Covid go to the grocery store as little as possible, so I made due with what I had. I used almond milk instead of coconut milk, regular baking powder instead of gluten free, and organic cane sugar instead of sugar substitute (1:1 ratio). It made 20 muffins! (much more than the recipe indicates it will make) I had one muffin for breakfast. When I input it into MyFitnessPal, even with the “traditional” sugar, my 1/20 of a recipe portion size was reasonable in keeping with the Keto guidelines as long as I plan the rest of the day accordingly.
Wholesome Yum M
0Hi Susan, I am glad you enjoyed the recipe, but you do not have to wait to go to the store to get your keto baking ingredients. WholesomeYumFoods.com has keto kitchen basics like Almond Flour, Monk Fruit Allulose, and keto mixes like Bread and Pancake mix!
Monica
0ten muffins call for 10 large eggs? I am hoping this is a typo!!
Wholesome Yum M
0Hi Monica, The number of eggs is correct. Coconut flour needs eggs for moisture and structure. If you would like to try a recipe that uses fewer eggs, I have an Almond Flour version of these Blueberry Muffins.
Staci
0Instructions say “line 10 muffin cups”, and the recipe-card says it makes 12, AND I filled 12 cups right to the top and had batter left and put that in a ramekin. And they overflowed and made a mess of the pan instead of staying in the muffin-cups, cuz 13 wasn’t enough. 🙁 My eggs weren’t even particularly big, so it’s not that. ???
FWIW, they tasted fine once I let them cool, a little eggy but not inedible or anything.
Wholesome Yum M
0Hi Staci, Somehow you ended up with more batter than my yield did. The eggs are the most logical variable, I used large eggs. Did you happen to use frozen blueberries? Frozen will add more water into the recipe and could create more batter than expected.
Kimberly
0Hi, Maya. I read through a lot of comments, but didn’t see one about my question… I have coconut oil but it isn’t a solid at room temp. I’m thinking that may not set up as expected. What’s your thoughts if I should use it or go for the solid? Thanks! Kimberly
Wholesome Yum M
0Hi Kimberly, Coconut oil melts at 78 degrees F. So if your kitchen is usually warm, or you live in a warm climate, you won’t have any issues using coconut oil even if it’s melted.
Anna
0Hello,
Loved this recipe!
I like things less sweet so I halfed the sweetener. I didn’t have coconut oil so I subsituted melted butter and it worked great!!
Thanks,
Anna
pcjae
0These are good. Thanks for sharing the recipe. They definitely have a very strong coconut flour flavor (4 stars only because of that), so if that isn’t your thing try something else. My batter turned out quite fluffy, and my muffins were way bigger than what shows in the photos here. That’s fine of course. I think I’ll use butter next time to maybe tame the coconut flour flavor. I also used Lakanto sugar substitute for baking because it’s what I had. I only had canned coconut milk that was mixed up (cream and liquid together) so I used that. If I have the kind in a carton for drinking I’ll try that next time, and maybe using that also will take away some of the strong coconut flavor. These are not at all dry and don’t get stuck in my throat like many coconut flour recipes. I love anything blueberry, and I live in an area with blueberry farms all around. It’s the best time of year! Thanks again for the recipe.
Vicky
0OMG! I made these and right now they smell wonderful! Although you said they don’t rise mine did. 🙂 I made 12 from the direction on the batch. I made the ones with almond flour also, they were on the dry side. This is the coconut batch and just from the density of the batter , I think they will be more moist!
I’m taking these on a weekend of camping and can’t wait for my friends to try them. One of my friends is gluten free and the other one can’t have sugar. I’m keto and down 45 lbs and just love the recipes. Having an issue with the meal plan app. but love everything else!
Thanks Maya