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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
Janet
0Would switching out keto chocolate chips for the blueberries work for this recipe?
Wholesome Yum D
0Hi Janet, I have not tried that but please let me know the results if you try it.
Ginny
0Hi – I’m trying to find a keto blueberry muffin recipe that uses coconut flour (so school lunchbox friendly) but ALSO has added protein. I can find keto muffin recipes with protein powder but they all seem to use almond flour. Do you think I could adapt this recipe to add protein powder? If so, what adjustments would I need to make to compensate? Thanks so much!
Brittany Higley
0Trying this recipe this morning! Is there a reason why it says 12 servings at the top of the recipe and then the directions say to line 10 muffin cups? Thanks so much!
Wholesome Yum D
0Hi Brittany, This recipe makes 10 muffins.
Wholesome Yum D
0Hi Ginny, I have never tried to add protein powder to this recipe, but if you please let me know the results.
Debra Deweese
0Can this batter be made into waffles using a waffle iron?
Wholesome Yum D
0Hi Debra, I have never tried that cooking method with this recipe.
Michelle
0My husband I really enjoy the muffins with our morning coffee but make sure the baking powder clumps are broken down.
Delicious, thank you
Elfra
0Well received by my husband. I have been eating Keto for close to a year, hubby decided to go near there with me probably Paleo because he realised the high carbs in his diet that turns to sugar by our bodies is no good for his gout attacks. He does not like almond flower but appreciated this coconut flower muffin. So each to their own. Some will love it others might like an almond flower vesion.
Thanks so much for creating this recipe. Keep up the great work!!
angela henley
0Hey there can you switch out the blueberries for another kind of berry?
Wholesome Yum D
0Hi Angela, Yes, that would work, but the muffins may be more wet.
Hayley
0Hi , is 10 eggs correct for this recipe?
Wholesome Yum D
0Hi Hayley, Yes, that is correct.
Joanne
0So easy to make and delicious! Great for “on-the-go” breakfast and snack. Froze some for later.
Paula
0These are delicious!!!
Substitutions I made are:
Coconut sugar for the sweetener
3 flax “eggs” to replace 4 real eggs
Oat milk for coconut milk
Overall these are so tender and delicious. Not as sweet as a regular muffin or one with honey or maple syrup, but just enough to make you want another.
MaiaKu
0Wow! I made these this morning and they turned out great! The adjustments I made – using 1/4 cup Wholesome Yum Besti Monk Fruit Allulose blend and 1/4 cup Bochasweet in place of the 1/2 cup straight allulose, and melted butter in place of the coconut oil. For the milk I used unsweetened cashew milk. This recipe made more than what would fit in 10 completely filled muffin cups, so I ended up with a dozen muffins, and what would be equivalent to maybe 2 or 3 more muffins. I had a silicone granola bar mold on hand. Each section measures 1.25″ x 3.25″ x 1.25″. After filling 12 muffin cups I was able to fill 3 sections of this mold to the brim. I am definitely adding this recipe to my “Tried and True” file! Thanks a bunch, Maya! ???
Ericka
0Hello! I made this the other day and my husband thinks it would do well for a pie crust. Do you think it would work in that way? (without the blueberries, of course). Thank you!
Wholesome Yum A
0Hi Ericka, it would likely work better to use this coconut flour pie crust instead.
Patty Boyes
0Can u substitute erythritol for allulose
Maya | Wholesome Yum
0Hi Patty, You can, but the muffins will be more dry.
Dona
0I made these today and they are great. Nice and fluffy texture. TY
Marie c
0Kudos for a recipie that doesn’t crumble apart but all i taste is eggs 🙁 I cut the coconut oil in half and added butter. Also added an extra half cup of blueberries to the top but i i just feel like im eating dried out spongy eggs.
Wholesome Yum D
0Hi Marie, Sorry this recipe didn’t meet your expectations. Maybe you would like my Keto Blueberry Muffin with Almond flour recipe better.
Chalemar
0My batter did come out very watery compare to yours in the video. But I cooked it anyway. I did substitute water for the milk, and evoo for the coconut oil (I don’t have either on hand). Came out fluffy with a cake like texture. I’m new to the keto lifestyle so i have nothing to compare this to, but it is tasty. Thank you for the recipe.
Karen
0Is it best to weigh coconut flour or just use measuring cups?
Wholesome Yum D
0Hi Karen, You could measure coconut four whichever way you prefer.
Marcia
0Made these this morning after reading all of the great reviews. Extremely disappointed. Batter was extremely wet, even after letting sit for 15 minutes and not like other coconut flour muffins I have made. Filled 12 muffin cups to the top. Batter was weeping on to the muffin tin, so decided to bake on a cookie sheet. That turned out to be a good decision because the muffins spread over the entire top of the muffin tin and overflowed onto the sheet pan. After 25 minutes the centers were still jiggly and wet. Baked for an additional 10 minutes. Still not set. Baked for 10 minutes longer. The muffins around the outside I think are done, but the ones in the center are still not set. Will look for another recipe because this hasn’t been my experience with coconut flour in the past.
Wholesome Yum D
0Hi Marcia, Did you make any substitutes to this recipe? As you can see from the video above this batter should be thick and not runny.
Gabs Alot
0How can I sub stevia in this recipe? I like to use a standard granulated stevia sweetener because it is what I have on hand.
Wholesome Yum D
0Hi Gabs, I recommend using my sweetener conversion chart.
Jennifer Case
0Have you tried to make these using egg substitute like with soaked chia seeds to replace egg? Just wondering if it would work.
Wholesome Yum D
0Hi Jennifer, I have never tried this but replacing 10 eggs with an egg replacement may not work the best.
Tony Von Klef
0Made to specs, but I used Monk fruit instead for the sweetener. Also added some walnuts. Perfection! Taste & Texture
Many keto friendly desserts are hit or miss. This one hit the bullseye!
Jennifer
0The consistency of these is excellent – better and less-crumbly than a regular flour muffin. Caveat – you’d better *really* like coconut because the flavour is pervasive. I think these turned-out exactly as they’re meant to, and I could imagine the gluten-free crowd would go wild for these bc they have such a terrific texture, so I’m giving it 5 stars, even though I don’t think I’ll make them again. Just not completely to my taste, but in general, the recipes on this site are exceptional – I’m making a cheesecake every week, for heaven’s sake!
Wholesome Yum M
0Hi Jennifer, Thanks for the honest input. Coconut flour can vary a lot in flavor, some are stronger in coconut flavor than others. I use Wholesome Yum Coconut Flour, which has a mild flavor compared to some other brands.