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This is the coconut flour muffins recipe you’ve been requesting! I came up with these coconut flour blueberry muffins because I kept getting requests for nut-free baked goods. And I’m here to deliver on those requests. My keto muffins with coconut flour are everything you want in a muffin: slightly sweet, super moist, with a perfectly crispy top. I may be biased, but I think these are the best keto coconut flour muffins out there! I can’t wait for you to try them out… and they’re amazing with a cup of bulletproof coffee.
This coconut flour muffins recipe was originally published back in 2017, nicknamed paleo cornbread muffins with jalapenos. If you want to make that version, increase sea salt to 1 tsp, replace vanilla with blackstrap molasses, and replace blueberries with 2-3 tbsp finely chopped jalapenos. However, I found they worked much better as coconut flour blueberry muffins than they did as cornbread, and I’ve since added some tweaks to make them less dry.
Can I Use Coconut Flour To Make Muffins?
Yes! In fact, I have a few coconut flour muffin recipes because coconut flour works well in muffins AND I get many requests for nut-free baked goods.
(Coconuts are actually a fruit, not a nut, and most people with nut allergies are not allergic to coconuts.)
That being said, this is important…
Do not just swap other flours with coconut flour in any recipe! You’ll end up with a super dry disaster.
Coconut flour can’t be used in a 1:1 ratio to other flours (you need way more liquid!), but if you get the quantities right, it works well for muffins that are both keto and low carb AND nut-free.
How To Make Keto Coconut Flour Muffins
These keto muffins with coconut flour take just 10 minutes to prep. Let me show you how to make coconut flour muffins:
- Prep muffin tin. Line 10 muffin cups with parchment liners.
TIP: We make 10 muffins instead of 12 so that they are taller, but if you wanted smaller ones, you could divide the batter into 12 muffin tins.
- Mix together dry ingredients. In a large bowl, stir together coconut flour, erythritol, baking powder, and sea salt.
- Stir in wet ingredients. Form a well in the middle of the dry ingredients, and whisk together eggs, coconut milk, coconut oil, and vanilla. Then, fold in the blueberries.
TIP: It’s important for the eggs to be at room temperature! Otherwise, the cold will cause the coconut oil to harden. If this happens, you can place the bowl of batter over a second bowl filled with warm water, and stir until the coconut oil melts. Do not use hot water or heat, which would cook the batter.
TIP: The coconut batter will be fairly thick, but pourable. It should not be like cookie dough.
- Fill muffin tins. Spoon the batter evenly into the muffin cups. If you like, you can dot the top with a few more blueberries.
TIP: Fill the muffin cups all the way to the top with keto muffin batter! They do rise, but not as much as regular ones made with white flour.
- Bake keto blueberry muffins with coconut flour. Bake for about 20-25 minutes, until an inserted toothpick comes out clean and the top is springy.
TIP: Coconut flour muffins don’t brown much, unlike almond flour or wheat flour ones do. So, watch for other signs of doneness, such as a firm top and an inserted toothpick coming out clean.
- Transfer muffins to a wire rack to cool. This prevents them from getting soggy.
How Does Coconut Flour Affect Muffins?
Making keto muffins with coconut flour is a great way to make a sugar and grain-free muffin that stays moist!
Coconut flour soaks up a lot of liquid, so you need to be sure to use the correct ratio of wet and dry ingredients. But if the amounts are correct (hint: follow this recipe!), it will help keep baked goods moist for longer than muffins made without it.
How To Store Coconut Flour Muffins
These healthy blueberry muffins with coconut flour should be stored in an airtight container for 3-5 days. They can be kept out at room temperature.
If you won’t eat them within 5 days, you can always freeze them…
Can You Freeze Keto Muffins With Coconut Flour?
Yes, you can freeze keto coconut flour muffins! Place the muffins in a freezer bag, and lay flat in the freezer, until frozen solid.
This blueberry muffin recipe with coconut flour will last 2-3 months in the freezer. They are perfect for taking on-the-go, or grabbing for quick breakfast and/or snacks.
More Keto Low Carb Muffin Recipes
If you like these gluten free coconut muffins, you might also like some of my other low carb muffin recipes. Here are all of my low carb bread recipes, and a few of my favorite favorite muffins to try soon:
- Keto Blueberry Muffins with Almond Flour – If you’re looking for a muffin made with almond flour, this one is a classic and super popular. Great option if you prefer almond flour over coconut flour.
- Low Carb Double Chocolate Protein Muffins – Get your chocolate fix and protein boost all at the same time! Stock your freezer with these for easy and healthy snacking.
- Paleo Coconut Flour Zucchini Muffins – Another great option for healthy coconut flour muffins. Chocolate AND zucchini in one tasty package? Yes please.
- Keto Pumpkin Muffins – These may be popular in the fall, but I make these muffins all year long. They are THAT good!
Tools To Make Coconut Flour Blueberry Muffins
Tap the links below to see the items used to make this recipe.
- Muffin Tin – This nonstick pan is heavy duty and would be a great addition to your kitchen. I love these pans!
- Large Bowl – This set of bowls has all different sizes and will have the perfect size to use in this keto muffin recipe.
Keto Coconut Flour Blueberry Muffins Recipe
Keto Coconut Flour Blueberry Muffins Recipe
This low carb keto coconut flour muffins recipe is simple and delicious! See how to make coconut flour blueberry muffins in just 30 minutes, for easy desserts, breakfasts, or snacks.
Go Ad-FreeRecipe Video
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line 10 muffin cups with parchment liners.
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In a large bowl, stir together the coconut flour, erythritol, 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.
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Recipe Notes
Serving size: 1 coconut flour muffin
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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127 Comments
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.
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!