This post may contain affiliate links, which help keep this content free. (Full disclosure)
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.
Recipe VideoTap on the image below to watch the video.
Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line 10 muffin cups with parchment liners.
In a large bowl, stir together the coconut flour, erythritol, baking powder, and sea salt.
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.
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.
Last Step: Leave A Rating!
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.
Want to save this recipe?
Create a free account to save your favorite recipes!Sign Up To Save Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂