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Get It Now- Can I Use Coconut Flour To Make Muffins?
- How To Make Coconut Flour Muffins
- How Does Coconut Flour Affect Muffins?
- How To Store Coconut Flour Muffins
- Can You Freeze Keto Muffins With Coconut Flour?
- More Keto Low Carb Muffin Recipes
- Tools To Make Coconut Flour Blueberry Muffins
- Keto Coconut Flour Blueberry Muffins Recipe card
- Recipe Reviews
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 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
This low carb keto coconut flour muffins recipe is simple & delicious! Make them in just 30 minutes for easy desserts, breakfast, or snacks.
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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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.
© 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. 🙂
Coconut Flour Blueberry Muffins Recipe
152 Comments
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
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
Wholesome Yum M
0Hi Stuart, Let your batter sit for 10-15 minutes. The coconut flour will cause this mixture to thicken a lot.
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.
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.
Laura
0Hi, Thanks so much for making your recipes available. How to substitute frozen blueberries in this recipe?
Wholesome Yum M
0Hi Laura, There aren’t any alterations needed to the recipe when using frozen blueberries.
Karen B
0I made these tonight and substituted butter for the coconut oil, and left out the erythrotol because I felt like the coconut flour already tastes sweet, plus the molasses. I did like the sweetness and spiciness together. This was my first time cooking with coconut flour (usually use almond flour and flaxseed meal for muffins — mixed together). The family was kinda “meh” with this one — not crazy about consistency and no one asked me to make it again. I’m going to continue experimenting with the coconut flour, but I’m thinking these muffins would have more of a “corn” taste and consistency using almond flour. In fact, I was thinking you had an almond-flour “corn” muffin recipe, but maybe I’m thinking of the pie crust in the enchilada recipe (which I LOVE and happy that cold weather is back and I can start baking again).
Maya | Wholesome Yum
0Hi Karen, Thank you so much for the feedback! I’ve improved the recipe today so I hope you’ll try it again. I think they are a lot better now – more moist and more similar to regular muffins. 🙂
I do have an almond flour cornbread recipe coming next month, too.
Stephanie
0Love this! Substitited with chocolate chips and hubby,toddler and I love it! Thanks!
Silvia Harwood
0Hi, could you add Sweet Corn flavor extract to these cornbread muffins?
Maya | Wholesome Yum
0Hi Silvia, Sure, you could do that if you are not strictly grain-free.
Carol
0I saw all of the replies where people loved these muffins. I am sorry to say that I thought they were terrible. Pretty tasteless and funny texture. I will admit I do not love the flavor of coconut and there was some of that with all of the coconut oil but sorry – Yuk!
Maya | Wholesome Yum
0Hi Carol, These are coconut flour muffins, so they definitely aren’t for you if you don’t like coconut. I recommend trying another recipe if you’re not a coconut fan.
Brittney Scurry
0Does this need to be refrigerated after?
Maya | Wholesome Yum
0Hi Brittney, They are like pretty typical muffins in that regard. They are fine on the counter for maybe a couple days, but for longer it’s best to refrigerate or freeze.
Elizabeth Sokol
0So excited to make this recipe again!
Kristina Rush
0Hey, I am wanting to cut this recipe in half and I was wondering if I should use 3 eggs or just 2?
Maya | Wholesome Yum
0Hi Kristina, The whole recipe has 10 eggs so you’d use 5 to cut it in half.
Melissa
0Hi! I’m wanting to try these out can you substitute butter for the coconut oil?
Maya | Wholesome Yum
0Hi Melissa! Yes, you can substitute butter for the coconut oil. Thanks for stopping by!
Marj
0How much corn flour or corn meal for cornbread coconut muffins please?
Maya | Wholesome Yum
0Hi Marj, As these are low carb muffins, they don’t actually contain any corn. But, I think the texture and taste is similar to cornbread. The recipe and ingredients are on the recipe card above.
Pam
0Hi Maya! I was wondering if cheddar cheese can be added to this?
Maya | Wholesome Yum
0Hi Pam, I haven’t tried that but it would probably work if you make the savory version without blueberries. You may want to decrease the sweetener as well. Let me know how it goes if you try it!
Gail
0Hi Maya, all your recipes sound delicious! I especially like the sound of jalapeño “corn” muffins and will be trying them very soon. My husband and I do keto so I won’t be adding the optional blackstrap molasses. Does it add anything to the muffins? If so, is there an alternative “keto” ingredient that I can use… more erythritol or Swerve, etc? Thank you!
Maya | Wholesome Yum
0Thank you, Gail! The molasses is mainly there for flavor, not sweetness, so no need to replace it with anything else. You can easily omit it and the muffins should be just fine without it. 🙂
Edit 12/18/19: This recipe no longer has molasses in it so it’s not necessary.
Melissia Wagner
0I made these without the jalapeños because I don’t like spicy foods much and they are fantastic! I have even eaten these for breakfast a few times and plan to come up with some kind of breakfast version. Thank you for your recipes! They help make low carb doable for me.
Barb
0I use stevia. Will that work?
Maya | Wholesome Yum
0Hi Barb, Yes, stevia will work, but the amount will vary widely depending on the brand you have (some have fillers and some are super concentrated). Check the sweetener conversion calculator here.
Maude
0What is erythritol?
Maya | Wholesome Yum
0Hi Maude, Erythritol is a natural sugar-free sweetener but doesn’t tend to cause any digestive upset like other sweeteners sometimes do. You can read more about sweeteners in my keto sweetener guide.
Kim
0We enjoy coconut flour cornbread muffins at my house. Thanks for this fun game time snack recipe. I love it.
Meg
0That sounds so flavorful and spicy!
Sherricka Hudson
0These turned out so good! Mine were still too light for me when they were done, so I put some butter & sweetener on top & lightly broiled them to brown. They are amazing! Thank you! I also subbed MCT oil for the coconut oil.
Sarah
0These muffins were the perfect accompaniment to a cup of coffee!
Georgina
0You had me at blueberries!
Stacey Crawford
0I sort have a thing for Mexican food too! Especially when there are jalapenos involved. I think I’m obsessed with spicy foods, lol. These are totally my kinda muffin!