Learn how to make easy Keto Coconut Flour Blueberry Muffins that taste like bakery-style muffins with only 4 grams of net carbs. These keto blueberry muffins with coconut flour are also dairy-free and gluten-free.
The most popular muffin flavor is definitely blueberry muffins, right? I love how handy this recipe is because it can be made all year round using either frozen blueberries or fresh.
Plus, these keto blueberry muffins are 100% made with coconut flour! So if you don’t like the taste of almond flour, you will love this recipe.
Can you bake with coconut flour?
It’s very easy to bake with coconut flour as long as you are following a good recipe! What I mean is, don’t be tempted to adapt one of your favorite muffin recipes by swapping regular flour, or almond flour, by a 1:1 ratio of coconut flour!
This won’t work, and it will end up with a crumbly and overly dry muffin. The reason is pretty simple. Coconut is one of the highest-fiber flour with 33g of fiber per 100g, which is 5 times more than almond flour or all-purpose flour.
It makes coconut flour highly liquid absorbent, and so if you want to bake with coconut flour, you need way more liquid, usually eggs, to achieve a texture similar to a regular recipe.
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How to make muffins with coconut flour?
It’s very easy to make coconut flour muffins. It requires only a few steps and ingredients. To succeed in making moist coconut flour muffins with bakery-style texture, you have to use the exact amount of liquid recommended by the recipe.
For that, make sure you are using large eggs and cups to measure liquids.
To watch this recipe a different way, check out my story: making the keto blueberry muffins!
How to make keto coconut flour muffins with blueberry?
You probably wonder if you can have blueberries on keto. Well, the answer is yes, sparingly, blueberries are amongst the lowest carb fruits – check out our Keto fruit list to find out more!
They can be used fresh or frozen to make these muffins any time of the year. All you need to make them is :
- Coconut flour – fresh with no lumps.
- Large eggs – the size of the eggs is very important to make moist coconut flour muffins. Also, make sure they are at room temperature for the best result.
- Full-fat canned coconut cream or heavy cream if you eat dairy.
- Coconut oil
- Vanilla – I am using 1 tablespoon of vanilla. It sounds a lot, but it will mask any coconut flavor, and the muffin will taste like your favorite bakery muffins without the carbs.
- Blueberries – fresh or frozen. If frozen, you can roll the blueberries into 1 tablespoon of coconut flour so that blueberries don’t release too much juice into the batter.
How many carbs in a blueberry muffin?
A regular commercially prepared medium-sized blueberry muffin usually contains 58 grams of net carbs and 35 grams of sugar (data from fdc.usda.gov).
The high amount of carbs in industrial blueberry muffins comes from all-purpose flour and all the added sugar.
However, if you bake muffins with coconut flour and sugar-free erythritol, you will create keto blueberry muffins that bring down the net carbs per muffin to 4.1 grams and 2.5 grams of sugar.
Therefore, these lovely coconut flour blueberry muffins have 14 times fewer carbs than regular muffins.
Can you freeze blueberry muffins?
Yes, this recipe can be frozen very well in an airtight container or ziplock bags. I recommend defrosting the muffins on a rack the day before at room temperature. They will taste just like fresh muffins.
More keto muffins recipe!
If you love keto muffins, I recommend you also try these recipes:
- Zucchini muffins – almond flour keto muffins with sugar-free chocolate chips
- Strawberry muffins – almond flour muffins that can be made with any berry, fresh or frozen
Did you try this keto coconut flour muffins recipe? Share a picture with me on Instagram. I love to see your creations.
Coconut Flour Blueberry Muffins
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- ¾ cup Blueberries fresh or frozen, set aside a few of them to decorate the top of the muffins if desired
- Preheat the oven at 355°F (180°C).
- In a large mixing bowl, whisk together the dry ingredients: coconut flour, baking powder, and erythritol. Set aside.
- In another bowl, whisk the eggs (at room temperature) along with full-fat coconut cream, melted coconut oil, and vanilla.
- Whisk the wet ingredients while incorporating them into the dry ingredients until it comes together and forms a consistent muffin batter with no lumps.
- Stir in blueberries (set aside a few of them to decorate the muffins in the next step). Also, if your blueberries are frozen, you can roll the frozen blueberries in 1 tablespoon of coconut flour to prevent them from releasing too much juice into the batter.
- Fill evenly a 12-muffin tray filled with muffin paper cases.
- Decorate the top of each muffin with few extra blueberries if desired.
- Bake for 25-35 minutes or until a skewer inserted in the middle of the muffins comes out clean.
- Cool down on a rack and store up to 1 week in the fridge, in an airtight cake box or container. You can also store them for 3 days in a box at room temperature.
- You can freeze the muffins in an airtight container and defrost them at room temperature the day before.
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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.