Coconut Flour Blueberry Muffins (Healthy
These Coconut Flour Blueberry Muffins are simple muffins that taste like bakery-style muffins with only 4 grams of net carbs and are made without almond flour.
These keto blueberry muffins with coconut flour are also dairy-free and gluten-free.
Blueberry muffins are among the most popular muffin flavor. This recipe can be made all year round using either frozen blueberries or fresh ones.
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.
What Are Coconut Flour Muffins?
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.
How To Make 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 at any time of the year.
Ingredients
All you need to make these keto coconut flour muffins are:
- Coconut flour – fresh with no lumps. Learn how to pick low-carb flours.
- Large eggs – the size of the eggs is very important to making moist coconut flour muffins. Also, make sure they are at room temperature for the best result. Eggs are keto-friendly.
- 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 the blueberries don’t release too much juice into the batter.
Making The Coconut Flour Muffin Batter
Start the muffin batter by combining all the dry ingredients in a mixing bowl until all the flour lumps are gone.
Then combine the eggs with the coconut cream, coconut oil, and vanilla in another bowl.
Incorporate the wet ingredient mixture into the dry ingredients with a wooden spoon until a consistent batter forms.
Add the blueberries to the batter and gently incorporate them. Fresh blueberries are particularly fragile, so you have to be gentle.
Baking The Muffins
Line a 12-hole muffin pan with lightly oiled parchment paper and fill them evenly with the keto muffin batter.
To make muffins of a consistent size, use a mechanical scoop.
Bake the coconut flour muffins for 15 to 35 minutes in an oven preheated to 350°F (180°C).
The best way to check if they are ready is to insert a toothpick in the middle of the muffins. If it comes out clean of crumbs, the muffins are ready.
Let the muffins cool down in the pan for a few minutes before transferring them to a wire rack for 15 minutes of cooling.
Storage Instructions
You can store these low-carb coconut flour muffins for one week in the fridge in an airtight container.
This recipe can also be frozen very well in an airtight container or individually in zip-lock bags.
I recommend defrosting the muffins on a rack the day before at room temperature. They will taste just like fresh muffins.
Allergy Swaps
These muffins are naturally:
- Gluten-Free: they only use gluten-free flour.
- Dairy-Free: no butter, yogurt, or cheese is used.
- Nut-Free: despite its name, coconut is not a nut.
But you might still want to replace some of the ingredients.
Can I Substitute The Erythritol?
Erythritol is one of the sugar-free crystal sweeteners. In this recipe, it doesn’t only bring sweetness but also texture.
As a result, it can’t be swapped for a liquid sweetener like maple syrup, or the batter would be wet and sticky.
But it can be swapped for any other similar crystal sweeteners like allulose, tagatose, or coconut sugar if you don’t mind the carbs.
Can I Replace The Egg?
Unfortunately not, this recipe doesn’t really work with commercial egg replacers, flaxseed eggs, or chia eggs.
Can I Swap The Blueberries?
You can replace the blueberries with sugar-free chocolate chips if you prefer.
Can I Substitute The Coconut Oil?
Yes, you can use melted butter instead of coconut oil.
Frequently Asked Questions
How Many Carbs Are 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 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, with 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, 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.
Do You Need Baking Powder With Coconut Flour?
Yes! In fact, you generally need a little bit more baking powder than if you were baking with regular flour.
Coconut flour also requires much more liquids than wheat flour because it’s much more moisture-absorbent.
More Muffins Recipes
If you love healthy muffins, I recommend you also try these recipes:
Have you tried this coconut flour muffin recipe? Share a picture with me on Instagram. I love to see your creations.
Did You Like This Recipe?
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Coconut Flour Blueberry Muffins
Nutrition Snapshot
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Ingredients
Dry ingredients
- ¾ cup Coconut Flour fresh, no lumps
- 1 teaspoon Baking Powder
- ⅓ cup + 2 tablespoons Crystal Sweetener can add up to 2 tablespoons for sweeter muffins
Liquid ingredients
- 6 large Eggs at room temperature
- 2 tablespoons Coconut Oil lukewarm, not hot
- ¾ cup Unsweetened Coconut Milk or heavy cream
- 1 tablespoon Vanilla Extract
Add-ons
- ¾ cup Blueberries fresh or frozen, set aside a few of them to decorate the top of the muffins if desired
Instructions
- 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.
Storage
- 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.
Notes
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
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.
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Can I switch the sweetener to honey or maple syrup?
Hi Marie, unfortunately, this recipe doesn’t work with liquid sweeteners.
Hi,
Thanks for the recipe. It looks so appetizing. Would it be possible to use maple syrup instead of erythritol?
Changing a granulated sweetener by a liquid sweetener usually thin out the batter and it can keep the muffins too moist. If you don’t mind sugar maybe try coconut sugar as an healthy swap
I can’t wait to try these I am a professionally trained chef and since being diagnosed type 2 I am now eating a ketogenic diet. Based on your suggestion using heavy cream with a quarter teaspoon of coconut extract instead of coconut milk and substituting blackberries for blueberries and adding a little lemon zest reduce the carb count significantly I believe
My whole family and even my colleagues loved it.
Love your content, I also love to hear your beautiful French accent on Instagram. Keep at it while you have fun
THANK YOU!
I’ve been searching for a delicious and easy to make recipe for so long!
I made them and I LOVE the muffins!
They are so delicious!
Made these today and enjoyed them. I did use slightly less sweetener, added a tablespoon of sugar free maple syrup to liquid mix, and used light coconut milk, not full fat. They were very moist and had a nice, well-balanced flavor. I might add shredded coconut next time.
I liked these but felt they were missing something…salt maybe? Also they stayed the exact shape of my scoop in the wrapper after cling which is weird. They were pretty tasty though…lemon seems like it would go well with this…or some shredded unsweetened coconut! They were good but I’d add some of my own tweaks next time.
They look good.I will try to make this recipe
These are sooooo yummy the family loved them! I made them with orange and blackberries and they were so good. This recipe is definitely a keeper, can’t wait to try them different ways, thanks!!
Great recipe and tips. I added one more table spoon of coconut oil. I ended up with 12 muffins and 3 small ramekins. My muffins were on the smaller side. Also, I have a gas oven. Mine were almost done at 15 min. I turned down to 350 for 2 more minutes. Perfection!
These were AMAZING! Followed the recipe to the letter and they were moist and delicious. They reheat nicely too! This recipe is a keeper for sure. Thank you! ☺️
Love these muffins, make them every weeks, they freeze well too.
Hello,
In your video and liquid ingredients, you say to use coconut milk, but in your instructions, you say to use coconut cream. Which one is correct? They are two different things.
Thank you.
You can use both option as soon as its from the can. Coconut cream create ultra moist muffins my favorite by coconut milk make them soft and good too. Enjoy, XOXO Carine
if you use the coconut cream instead of coconut milk or heavy cream is it still 3/4 cup? The consistency is so much thinker for coconut cream so just making sure as I’m about to make them, thanks.
Yes, but shake the coconut cream can very well before measuring to avoid using only the top creamy part that is really thick
Thank you for your response. I’m making them tomorrow 😁
What temperature do I cook these muffins in the United States?
Sorry for that missing information, it is 375 F in US or 180C in Europe. Enjoy the muffins, Take care, Carine
Lovely muffins and easy to make. I did reduce the Swerve by half and they were sweet enough with the berries. Cooking time was 7 mins longer because I used frozen berries. I think next time, increase the vanilla and salt. That would make them a 5/5.
Great recipe, I tweaked your recipe, used vegetable oil and doubled the amount of coconut milk. Have made lots of differant varieties – chocolate and raspberry, orange and poppyseed, sugar free chocolate and coconut, lime and coconut. My next experiment will be carrot and pecan. Love using your recipe as my base. Being diabetic this has allowed me to have a treat like everyone else. Thank you.
Wondering if you can replace the egg with a flax egg or chia egg?
I won’t say yes as I did not try I am sorry. Let me know if you give this a go! Enjoy the recipe. XOXO Carine.
the best low carb muffins I made using coconut flour, super easy, moist and even better with some cinnamon !!!
Great recipe healthy moist tasty, I added a drizzle of 85% dark chocolate to the top and the whole family enjoyed! Thanks!
There is never enough chocolate right ? 🙂 I love the idea of this extra drizzle on top. I am very happy to hear you love those muffins. I hope you will find even more delicious recipes on the blog to try with your family. Thanks for following and testing my recipes ! xoxo Carine.
those are absolutely amazing ! thanks for sharing