Keto Coconut Flour Blueberry Muffins
These Coconut Flour Blueberry Muffins are simple keto 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.
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.
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 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.
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.
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 replacer or with flax 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, 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.
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 Keto Muffins Recipes
If you love low-carb 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.
Posted In:Clean EatingDairy freeGluten freeKetoPaleoVegetarianCoconut FlourCoconut MilkEggDairy-FreeGluten-FreeKetoLow-CarbVegetarianBreakfastDessertSnackIntermediateUnder 30 Minutes
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.