Easy Coconut Flour Blueberry Muffin

This recipe is actually very simple and easy to make. Plus, you will be surprised at how 1/4 cup coconut flour can yield six decent size muffins that came out fluffy and moist.

Dry ingredients:
1/4 cup coconut flour (sifted)
1/4 teaspoon baking powder

Wet ingredients:
3 eggs
3 tablespoon butter, melted
3 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon vanilla
1/8 teaspoon almond extract
1/2 cup blueberries (make sure they are thoroughly dry)

Preheat your oven to 400 degrees F.

Combine the dry ingredients. Make sure you sift them for a finer consistency.

Blend the wet ingredients together – eggs, honey, butter, salt and vanilla.

Mix the dry and wet ingredients together until there are no lumps. Fold the blueberries into the batter.

You can use cupcake liner or add it directly on the muffin cups (make sure you grease them first).

Scoop the batter into the muffin cups or cupcake liner, about 1/2 full. It should yield six muffins.

Bake at 400 degrees F for about 16-18 minutes.

Enjoy your muffins!

Note: I store some muffins and ate them the next day. They are actually much tastier and does not have that much “coconut-ty” taste as compared to eating them immediately after baking. They still taste great though when eaten warm so it’s really up to your own preference.

coconut flour blueberry muffin

Source: Cooking with Coconut Flour by Brufe Fife

34 Responses to Easy Coconut Flour Blueberry Muffin

  • Laura ramos says:

    Thanks, this recipe is great. I would definitely not skip the sifting part as coconut flour tends to clump and advise using cupcake cups as it tends to stick and crumble. Also, be sure to smooth the batter after pouring as any spikes tend to burn. This recipe will not taste like a gluten based muffin but for those who can’t have that, these have a delicious almond flavor with gooey blueberries. I substituted honey for agave necter and turned out really sweet.

  • Cherie says:

    Theses sound so yummy, can I replace coconut oil for the butter?

    • admin says:

      I havent tried that before…but I had replaced butter with grapeseed oil before so I think it would work with coconut oil too and a one to one ratio is okay.

      • Pam G says:

        I used coconut oil instead of butter and egg beaters, molasses in place of honey, I was out
        turned out great, but I forgot and cooked on 350 so I had to leave in oven for a while longer

  • Frances ~ Nutritional Therapy Practitioner says:

    Thanks for sharing these recipes. These coconut flour blueberry muffins were DELISH!!!!!

  • Elizabeth says:

    Do you think you could substitute sugar free sweeter for the honey and still have the consistency ? My son is on a strict 15 net carbs a day to control his epilepsy and the honey blows our number :(

    • admin says:

      Sorry I am not sure about that since I haven’t personally done it. But I think trying it would not hurt.

      • rita says:

        try stevia instead of chemical sweetners

      • Dan says:

        OMG! I just get a kick from all these comments posted on every recipe. What size pan, what’s the carb count, can I use that instead, I’m allergic to eggs (don’t eat them then!), honey is toxic, I’m underweight, is it 3-4 cups or 3/4 cups (need visit to optometrist!), all I got was crumbs, I followed this recipe to a T! Just bake it and eat it folks, thank you!

        • Rebecca says:

          Dan, please don’t be insensitive to other peoples’ eating restrictions. Also, I find the comments section on recipes to be helpful and inspiring. Recipes are guidelines, not prescriptions. Most recipes can be altered based on your preferences, needs, or restrictions and personally I love the feedback that is available on online recipes because it Spurs us all on to be more creative with our cooking.

    • Sheila says:

      I didn’t use Honey, I used equal amounts of splenda, next time I will use more splenda, not sweet enough for me, but the texture was perfectly fine not using the Honey

    • leslie says:

      I do, there is also liquid sweetner that may work better.

  • Dani says:

    What should the consistency of the mixture be like?

  • Annalise says:

    Wondering if frozen blueberries can be used? Or would they be too wet? Thanks

    • Judelicious says:

      Did you try frozen blueberries Annalise? That’s all i have also. About to give it a go!

      • admin says:

        I haven’t really tried frozen blueberries so I can’t speak much about it. I would suggest draining it to lessen the liquid. Coconut flour is described as being “thirsty”, that’s why a lot of eggs is used when baking with it; it likes to absorb moisture so I hope it works. Please update us on how it turns out.

  • Judelicious says:

    Thank you! This recipe is awesome. And frozen blueberries do work! Double batch, kids are fed and happy for another day 😉

  • Doreen says:

    Why not substitute the sweeteners with Coconut sugar. Equal measures works perfectly.

  • Stellavera Kilcher says:

    Heating money past body temperature – tepid- makes it toxic to the body,
    Sorry to have to say that, but it’s true.

    Agave also has been found to not be good for liver.

    I suggest coconut nectar syrup. Good on the glycemic too.

  • Lana says:

    Amazing muffins, I use coconut oil and frozen blueberries, and sometimes add nuts and chocolate chips, I make a double batch 2-3 times a week ,also great for breakfast on the go. Thank you for the recipe!!!!!

  • Laramie says:

    These are so delicious and moist! It was my first use of coconut flour and I’m sold!

  • Antony says:

    I used Stevia (as I hate honey) and frozen blackberries (as I had them from last year pickings) and it made moist delicious cupcakes (from the UK), Also I didn’t put in the almond flavour but did add linseed seeds for extra fiber.

    Supurb! Once you have the basic recipe under control, its very easy to swap things about.

  • Emma says:

    Just made a batch that are in the oven as we speak! But a bit concerned as the mixture was so thick! :-\ hope they turn out OK!

  • Michelle says:

    I made these this morning and they were so delicious! I used coconut oil in place of butter and used one egg and the rest applesauce. They fell apart, so I’m thinking the egg is a very important ingredient. I will definitely be making these again!!!

  • Ellen says:

    I substituted coconut oil for butter, and stevia for honey and added some mashed banana! Still turned out fine and lowered the carbs and calories!

  • Lori says:

    These are amazing. I lined a square pan with parchment paper and made them into a coffee cake since they tend to stick to my muffin papers. Thanks for the great recipes. I really enjoy many of them!

  • Cheryl says:

    For me, these came out more like cornbread than a muffin. Not light and fluffy as expected. I added Swerve instead of honey, and omitted the almond extract. I added more Vanilla to make up the difference. Still not great. Lacked flavor and I didn’t care for the texture.

  • Leanna says:

    I wanted to double my recipe without doubling my eggs, so in place of the additional 3 eggs I used 3 tablespoons of chia seeds which I had let hydrate with two tablespoons of water per tablespoon of chia seed. I also opted for coconut oil instead of butter(entirely) and for sweetening used 1tablespoon of agave nectar plus three teaspoons of raw coconut sugar. I added a pinch of cinnamon. The 1/4 cup of raspberries were begging to go in with the blueberries so I added those.

  • MELI says:


  • Natalie says:

    Do these muffins freeze?

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