Coconut Flour Blueberry Muffins

Pin it

Introduction

You’re going to love these tender, grain-free muffins bursting with juicy blueberries. Made with coconut flour and coconut milk, they offer a uniquely moist texture and a subtle tropical flavor. They’re a satisfying, naturally sweetened treat that’s perfect for a quick breakfast or snack.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 12 muffins

Ingredients

• 3/4 cup coconut flour
• 5 eggs
• 1 cup canned coconut milk
• ¼ cup Joy Filled Eats Sweetener or see alternatives in recipe notes
• 3 tbsp coconut oil (melted)
• 2.5 tsp baking powder
• 2 tsp vanilla
• 1/2 tsp salt
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners or grease it well.
2. In a large mixing bowl, whisk together the coconut flour, baking powder, and salt.
3. In a separate medium bowl, combine the eggs, canned coconut milk, sweetener, melted coconut oil, and vanilla. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir vigorously with a spatula until a thick, smooth batter forms and no lumps of flour remain. Let the batter sit for 2-3 minutes; coconut flour will absorb the liquid and thicken.
5. Gently fold the fresh blueberries into the batter.
6. Evenly divide the batter among the 12 prepared muffin cups, filling each about 3/4 full.
7. Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Variations

• Lemon Blueberry: Add the zest of one lemon to the wet ingredients for a bright, citrusy twist.
• Double Berry: Replace half of the blueberries with raspberries or chopped strawberries.
• Crumb Topping: Before baking, sprinkle the muffin tops with a mixture of a tablespoon of sweetener and a teaspoon of cinnamon for a sweet, crunchy finish.
• Mini Muffins: Bake in a mini muffin tin for 15-18 minutes to create bite-sized treats perfect for kids.

Tips for Success

• Use full-fat canned coconut milk for the richest flavor and texture.
• If your blueberries are very large, consider halving them to prevent them from sinking to the bottom during baking.
• Ensure your baking powder is fresh for maximum rise.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in a 300°F oven for 5-8 minutes or in the microwave for 15-20 seconds until just warm.

FAQ

Can I use frozen blueberries?

My batter is very thick. Is that normal?

Yes, coconut flour absorbs a tremendous amount of liquid, resulting in a thicker batter than traditional wheat flour muffins. This is expected and ensures the muffins hold their shape.

Can I use a different sweetener?

Yes. You can use an equal amount of granulated erythritol, monk fruit blend, or regular sugar. Liquid sweeteners like honey or maple syrup may slightly alter the texture.

Why did my muffins not rise much?

This could be due to old baking powder. Also, be careful not to over-mix the batter once the wet and dry ingredients are combined, as this can deflate the air bubbles.

Are these muffins dairy-free?

Yes, this recipe is completely dairy-free, using coconut milk and coconut oil.

Can I make this into a loaf?

You can, but the bake time will increase significantly. Pour the batter into a greased 9×5 inch loaf pan and bake at 350°F for 50-60 minutes, or until a toothpick inserted comes out clean.