Introduction
These tender coconut flour blueberry muffins are a delicious gluten-free and grain-free treat that’s naturally sweetened. They are incredibly moist thanks to the combination of coconut milk and eggs, creating a perfect bakery-style crumb. You’ll love how easy they are to whip up for a healthy 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
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large mixing bowl, combine the coconut flour, baking powder, and salt. Whisk to break up any lumps and ensure they are evenly distributed.
- In a separate medium bowl, whisk together the eggs, canned coconut milk, sweetener, melted coconut oil, and vanilla until smooth and fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir vigorously until a thick, smooth batter forms. Coconut flour absorbs liquid quickly, so mix well to eliminate any pockets of dry flour.
- Gently fold the fresh blueberries into the batter until they are just evenly distributed.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
- Bake for 28-32 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Variations
- Lemon Zest: Add the zest of one lemon to the wet ingredients for a bright, citrusy twist that pairs beautifully with blueberries.
- Streusel Topping: Before baking, sprinkle the tops with a mix of extra sweetener, a little coconut flour, and cold cubed coconut oil for a crunchy finish.
- Double Berry: Replace half of the blueberries with raspberries or chopped strawberries for a mixed berry flavor.
- Mini Muffins: Pour the batter into a mini muffin tin and reduce the baking time to about 15-18 minutes for a bite-sized treat.
Tips for Success
- Room Temperature Ingredients: Using eggs and coconut milk at room temperature helps them incorporate more smoothly into the batter, creating a more even texture.
- Don’t Overmix: Once you add the blueberries, fold them in gently and just until combined to avoid crushing them and turning the batter purple.
- Test for Doneness: Coconut flour baked goods can remain moist inside. The muffins are done when the tops spring back lightly to the touch and a toothpick comes out clean.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or freeze for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes until heated through.
FAQ
Can I use frozen blueberries?
What can I use instead of Joy Filled Eats Sweetener?
You can use an equal amount of your favorite granulated sweetener like erythritol, monk fruit, or regular sugar. Liquid sweeteners like maple syrup will alter the wet-to-dry ratio.
Why is my batter so thick?
This is normal. Coconut flour is highly absorbent and creates a very thick, scoopable batter, which is key to the muffins’ structure.
Can I make these dairy-free?
This recipe is already dairy-free as written. Just ensure your baking powder is aluminum-free and corn-free if you have additional sensitivities.
My muffins are crumbling. What happened?
This usually means they were under-baked or the batter was undermixed. Ensure you mix the wet and dry ingredients thoroughly and bake until a toothpick test is completely clean.
Can I use a different flour?
No, coconut flour cannot be substituted 1:1 with any other flour due to its unique absorbency. Using a different flour would require a complete recipe redesign.