Blueberry Coconut Flour Muffins (Paleo)

Blueberry Coconut Flour Muffins (Paleo) | The Gluten-Free Homemaker

These paleo blueberry coconut flour muffins are a moist and delicious baked treat that can be enjoyed as part of your breakfast or lunch or on their own as a snack.

I’ve been doing less baking since going grain free. I do still bake with gluten-free grains for my family, but not as much. For the most part, I don’t miss baked goods, but I have always been fond of muffins. I can eat these paleo muffins without consuming too many calories or having a sugar/carb crash.

Coconut flour is a wonderful low carb, grain free substitute, but it does require the use of more eggs than other flours. For that reason, I cannot recommend a flour substitute for this recipe. Either use coconut flour, or use a different recipe. And because I know someone is going to ask, I have no idea if you can use an egg substitute. :)

If you haven’t tried baking with coconut flour, this recipe might be a good one to start with. And if you have flour leftover, try these coconut flour biscuits.

Blueberry Coconut Flour Muffins (Paleo) | The Gluten-Free Homemaker

3.2 from 10 reviews
Blueberry Coconut Flour Muffins (Paleo)
Serves: Makes 12
  • ½ - 1 cup coconut flour (see note below)
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • 6 large eggs
  • ½ cup melted coconut oil
  • ½ cup honey
  • 2 teaspoons vanilla extract
  • 1 cup fresh or thawed frozen blueberries
  1. Preheat oven to 350° and grease a 12 cup muffin tin.
  2. In a mixing bowl, whisk together the coconut flour, salt, and baking soda.
  3. In a smaller bowl, beat together with fork the eggs, coconut oil, honey, and vanilla.
  4. Add the liquid ingredients to the dry ingredients and mix with a hand mixer on medium speed for about one minute or until well combined.
  5. Stir in the blueberries.
  6. Spoon the batter evenly into the muffin cups. Bake for 20 – 25 minutes until a toothpick inserted in center of a muffin comes out clean (unless it hits a blueberry).
  7. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
I used 1 cup of Let's Do Organic brand coconut flour. Other brands may work differently and require less flour. Start with ½ cup and add more to achieve a thick but wet batter.

This recipe is shared at Naturally Sweet Tuesdays

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  1. E says

    There’s 140g of carbs in 1/2 cup of honey, 21 in a cup of blueberries, and 8 in each 2 tablespoon serving of coconut flour – according to google. That makes roughly 19 carbs per muffin. It helps to know what you’re consuming when you’re cutting carbs.

    • spiras73 says

      Thank you for posting; I do count. I’m going to replace the honey with stevia and monkfruit. That should bring it down to 8 each.

    • EC says

      I wonder why Coconut sugar couldn’t be used instead of honey? I find that it needs to be dissolved first, but that can be done easily….the glycemic levels are kept lower than with honey….coming in at 4 gr. per tsp.

  2. Carol says

    I need to know the fat protein calories carb & fiber amounts to figure out the points for Weight Watchers does anyone know the answers?

  3. Jori says

    I may not be asking about the egg substitute thing, but I am wondering if egg whites only would suffice in your opinion? I would think so, but I don’t have a ton of experience baking so I don’t want to make that assumption.

    • Terri says

      Just use whole eggs – very healthy protein – good for you!
      But, try using less than 6 and see what happens. I do not use as many, but I have other flours in there. As Linda notes – Coconut flour needs more liquid and more eggs.

  4. Terri says

    Reading the other comments makes me wonder if the coconut flour is a carb or is protein. I have been making a version of these for the last year or so in order to have breakfast ready to eat for a week at a time. I am going to adjust my recipe (where I just dump ingredients in w/o measuring too carefully) to a cross between my recipes and Linda’s – I bet they will be delicious! I add shredded coconut to mine and use real sugar and some almond flour.

    • says

      The coconut flour package says that for a 2 Tb. serving there is 2.5 g fat, 9 g carbs (6 g fiber, 1 g sugar) and 3 g protein. It’s definitely less protein than almond flour but not high in carbs, particularly considering that most of it is fiber, and it’s way less in fat than almond flour. Not that I’m concerned about too much fat, but I do get concerned about the amount of omega 6 fat in almonds as well as my tendency to have itching if I eat too much almond.

  5. says

    I love baking with coconut flour – much more so than processed “gluten free” baking mixes. And coconut flour recipes turn out much more tender than baking with almond flour. Great recipe and your photo looks amazing!

    • nicole says

      I think they look great but im afraid the measurements are quite off. That seems like way too much coconut flour with no other wet ingredients but eggs! I was left with some kind of strange spongy thing whih i added about a cup of almond milk o before it started to slightly resemble batter.Hopefully they turn out????!

      • nicole says

        Hope I didnt seem rude lol, i meant to add a happy face at the end but it decided to be a question mark along with all those exclamation points ha!????

      • says

        Hi Nicole. I don’t know what’s up with the question marks, lol. The measurements are correct. Did you add the oil and honey? They provide moisture in addition to the eggs. The batter is runny when you start to mix it and becomes thicker but still wet as the flour absorbs moisture. The baked muffins are not dry at all. Be sure to use large eggs. How did yours turn out?

      • Kelly says

        My batter was really thick too. I followed the instructions exactly and made sure I used large eggs as well. Is this how the batter is supposed to look? I have never cooked with coconut flour either. I have them in the oven right now, here’s hoping they turn out, because they look really good in the picture! :)

        • says

          By the time you are done mixing it should be thick. Coconut flour is very different to work with and it can be difficult to know how it’s supposed to look. Hopefully they turned out well for you, and now you’ll know what to expect. I guess I should take a picture of the batter the next time I make them.

  6. Glynnda Davis says

    I have made these and they’re very moist and taste great. However, how many muffins are a serving on the paleo die?

  7. says

    Hello, I was wondering if anyone has tried this with coconut sugar, date sugar, xylitol or other dry sweetener. I have trouble with my teeth with too much sugar but have been able to use xylitol. However, it seems that this recipe might be too dry without the honey.

  8. Sylvia Hart says

    I don’t remember seeing coconut flour in my local supermarket, do I need to order on-line?

  9. Debra says

    Thanks from Perth, Western Australia… I have had coconut flour sitting in my cupboard for a month now so when I saw this I decided to try my first coconut flour recipe. I added an extra egg and 1/3 cup of A2 milk and they are just beautiful! I will try them with raspberries to balance the sweetness of the honey.

  10. says

    Hello Linda, I’m just having a warm muffin for breakfast. I too was wondering if I had followed the instructions correctly when the batter really thickened up before I got it in the oven. I was also curious about mixing the batter with a mixmaster which is very different than mixing muffins traditionally. These blueberry muffins are awesome! Tender crumb and full of flavour. I feel full after one of these dainty morsels. Thanks Linda for testing and sharing. Will be making these often.

  11. Tree says

    I also found this too thick even though I followed the ingredient list exactly. It was the consistency of thick cookie dough from the beginning (and yes, I loosely measured and sifted the coconut flour, used large eggs)

    • Cathy says

      I made these – normally with this amount of egg I would add 1/3 c coconut flour but I followed the recipe and was very disappointed. WAY too much coconut flour – they didn’t rise at all and are so dense that they are uncooked in the middle and burnt on the outside as I left them in longer. They are also way too salty. A very disappointing recipe.

  12. Desiree says

    Followed recipe to the T… And Sifted flour… These turned out WAY to dry and dense. Very frustrating as this was a lot of wasted time and ingredients.

    • says

      These muffins are rather dense because of the coconut flour, but they should not be dry. If you want something lighter, you might try recipes that use starches to lighten the gluten-free flours. Ingredients and humidity levels can affect the moisture of baked goods. You might try adding more liquid to recipes if you find they regularly turn out more dry than you like.

  13. Annette says

    I had the same problem. Not enough liquid. They were almost cookie dough like. I added a half cup of almond milk and they are delicious and moist. They do not rise though. I filled each section to the top.

  14. says

    These are baking in my oven right now! If they turn out half as good as the batter itself, I will be thrilled! Probably one muffin less for me because I ate so much when making them:) Thank you for a great recipe. Hope that my kids will like them to:)

  15. Jade Jenny says

    Just made them, wasn’t sure looking them, the batter was like cookie dough. I’ve used coconut flour before, and thought it was a little much or not enough liquid, but I decided to follow the recipe. Then I started reading through the comments I yanked them after about 6 minutes in the oven, put them back and the bowl and added a cup of whole milk. Just put them back in, we’ll see what we get. The above recipe is way too much coconut flour.

  16. Liz says

    I use Swerve + stevia glycerite almost exclusively for sweetening. I got the Swerve from Maria Emmerich and love it. It’s non GMO organic erythritol. I add Greek yogurt to make up the liquid. Honey is liquid and you have to do something to make up for it if you take it out. Got blueberries in my garden now and am going to make these today.

  17. Laura says

    Just made these, cooked for just a little longer and they turned out perfectly ! Thanks for the recipe :)

  18. heather says

    Mine turned out dry. Still edible but dry. I will be serving them warm w butter to add some moisture. Thinking maybe 1/2 cup applesauce might fix the moisture issue. Silly me usually reads the comments but I was in a rush. This recipe made me 24 short regular size and 12 minis.

  19. patrick says

    I, like some others, found the batter to be very dry. It was almost like butter and fliur blended…lumpy and crumbly. I use local organic eggs so added 2 extra. I also added cinnamon for flavor. Ended up putting in about half a cup of coconut half and half to try to moisten. Turned out very dense and not at all similar to blueberry muffins made with flour. Maybe applesauce needs to be mixed in to make them moist? Also, there is little flavor other than the blueberries.

  20. Michelle says

    Great recipe. As written, the batter was too thick so I added two additional eggs. If I make them again it is likely I will also add a bit more oil as that is what the packaging of the coconut flour suggested adding if the batter is too dry. Otherwise fantastic and a much better texture than almond flour varieties. Very pleased with how they turned out and I will certainly make them again!

  21. Jules says

    Followed the recipe exactly and these had the consistency of a sponge- not nearly enough liquid. WASTED expensive ingredients and WASTE of time. Just awful. VERY disappointed. I should have read the reviews and stayed with a more trusted website for gluten-free baking.

    • says

      I’m sorry you were disappointed. I know how frustrating it is to waste time and money. Coconut flour can vary by brand, and that is why the recipes gives instructions to start with 1/2 cup coconut flour. It works perfectly with the brand of coconut flour that I use. Many of the recipes on my site are loved by lots of people.

  22. B. says

    Delicious! I replaced 1/2 cup of honey with 1/2 cup plain greek yogurt. No blueberries on hand so used chocolate chips instead. baked as directed. As my husband says, This is a keeper!!

  23. Jo says

    Made these today and took into account your advice on coconut flour brands. I used “Betterbody” organic coconut flour and it only needed a half cup. Thanks Linda, these are so good!

  24. Elaine A says

    These muffins are my new go-to breakfast treat! I use only 1/4 cup honey and I add in about 1/3 cup chopped frozen/thawed peaches as well. I sprinkle them with some pumpkin pie spice before I bake them. They are absolutely fantastic! Thank you!

  25. Jennifer says

    You have to toy with the recipe as coconut flour is very dense so just add a bit of water if not wet enough. You can also add lemon zest and less than half the honey and only 5 eggs and it all works out just fine. Thanks for the recipe these are great!

  26. Angela says

    These muffins are denser than regular ones, but my family and I love them. Thanks for sharing!

  27. maureen says

    Made them with fingers crossed because I don’t cook….and they came out great! Started with the 1/2 cup as instructed…and threw in some more flour before adding berries – perfect….thank you so much. I have been missing muffins- now I don’t have to. Life is good!

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