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)
Ingredients
- 1/2 - 1 cup coconut flour (see note below)
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 6 large eggs
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 1 cup fresh or thawed frozen blueberries
Instructions
- Preheat oven to 350° and grease a 12 cup muffin tin.
- In a mixing bowl, whisk together the coconut flour, salt, and baking soda.
- In a smaller bowl, beat together with fork the eggs, coconut oil, honey, and vanilla.
- 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.
- Stir in the blueberries.
- 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).
- Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
I used 1 cup of Let's Do Organic brand coconut flour. Other brands may work differently and require less flour. Start with 1/2 cup and add more to achieve a thick but wet batter.
This recipe is shared at Naturally Sweet Tuesdays
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.
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.
Will the recipe still turn out right if we replace the honey with a keto compliant sweetener (like BochaSweet)?
Yes the recipe will be better. Bochasweet is better tasting with no insulin stimulation and no raise of blood sugar
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.
Thank you for the breakdown. ??
Personally I am making these due to food restrictions due to autoimmune problems. However, my mother is pre-diabetic and needs to watch the carbs so the information you shared will help us know how many she may have.
Sorry the question marks were supposed to be smilies.
Hi !
Baked these today for the first time.
I am really happy with them.
I used stevia instead of honey & added another egg. There not dry.
Just wondering how many calories are in them?
Thanks Anne
how much stevia did you use?
I need to know the fat protein calories carb & fiber amounts to figure out the points for Weight Watchers does anyone know the answers?
Linda, these grain-free, paleo muffins look so good! They’re made from the ingredients that I much prefer these days. Thanks so much for creating this recipe! 🙂
Shirley
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.
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.
I don’t have a much experience with coconut flour, so I’m really not sure. If you give it a try, let me know how it goes.
I used 1/2 cup coconut flour and the batter was perfect.
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.
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.
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!
Thanks, Jacqui. The more I use coconut flour, the more I like it, but it’s not easy to learn to use and substitute in recipes.
And the nut flours aren’t made from nuts that haven’t been soaked before dehydrating and being made into flour so it’s full of mineral blocking and enzyme inhibiting phytic acid.
Hi Linda, these look delicious!!! I love blueberry muffins and I love that these are grain free, thanks so much!
-Cassidy
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????!
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!????
Really….again?lol weird.
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?
I made these muffins today and they came out perfect. I had to add more flour, 2 more eggs and coconut oil, but really happy with the moist on the inside, brown on the outside result.
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! 🙂
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.
I have made these and they’re very moist and taste great. However, how many muffins are a serving on the paleo die?
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.
I don’t remember seeing coconut flour in my local supermarket, do I need to order on-line?
You can order online or a health food store will likely carry it.
I buy mine at Costco.
Publix generally has it! 🙂
Does this recipe have that coconut flavor taste?
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.
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.
These look wonderful! I haven’t had a blueberry muffin in what seems like ages – would love to give these a try! Thanks so much for linking them to Naturally Sweet Tuesday! ~Aubree
p.s. the linkup for this week is live 🙂 http://livingfree.aubreecherie.com/2014/06/naturally-sweet-tuesday-june-10-2014/
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)
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.
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.
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.
I would use 1/3 c coconut flour and then they won’t be dense.
Oh my.
IF you decide to try the recipe again, do not sift your flour. You change the consistency of the flour, and you end up using too much flour.
Coconut flour does not act like regular flour. The smaller the particle the more it soaks up the moisture. ???
Just made them. My husband and Ilove them.
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.
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:)
Just made these and they are delicious!
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.
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.
Hey I have a question can I use canola or vegtable oil instead of coconut
Yes, either should be fine.
Just made these, cooked for just a little longer and they turned out perfectly ! Thanks for the recipe 🙂
Aaaaaamazing!!!
Batter was a bit thick but baked up wonderfully!
Thank u!!
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.
Thanks!!
I think the difference is in the brand of coconut flour. I would cut back on the amount you use next time.
Do you have a Pinterest account so I can save these wonderful recipes?
Do these freeze well
I haven’t tried freezing them. They’re always gone too quickly at my house!
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.
I use agave in place of honey, it’s a healthier substitute!
Raw organic honey us way healthier than agave…just sayin’
Is this virgin coconut oil (with coconut flavour) or coconut oil(w/o flavour)
You could use either. I use oil without flavor.
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!
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.
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.
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!!
Loved these muffins but I found them to be a bit sweet. I loved that they were nice and moist and I think your idea of plain greek yogurt, would help with the sweetness.
Thanks for the resipe!
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!
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!
Elaine, your modifications sound great!
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!
These muffins are denser than regular ones, but my family and I love them. Thanks for sharing!
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!
That’s great, Maureen! I’m glad you gave it a try and they turned out.
Can I use another oil besides coconut oil ?
Another cooking oil should work, but I’ve never used anything besides coconut oil in this recips.
This is a really good recipe. It is easy to adjust, I cut the honey down to 1tbls and added sugar free coconut, chia seeds and cinnamon and they are very good. I am enjoying one with my tea right now.
I’m not sure why everyone is having such a hard time with this recipe. I found it to be one of the best paleo blueberry muffin recipes I’ve come across. And I think I’ve tried them ALL! Coconut flour varies GREATLY from brand to brand. It’s important to stick to one brand and stay there and learn how it works with recipes. Then you can add more or less, depending on your experience. I make my own coconut flour, which has turned out to be the best version I’ve ever used, and it’s consistent. I used one cup (homemade is fluffier, so one cup of homemade is probably 3/4 cup store bought) plus 2 TBSP tapioca starch (because it helps trick my kids by giving it a more cake-like texture). I always use frozen blueberries (which also give more liquid to the batter). They taste like blueberry cake. Delicious! If anyone is interested in making your own flour (you get coconut water, milk and flour from one coconut, and it’s easy as can be), please see my blog about coconuts and how to get the most out of a $2 coconut. http://novanalu.blogspot.com/2015/11/coco-loco.html
love this recipe, i used 1/2 cup of bob’s coconut flour n 5 eggs instead of 6. very very thick batter but i scraped into each tin n turned out very moist, best paleo muffin recipe i’ve ever had! thanks so much! (also subbed grade b maple syrup for honey)
I made these the other night so that they would be ready for breakfast the next morning and they turned out really good!
I actually had the same brand (let’s do organic) and I used it as the recepie called for. I will admit that when I was done stirring in the blueberries I was very skeptical because the batter was moist but did not have a liquid/runny consistency, it looked like really soggy bread or something similar lol but they turned out moist and yummy! I also used agave syrup instead of honey because my honey was to expensive and I only had a little lol! I also sprinkled some raw unrefined organic sugar on the top of them right before I put them in the oven. I think I over baked because they were really brown on the outside but they didn’t taste burnt at all! I would add some whipped coconut cream and honey to these or have them with a nice hot cup of tea or coffee. So gooood!
Thanks for the recepie! 🙂
Linda,
It doesn’t get easier than these lovely grain free blueberry muffins. After reading some of the comments, I may try cutting down the coconut flour. Think I’ll make a batch right now as I have all the ingredients. Thanks for sharing
These came out amazing! No one would know they are healthy. They are too delicious.
These are really good! I used 1/4 honey and 1/4 Stevia. The muffins were moist and delicious! Thank you for sharing!
Thank you so much for this recipe, Linda. I miss muffins so much and this recipe looks yummy and doable.
By the way, may I say that I admire your patience and kindness with all the questions and comments from people.
Thank you for this recipe. I used Nutivia coconut flour from Costco. I started with 1/2 cup and after using the hand mixer, the batter appeared wet. So, I added 1/4 cup more and it became too dry. Next time I will stick with 1/2 cup. I also cut back to 1/4 cup honey to cut down on carbs since I am baking for my son with type 1 diabetes. For those who are counting carbs, this modification (1/2 cup flour and 1/4 cup honey) comes to 11 carbs each when it yields 12 ?
Heidi, after you mix it, let it sit for a couple of minutes and see how thick it is then. If it still seems too wet, add 1 Tablespoon at a time, giving it time to absorb.
I can never achieve perfect batter when using coconut flour.i have used even less flour that called for in recipes but it just doesn’t do it…it gets thick a lot even with smallest amount.i buy from a uk seller sinc ei live in Europe and its good but I guess too dry.how should th ebatter be for muffins?like runny veeery wet when I mix the coconut flour?when recipes say to leave the batter 5 min to absorb liquid..i don’t because it is already thick when I mix It.and when I bake the muffins its kinda wet inside or stick to the paper…how can I know the right batter?be stiff but still little wet?or runny like pancake mix?
Excellent recipe! Its so simple yet so delicious! Thanks for sharing!
Hi there Linda, I was wondering if I can substitute the honey for stevia? If so, how much stevia would I need to use? I am on a candida cleanse right now and these muffins look great! Also, I was wondering if there’s any recommendations for high altitude baking with this recipe? I’m at about 6000 feet. Thanks for your help!!
Nissi, I have used stevia mostly in drinks and don’t have much experience baking with it. I also don’t know much about high altitude baking. I’m sorry I can’t be more help!
I made them! Delish. I added a tsp almond extract, substituted raspberries for blueberries, and added small dots of sweetened cream cheese. Perfection.
These are amazing! Made a double batch and they’ll be gone in a couple days. I’ll be MORE than happy to make another round.
Super good recipe! The batter was thick but it baked really well. I oiled the muffin pans with coconut oil, but I forgot to add 1/2 cup of coconut oil to the batter. Still turned out good. The berries and honey helped keep it moist. Next time I will add the oil to the batter.