These coconut flour muffins are made with just 8 simple ingredients and come together in no time. They’re soft, perfectly moist and bursting with fresh blueberries! Gluten-free, grain-free + dairy-free.
I realized that almost all my healthy baking recipes involve almond flour, oat flour, or whole wheat pastry flour, so I thought it was time to create a new coconut flour recipe! I already have a cookie, pancake, mug cake and banana bread recipe made with coconut flour and now these coconut flour muffins!
Why You’ll Love This Recipe
These muffins are a great option for anyone who’s allergic to almonds or oats or for those looking for a gluten-free or grain-free flour option!
They come together quickly with just 8 simple ingredients!
They’re soft, perfectly moist and will hit the spot for breakfast, as a snack or even dessert!
Baking with Coconut Flour
Baking with coconut flour can be challenging and it takes some experimenting to get recipes just right! But it’s oh so worth it because it offers a texture that is a bit softer and more dense than traditional flour and the flavor is awesome. Coconut flour adds a hint of natural sweetness to baked goods without a ton of coconut flavor, making it a great option for baking, even if you’re not looking to make a coconut flavored dessert.
Coconut flour is a naturally gluten-free flour made from dried coconut meat that has been ground. It contains more fiber than any other flour, making it especially filling.
Substituting Coconut Flour
The high amount of fiber makes coconut flour super absorbent so when using it for baking you typically can’t use it as a 1:1 sub for other flours.
That said, while it cannot be substituted as a 1:1 ratio for all-purpose flours in recipes, it can be a substitute! It can be finicky to work with so I recommend following a recipe that has already tested and proved that the sub works, but if you want to experiment, the general rule of thumb is to substitute 1/4 cup-1/3 cup coconut flour for every 1 cup of all-purpose flour. And you’ll likely need to increase the amount of eggs and liquid to get the right consistency.
coconut flour – can’t have coconut flour muffins without coconut flour! I love using Bob’s Red Mill organic coconut flour, which you should be able to find in the baking aisle at most major grocery stores. I do want to make a note that different brands of coconut flour can vary in consistency and texture, but I’ve never had an issue with Bob’s Red Mill, so I highly recommend picking up a bag!
baking powder – to help the muffins rise.
sea salt – just a pinch!
eggs – provides extra moisture while also helping the muffins bind together and rise.
vanilla extract – a flavor enhancer.
maple syrup – I love using maple syrup as the natural sweetener in these muffins, but I bet honey, agave or even monk fruit maple syrup would work fine as a substitute.
canned coconut milk – instead of adding oil, I used canned coconut milk (the liquid part only). I also tested these muffins with unsweetened almond milk and they turned out just fine! I preferred the flavor of the version with coconut milk, but any type of milk should work in this recipe. Just make sure your milk is unsweetened!
blueberries – I recommend using fresh blueberries for these muffins, but frozen will also work! There’s no need to defrost frozen blueberries before baking, but just a note that they might bleed their color more.
How to Make Coconut Flour Muffins
Combine dry ingredients: Start by combining the dry ingredients. In a small bowl, mix the coconut flour, baking powder and salt.
Whisk together wet ingredients: In a medium mixing bowl, whisk the eggs, maple syrup, coconut (or almond milk) and vanilla extract.
Combine dry and wet ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Let batter sit for about 5 minutes so the coconut flour can soak up the liquid.
Fold in blueberries: Gently fold in blueberries and spoon the batter evenly into your lined muffin tins.
Bake: Bake at 400ºF for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool for a few minutes in the pan and then let cool completely on a wire rack.
Tips For Success
When measuring coconut flour, I recommend scooping it with a spoon into your measuring cup and leveling it off with a knife rather than dipping it into the bag of flour and packing it down. You can also use a food scale to get a more precise measurement.
After combining your dry and wet ingredients together, let the batter sit for about 5 minutes so the coconut flour has time to soak up the liquid.
Let the muffins cool for a few minutes in the muffin tin and then remove to let cool completely on a wire rack. Don’t leave the muffins in the muffin tin for too long because they’ll continue to bake and could dry out!
Frequently Asked Questions
Can I use a different type of flour?
Unless you’re a recipe developer and have time and money to spend on ingredients for testing, I don’t recommend trying to use a different flour. It can take a lot of trial and error. If you’re looking for a blueberry muffin recipe that uses different flours I have these blueberry yogurt muffins made with whole wheat flour, vegan blueberry muffins made with all-purpose flour and protein blueberry muffins made with almond and oat flour.
Can I use frozen blueberries?
Yes! You can easily use frozen blueberries in this recipe. And no need to defrost the blueberries before using them.
Can I swap the blueberries for a different mix-in?
Totally! Feel free to make this recipe your own and customize the mix-ins. I could see raspberries or chocolate chips being delicious!
How to Store Leftovers
First, let your muffins cool completely. I can’t stress this enough. Let your baked goods cool completely on a wire rack before putting them in a storage container. If you skip this step, the heat creates condensation/moisture and you’ll end up with soggy muffins. Not what we want!
After allowing the muffins to cool completely, store them in an airtight container for 3-4 days at room temperature or for up to 1 week in the refrigerator. For longer storage, you can freeze these muffins for up to 3 months in a freezer-safe container or bag. I like to use my Stasher bags for easy storage. To defrost, place muffins in the fridge overnight, at room temperature or defrost in the microwave.