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An overhead view of coconut flour muffins arranged on a wire cooling rack. One muffin is turned on its side.
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4.66 from 32 votes

Coconut Flour Muffins

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.
Prep Time12 minutes
Cook Time18 minutes
Total Time30 minutes
Course: Breakast
Cuisine: American
Keyword: coconut flour muffins
Servings: 10




  • Preheat oven to 400°F. Place 10 paper cupcake liners or silicone liners in your muffin pan.
  • In a small mixing bowl, combine coconut flour, baking powder and salt.
    A small mixing bowl containing coconut flour, baking powder and salt.
  • In a medium mixing bowl, whisk eggs then add coconut milk, maple syrup and vanilla extract.
    A medium mixing bowl with eggs, coconut milk, maple syrup and vanilla extract.
  • Pour the dry mixture into the bowl with the wet ingredients and stir until mixture is just combined. Let batter sit for about 5 minutes so the coconut flour can soak up the liquid.
    Adding the dry mixture into the wet mixture.
  • Gently fold in blueberries and spoon the batter evenly into 10 muffin tins.
    Folding in fresh blueberries to the muffin batter.
  • Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
    A 6-muffin tin with 6 baked muffins.
  • Let muffins cool in the tin for about 5 minutes, then remove them and let them cool completely on a wire rack.
  • Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.



Serving: 1muffin | Calories: 137kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 74mg | Sodium: 156mg | Potassium: 61mg | Fiber: 3g | Sugar: 13g