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Coconut Flour Blueberry Muffins (Keto-Friendly)
- by S R
Coconut Flour Blueberry Muffins
Light, fluffy, and naturally low in carbs — these keto-friendly muffins are bursting with juicy blueberries and made with just a handful of wholesome ingredients.
Coconut flour is one of the most nutrient-dense, low-carb flours available — high in fibre, naturally grain-free, and with a subtle sweetness that pairs perfectly with blueberries. Unlike wheat flour, a little goes a long way.
These muffins are soft, satisfying, and genuinely keto-friendly with only 4g net carbs per muffin. Perfect for breakfast, an on-the-go snack, or a guilt-free treat.
A note on coconut flour:
Coconut flour absorbs significantly more liquid than other flours — do not substitute it 1:1 with almond or wheat flour. Stick to the quantities listed and allow the batter to rest for 2–3 minutes before baking so the flour can fully hydrate. The batter will look thicker than a standard muffin batter — this is normal.
Coconut flour absorbs significantly more liquid than other flours — do not substitute it 1:1 with almond or wheat flour. Stick to the quantities listed and allow the batter to rest for 2–3 minutes before baking so the flour can fully hydrate. The batter will look thicker than a standard muffin batter — this is normal.
Ingredients
02
Eggs
4 large, room temp
03
Coconut oil
60ml, melted
04
Erythritol or monk fruit sweetener
60g
05
Unsweetened almond milk
60ml
07
Vanilla extract
1 tsp, pure
08
Fresh blueberries
120g
09
Pinch of sea salt
¼ tsp
How to make them
- Preheat your oven to 180°C (160°C fan / gas 4). Line a muffin tin with 9 paper cases or grease well with coconut oil.
- In a large bowl, whisk together the eggs, melted coconut oil, almond milk, vanilla extract, and sweetener until smooth and well combined.
- Sift in the coconut flour, baking powder, and salt. Stir until a thick batter forms, then leave to rest for 2–3 minutes to allow the coconut flour to fully absorb the liquid.
- Gently fold in three-quarters of the blueberries, taking care not to overmix.
- Divide the batter evenly between the 9 muffin cases — they should be about three-quarters full. Press the remaining blueberries on top of each muffin.
- Bake for 20–22 minutes, until the tops are golden and a skewer inserted into the centre comes out clean.
- Allow to cool in the tin for 5 minutes, then transfer to a wire rack. These muffins are best eaten once fully cooled as the texture firms up as they set.
Nutrition per muffin (approx.)
Calories138 kcal
Total fat10g
Total carbohydrates8g
Dietary fibre4g
Net carbs4g
Protein5g
Sugar (natural)2.5g
Tips & variations
- Swap blueberries for raspberries or chopped strawberries for a different berry flavour.
- Add a teaspoon of lemon zest to the batter for a bright citrus lift.
- Stir in 2 tablespoons of unsweetened desiccated coconut for extra texture.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- These muffins freeze well — wrap individually and freeze for up to 2 months. Defrost at room temperature for 1 hour.
- For dairy-free, the recipe is already dairy-free as written. For nut-free, replace almond milk with full-fat coconut milk for an even richer result.
- Posted in:
- coconut flour
- healthy
- Healthy Baking
- healthy dessert
- Healthy Eating
- healthy lifestyle
- healthy living
- keto muffins
- keto-friendly
- muffins
- organic coconut flour
- sugar free
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