Coconut flour muffins are a great way to enjoy a gluten free breakfast item, and these coconut flour blueberry muffins are perfect no matter what diet you are on!
For an easy paleo blueberry muffin that is nut free try this coconut blueberry muffin recipe!
Coconut Flour Blueberry Muffins
Moist, delicious, and perfect for gluten free, paleo, and GAPS diets, you will love these blueberry muffins made with coconut flour and maple syrup!
While we love our almond flour blueberry muffin recipe, I like to keep our almond flour to a minimum sometimes.
During those times we use coconut flour instead.
It's especially delicious because coconut flour is so much less expensive than almond flour and is easier to find an organic coconut flour option than organic almond flour.
Tips for the best coconut flour blueberry muffins
While it's easy to throw the ingredients in a bowl and hope for the best, with these simple tips you'll be on the path to making the best ever coconut flour blueberry muffins!
Tip One:
These muffins have a tendency to get soggy if left in the pan too long. So, be sure to remove them from the pan almost right away!
You can still use paper liners or just grease the muffin pan instead. Either way, remove the muffins about 3-5 minutes after they come out of the oven.
Tip Two:
Be careful not to make the batter too thin! I like to wait and add the milk at the end - and I only add enough milk to reach the proper thick (but not too thick) muffin batter texture!
Tip Three:
Allow the mix to sit for 5-10 minutes before dishing into the muffin pans, to make sure that the coconut flour has fully absorbed the liquid.
Tip Four:
Use whatever type of sweetener you want for your diet. We like to use maple syrup first or honey if we are out of maple syrup.
However, you can also add any low-carb liquid or powder sweetener you want for your diet!
Coconut Flour Blueberry Muffins
Ingredients
- 1/2 Cup Coconut Flour or squash flour
- 5 Tbsp Butter, room temperature
- 4 Eggs
- 1 tsp Baking Soda
- 1 Tbsp Apple Cider Vinegar
- 2-4 Tbsp Milk any kind, we use raw
- 1/2 Cup Maple Syrup see notes
- 1 Tbsp Vanilla Extract (we use homemade)
- dash Salt
- 1 1/2 Cups Blueberries, fresh or frozen
Instructions
- Pre-heat oven to 350°.
- Set aside the apple cider vinegar, milk and blueberries, mix all the other ingredients together in a large bowl until very smooth.
- Add apple cider vinegar. Mix well. Allow batter to sit for 5-10 minutes while the coconut flour absorbs the liquid.
- Add enough milk to reach the desired muffin batter texture.
- Add blueberries and gently fold mixture to incorporate them.
- Line muffin tins with paper liners or grease tins instead. Evenly fill 12 muffin cavities and bake for 22-25 minutes, or until golden brown.
- Remove muffins from muffin pan right away to avoid soggy bottoms.
Notes
- If you'd like to make this recipe for a keto or low carb diet, simply replace the maple syrup with the low-carb liquid or powder sweetener of your choice.
- IF YOU USE POWDER (like monk fruit): You will need to add milk to the mix to bring the batter to the right texture. Add 1/4 cup of milk and mix, add another 1/4 cup if needed.
- You can also use honey instead of maple syrup if you'd like.
Coconut Flour Blueberry Muffins Nutritional Information
If you are counting carbs, or just like to have all the information about your food, I wanted to include the nutritional information for this recipe!
Here is the nutritional information for this coconut flour blueberry muffin recipe if you use:
Bob's Red Mill Organic Coconut Flour
Maple Syrup
2 Tbsp Milk
And everything else as listed in the recipe
This nutritional information was verified by hand and the label was created manually, so all numbers are accurate!
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Joy says
Kids like them but the texture is soggy/undercooked. I’m pretty sure I should have added no milk, instead of the 2 tbsp. I baked them longer even though I made mini muffins and took them out of the tin quickly. I didn’t know what the ‘right’ consistency of the the batter was supposed to be.
Victoria says
Hey Joy, I’m sorry to hear that! I have 3 tips within the post that are specifically supposed to combat the sogginess, which it looks like you read based on your comments… so it’s even more frustrating to have it happen, I’m sure!
The texture is supposed to be that of a very thick cake batter. I’ve found that the 5-10 minute wait to let the coconut flour fully absorb everything is crucial. I wish I could troubleshoot more with you!
Another option for salvaging the batch (though it’s been awhile since your comment, sorry for the delay! Holidays, you know :-) would be to cut them in half and toast them in the oven. Helps dry out the remaining extra moisture a bit. Anyway, thank you for your comment!
Erica says
We make these every week now! They are SO yummy and we ended up using honey as our sweetener. Taking them out of the pan right away was a great tip to help with the moisture.
Victoria says
Yay!! So glad to hear that Erica! Thank you for the feed back!