Low Carb Blueberry Muffins Made with Coconut Flour

One of the things I miss since starting to eat low carb is making homemade muffins. So I was thrilled to come across a recipe for blueberry muffins made with coconut flour. Along with almond flour and lupin flour, coconut flour is your best bet for finding keto-friendly baking flours.

Low Carb Blueberry Muffins Made with Coconut Flour

One of the shocking things about baking with coconut flour is how little you have to use and how much batter you’ll end up getting. For instance, with this recipe, you only need 3/4 of a cup of coconut flour. That doesn’t sound like much. However, once I added all of the other ingredients, it was amazing how much the batter expanded.

In fact, I had to bake my most recent batch of these blueberry muffins in two shifts. The recipe here was only supposed to be for 12 muffins but I still had batter leftover after filling my 12-count muffin tin. So with the second batch, I ended up making 18 muffins.

Ingredients

• 3/4 cup coconut flour
• 1/2 cup coconut oil, melted
• 1/2 cup coconut milk
• 1/2 cup Lakanto monkfruit sweetener
• 1 teaspoon baking powder
• 6 eggs
• 1 teaspoon vanilla
• 1/2 cup blueberries
• salt pinch
• 1/4 cup toasted unsweetened coconut flakes to decorate optional
• avocado oil cooking spray

Step-by-Step Instructions

Preheat the oven to 350 F.

Add the dry ingredients — coconut flour, salt, baking powder and sweetener — in a mixing bowl. Combine using a whisk.

In a separate bowl, add all of the wet ingredients — melted coconut oil, coconut milk, eggs and vanilla. Whisk to combine and until all of the eggs are beaten so whites and yolks are blended.

Add the wet ingredients to the dry ingredients. Once they are combined, you’ll have a batter that has the consistency of wet cornmeal. Fold in the blueberries.

Spray your muffin tin with the avocado oil cooking spray. Coat it liberally. Using a spoon or small ladle, fill each muffin tin with about a golf ball-sized amount of batter. Once all the muffin tin compartments are filled, sprinkle the coconut flakes on top as a decoration.

Bake for 25 minutes or until the muffin tops are golden brown. Let cool in the muffin tin and then serve and enjoy.

Notes

I used vanilla extract in this recipe. However, if you’d like to go for different flavor profiles, you can try almond or banana extract instead of vanilla extract.

You can use fresh or frozen blueberries to make these muffins, depending on the season and what you can buy affordably. I happened to have fresh so that’s what you see represented in these pictures. I imagine that using frozen blueberries would result in more of the blueberry color leaching into the batter, which means they would be a pretty purple. I’ll have to try that next time. If you have leftover blueberries, try them in this blueberry coffee cake recipe. It’s also low carb.

This recipe calls for melted coconut oil. As you know, coconut oil is solid at room temperature. So how do you melt it safely? I spoon out what I need into a microwave-safe container, such as a Pyrex measuring cup, and then microwave in 20-second bursts. You may have to stir lumps in between heatings until it is fully liquid.

These low-carb blueberry muffins are flatter, smaller and denser than traditional muffins. You can eat them with your breakfast but I found eating them like little cakes even more delicious. I crumbled them over vanilla Greek yogurt and oh boy was that good.