Coconut flour blueberry muffins are gluten-free and paleo-friendly. And they’re super easy to make! They’re a delicious breakfast treat.
I’m going to go out on a limb and guess you know my secret: I have a sweet tooth. Yes it’s true. I like sugar. A lot.
But sometimes sugar doesn’t like me back even though I’m really, really nice to it. I sing its praises on a weekly basis around here and yet sugar finds a way to trigger migraines when I go overboard. So I like to find ways to treat myself that don’t involve refined sugar; if you’re looking for a sweet breakfast treat without refined sugar, these blueberry muffins are the way to go.
These paleo blueberry muffins are made with yummy coconut flour! They’re sweetened with maple syrup (or honey) and are gluten-free and grain-free as well.And they don’t trigger migraines for me! It’s a total win.
Why you’ll love these coconut flour blueberry muffins:
- You don’t need a mixer or any special equipment!
- They’re easy enough that even the most inexperienced baker can make them successfully
- They freeze beautifully so they’re perfect for a make-ahead breakfast
What is coconut flour?
Coconut flour is made from coconut—you probably guessed that. It’s actually made by grinding dried coconut into a powder with a consistency that’s fairly similar to all-purpose flour, just not as silky. Coconut flour is gluten-free, grain-free, and high in fiber, meaning totally allowable on the paleo diet.
I find coconut flour to be really sweet with a lightly coconut-y flavor. The coconut flavor dissipates when the flour is combined with other ingredients. However, the sweetness remains, and if you don’t add some salt to compensate your muffins will be overly sweet. Bottom line: don’t omit the salt in these muffins! The lemon juice and zest also cut through the sweetness.
What is tapioca flour?
You’ll notice tapioca flour in the ingredient list for these muffins. Tapioca flour, also knows as tapioca starch, is a starch extracted from the cassava root. Like coconut flour, it’s gluten-free and grain-free. Tapioca flour is often used as a thickening agent in fruit pies so you may be familiar with it if you’re a pie baker.
Because tapioca flour absorbs a lot of moisture, it’s great for baking muffins just like these coconut flour blueberry muffins! (Funny how that works.) All that trapped moisture results in a perfectly soft muffin.
Coconut Flour Blueberry Muffins, step by step
Are you ready? Are you prepared to see just how easy these little muffins are to whip up? In fairness, most muffins are really easy to make. But I usually think of paleo baking as more complicated. Sometimes that’s true, but not in this case.
First, mix together your dry ingredients (coconut flour, tapioca flour, salt, and baking soda). Then combine coconut milk, coconut oil, eggs, maple syrup, lemon and vanilla in another bowl.
Baker’s tip: when baking, you’ll often see recipes specify that butter and eggs should be at room temperature. This is important! Cold ingredients don’t necessarily mix together properly, and they will also increase baking time. This is just as true in paleo baking as in other baking; paleo recipes often call for coconut oil, which will solidify if you mix it with cold eggs.
Solid coconut oil will not mix into your batter properly so be sure your eggs are room temp! Leave them out on the counter for about 30 minutes or submerge eggs (in their shells) in a bowl of warm water for 10 to 15 minutes.
Next whisk the dry ingredients into the wet ingredients until combined, then fold in the blueberries.
Use a rubber spatula and be gentle when you mix in the berries so they don’t break. Divide the batter between 6 muffin cups and bake for about 25 minutes. That’s it!
Could breakfast be any easier? As an added bonus, these muffins freeze really well. Store them in a freezer bag for up to 2 months and defrost in the microwave as needed.
In case you don’t have all the ingredients for these coconut flour blueberry muffins on hand, here are a few possible substitutions. Just sub in equal amounts of:
- honey instead of maple syrup
- melted pastured butter instead of coconut oil
- frozen blueberries rather than fresh
Whip up a batch of coconut flour blueberry muffins soon and applaud yourself for having breakfast planned out for a few days. Or wait—is it just me who applauds herself for doing normal grown-up things? Don’t answer that. . .Just get baking!
More paleo recipes (in case you’re hungry)
Coconut Cream Brownies
Chocolate Chip Banana Bread
Coconut Cupcakes
Did you make these coconut flour blueberry muffins? Awesome! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see your creations!
Coconut flour blueberry muffins are a paleo, gluten-free, grain-free breakfast treat!
- 1/3 cup coconut flour
- 1/4 cup tapioca flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup full-fat coconut milk
- 2 tablespoons coconut oil melted
- 2 large eggs at room temperature
- 3 tablespoons maple syrup
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- Preheat the oven to 350 degrees. Grease 6 muffin cups with coconut oil or line with paper liners and set pan aside.
- Stir the coconut flour, tapioca flour, salt, and baking soda in a small mixing bowl and set aside.
- Whisk the coconut milk, coconut oil, eggs, maple syrup, lemon zest, lemon juice, and vanilla together in a medium mixing bowl.
- Stir the wet ingredients into the dry ingredients until just combined, then gently fold in the blueberries.
- Divide the batter between the prepared muffin cups, filling each almost to the top. Bake 25 to 30 minutes, until a toothpick inserted into the center of the muffins comes out clean.
- Cool for 10 minutes in the pan, then remove to a wire rack to cool completely. Serve and enjoy.
Be sure to bring your eggs to room temperature before mixing your muffins or the coconut oil will solidify!
Adapted from Paleo Desserts for Dummies
Alana White says
I’ve used this recipe twice so far and its great! I mostly use the dry measurements and then change the add ins as I please. I’ve also used butter and avocado oil. This is a great basic recipe that can be tailored easily.
Kelsie says
That’s great! I’m so glad you’re enjoying the recipe and I’m going to have to try the muffins with avocado oil!
AP says
All of the 5 star ratings were misleading. When my muffins turned out so strangely, I went back and read the comments. They all stated how good the muffins sound, but none mention trying the recipe. I mixed up a batch using the exact measurements and ingredients and had lousy results. The batter was so loose as to be more liquid than batter. I added another 1/4 cup of tapioca flour, which turned it into a slightly thicker batter. At the 25 minute mark, the muffins weren’t even close to being done. At 40 minutes, I took them out and tried one. It was gummy, underbaked, and unappealing. I have them back in the oven now, at a reduced heat, to try and dry them out a little so they become edible. This recipe needs a higher flour to liquid ratio, but the sweetness seems adequate.
Leanne | Crumb Top Baking says
These are absolutely my kind of muffins Kelsie! I need to try them ASAP! And I love your muffin tin! So cute and rustic!
John / Kitchen Riffs says
Fun recipe — we get to play with some flours that may be new to us! Love blueberries, and who can resist a blueberry muffin? Or two? 🙂 These look terrific — thanks.
Shashi at SavorySpin says
Hahaha – I totally understand your unrequited love affair with sugar! I’m that way with milk and sugar! I love it but need a break from refined sugar from time to time. So these muffins would be perfect for me. I also love that these freeze well – I’ve made coconut /tapioca flour baked treats before but never thought to freeze them – thinking I need to make a batch of these after I get back from this farm tour I’m on in Kansas city as next week is gonna be a hectic one and it woud be so awesome to have these to enjoy!
Ron says
Nothing better than a blueberry muffin with my morning coffee and your low-carb version makes it even better.
Katherine | Love In My Oven says
I have a bag of coconut flour in the pantry that I’ve been wondering what I should do with…now I know! Blueberry muffins are definitely the best kind of muffins. Can’t wait to try this recipe my friend! XO
Patrick@looneyforfood.com says
I love coconut flour! It’s so cool and absorbent! Makes for great volume food. Blueberries are the perfect pair with it in these muffins
Cheyanne @ No Spoon Necessary says
I hear ya! I feel like I’m really nice to sugar as well, but it tends to be not so sweet to me back, and migraines from sugar super suck! I’ve never used coconut flour (don’t ask me why), so these muffins have me intrigued! They look absolutely amazing! And since they are refined sugar free, that means I can at least have 7 in one sitting. Hello winning! 😉 Cheers!
Ben|Havocinthekitchen says
What? You like sugar? Wow. This came like a bolt from the blue, Kelsie. I’m stunned, and I’m speechless too. I need some sugar to get better. Please pass 5 or 7 of these delicious muffins. I’ve only worked with coconut flour once or twice, but I didn’t like the result as the baked goods turned soggy (due to lack of gluten). But I think using of tapioca might be a helpful tool here even though it’s gluten-free too.
Laura says
You…have a sweet tooth? Hmm. Wouldn’t have guessed. I do too. Seriously. A big one. Anyway, these muffins look delicious, and I’m glad they don’t trigger a migraine. My daughters and I have all suffered migraines, but never thought they could be sugar-related. I’ve baked with coconut flour before but haven’t found too many recipes to use the remainder of the bag, so thanks! I will pin!
Mary Ann | The Beach House Kitchen says
Nothing better than a blueberry muffin with my morning coffee Kelsie! I love the use of coconut and tapioca flours!
sheenam | thetwincookingproject.net says
These muffins look great!! The pictures are beautiful!
Kelly Lynns Sweets and Treats says
I’ve baked with coconut flour before and it’s definitely DIFFERENT!! And I have been playing with different types of sugar replacements too 🙂 These muffins look so yummy. Perfect with a cup of coffee.
annie@ciaochowbambina says
Ahhh! Nothing like a good blueberry muffin….and what you have here is a great blueberry muffin! Pinned!
Milena says
Love making things with coconut flour and tapioca! Such refined flavors in result. These muffins are dangerously good! Pinned.
PS. Is it true about you having a sweet tooth?
Kim Lange says
These are great Kelsie! You and I both struggle with sugar migraines and headaches, so why not try other alternatives that still taste great? These look so yummy with the blueberries! I bought a huge bag of coconut flour, coconut oil and coconut sugar to start playing around with some recipes. Looking forward to trying these! Pinning! 🙂
Dawn says
Geeez, I never would have guess you had a sweet tooth, lol. I don’t know if I’ve used coconut flour before, but do love all things coconut so obviously these muffins are meant for me. The wild blueberries are abundant around here now so these would be a perfect use for ’em! Love the healthier spin…so I get to get a few, right 😉 ? Have a wonderful week, my friend!
David @ Spiced says
I’ve only played with coconut flour a couple of times, and I remember it being good but also a bit finicky. The tapioca blend is a genius idea, Kelsie! Actually, that’s your second genius idea of this post…the first being blueberry muffins. 🙂 Homemade blueberry muffins are seriously one of my all-time weaknesses, and I would love to try this version out. It’s fun to play with new ingredients! Hope you had a great weekend, my friend!