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overhead shot of the finished coconut flour blueberry muffins in the muffin tin

Coconut Flour Blueberry Muffins

Coconut flour blueberry muffins are a paleo, gluten-free, grain-free breakfast treat!

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author Kelsie


  • 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


  1. Preheat the oven to 350 degrees. Grease 6 muffin cups with coconut oil or line with paper liners and set pan aside.
  2. Stir the coconut flour, tapioca flour, salt, and baking soda in a small mixing bowl and set aside.
  3. Whisk the coconut milk, coconut oil, eggs, maple syrup, lemon zest, lemon juice, and vanilla together in a medium mixing bowl.
  4. Stir the wet ingredients into the dry ingredients until just combined, then gently fold in the blueberries.
  5. 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.
  6. Cool for 10 minutes in the pan, then remove to a wire rack to cool completely. Serve and enjoy.

Recipe Notes

Be sure to bring your eggs to room temperature before mixing your muffins or the coconut oil will solidify!