Coconut Flour Blueberry Muffins

These coconut flour blueberry muffins were absolutely delicious. Seth gave them two thumbs up.

And, amazingly, they are gluten-free and grain-free. They are made exclusively with coconut flour. So if you are following SCD or GAPS, these muffins are totally legal.

I ate my muffins with extra butter along with a hot mug of Dandy Blend with raw cream and stevia. They would also be good with extra butter and hot tea with cream. Perhaps a little marmalade. Don’t forget the butter and cream.

The recipe is from Bruce Fife’s new book, Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat. I cannot wait to get my own copy of this book.

Coconut Flour Blueberry Muffins

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Coconut Flour Blueberry Muffins

Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

135 thoughts on “Coconut Flour Blueberry Muffins

  1. I am cheating by not directly commenting on your beautiful muffins (which look yummy;I’ve had good luck with coconut flour, too) – I’m embarrassed to say I’m such a self-taught computer neophyte, I have not figured out how to respond to your wonderful blog! I read it eagerly nearly every day – I am always both astonished and gratified to find someone living such a parallel life to mine. Some things, I’ve “beat” you to, some things, you’ve taught me. I live in what I find to be the unfriendliest city in America, so you have become my secret friend! It occurred to me today to reach out, when I read about your superbug…then I couldn’t figure out how…..I feel like a complete dolt, needless to say. I would strongly recommend, if you’re sure you and your friend caught the same thing, to use colloidal silver water both internally AND in your sinuses for one to three days. If you are doing all the great things you normally do, and it won’t let go, I think that is by far the best thing to do. Even viruses have a hard time with silver and bacteria just vanishes. Try it and see….and I’m glad Kate wasn’t with you, too!

  2. Those look delicious. Is it really just 1/4 cup coconut flour, and can I get coconut flour at Whole Foods? Also, why do the blueberries have to be organic? I know that’s better, but is it essential for the integrity of the recipe? Thanks!

  3. I have coconut flour on my Azure Standard bag, I will be trying some of it soon. This will probably be one of my first recipes. How many does it make?

  4. Oooh. I am going to try this recipe. I can’t believe it only calls for 1/4 cup of coconut flour! I have some coconut flour in the freezer and I’ve been having trouble trying to find recipes. Do the muffins taste very…um…”coconutty’? πŸ™‚

  5. Your muffins look great! I just whipped up a batch for my 1 year old and myself but I used zuchinni in ours, a great way to get more veggies and they are super moist!

  6. Welcome Janja! Which city are you in? Just curious… LA can be unfriendly, too. Not so much unfriendly but you know everyone is so busy and working a lot.

    Where do you buy colloidal silver?

    The vitamin C and echinachea are really helping. I’m going to try to do more garlic today.

  7. Kelsey, OOPS I meant to say Erica, this recipe makes 6 muffins. You can easily double it if you want to make more.

    The bag of frozen organic blueberries I was 10 ounces — I just used half. You could use the whole bag and double it.

    You could easily make this recipe and freeze your muffins. They are delicious warmed in a toaster oven.

  8. Kelsey,

    “Is it really just 1/4 cup coconut flour, and can I get coconut flour at Whole Foods?”

    Yes it really is just 1/4 cup — I found it at Whole Foods but you should check w/ your local store. If they don’t have it, ask if they can order it — or you can buy it online.

    “Also, why do the blueberries have to be organic? I know that’s better, but is it essential for the integrity of the recipe?”

    No it’s not essential for the integrity of the recipe. But it is essential for health.

    Especially if you are feeding this to children. I think babies and small children should get only organic if at all possible.

    I personally never buy berries that are not organic. There are some fruits and vegetables that are not as contaminated but berries and tomatoes and peaches have soft skins and the pesticides seep into the fruit.

  9. Ann Marie,
    I used the exact same recipe that you used but just doubled it and substituted one whole zuchinni with the skin on that I pureed, and a dash of cinnamon. I actually make mini muffins for Cole but only use egg yolks in his since he does not tolerate the whites well. They turn out fine, a little more dense but still delicious. I bet carrot would be great as well, I will try that next time. I did try butternut squash once and it just didn’t work.

  10. Oh, I would have to quadruple it then. You have no idea just how much my monsters can eat. HAHA. Plus, if I have to bake, I’m baking more than I need and freezing extras πŸ™‚ Thanks again for the recipe!

  11. And I just noticed that you mentioned bananas as a substitute for blueberries. Yum. I have a freezer full of brown bananas that I need to use. Can’t wait to try this recipe. Thanks!

  12. Yes! Banana muffins or banana nut muffins sound yummy.

    I think coconut flour would also make great cakes. I’m excited to play around with it. Hafta order his book!

    I was just looking at the reviews of the book on Amazon and one person wrote this negative review:

    “This book should come with a warning that virtually ALL of Fife’s recipes contain eggs. Not just a couple of eggs, but LARGE numbers of eggs. The cake recipes had a range of between 8 and 18 eggs per recipe with 12 eggs being the mean. An example: The Carrot Cake contains 1/2 cup butter, 1/2 cup coconut milk, 12 eggs, 1 cup sugar, 1 cup coconut flour, carrots, nuts, spices and baking powder.”

    A cake with 12 eggs! Hooray!

    For those of us WAPFers who know how healthy eggs are (and are not allergic), this is GREAT news! More eggs — bring ’em on!

    I’m excited to try more of the recipes in the book… he’s got recipes for meatloaf and apple pie and crackers and even chocolate cake.

    I’ve also read about people using coconut flour to make onion rings and other battered fried foods. YUM I need to order some more lard.



  13. Just found his chocolate cake recipe online:

    1/2 cup butter or coconut oil
    1/4 cup cocoa powder
    1/4 cup coconut milk
    9 eggs
    1 and 1/2 cups sugar
    3/4 teaspoon salt
    1 teaspoon vanilla
    3/4 cup sifted coconut flour
    3/4 teaspoon baking powder

    Melt butter in a saucepan over medium heat. Add cocoa powder and coconut milk and mix together. Remove from heat and set aside. In a bowl, mix together eggs, sugar, salt, and vanilla. Stir in cocoa mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased 8x8x2 or 9x9x2-inch pan. Bake at 350 degrees F (175C) for 35 minutes or until knife inserted into center comes out clean. Cool and cover with frosting of your choice.

    Of course I would use palm sugar and/or rapadura instead of the sugar he calls for.

    And I wonder if you could use heavy cream instead of coconut milk. I wonder if the coconut milk makes it taste too coconutty…

    And for the frosting you could use cocoa and stevia or palm sugar.

    I bet this cake batter would make good doughnuts too.


  14. Hi Anne Marie,
    THe muffins look awsome. I will try them soon.
    Just wanted to alert you to Monsanto’s latest house of horrors.
    Go to You Tube, and type in Monsanto’s patent for a pig.
    Its a 5 part video.

  15. Good point, Anna.

    And it’s much more nutrient dense (especially compared to the wheat flour you buy in the store), so not only does it go further, but it’s more valuable.

  16. I’ve heard some folks complain about the high cost of coconut flour. Yes, it is more expensive than wheat flour (the Bob’s Red Mill I buy is about $7/lb bag). But most coconut recipes use a fraction of flour (1/4 – 1/2 cup compared to conventional wheat flour recipes (1-2 cups), so a 1 lb bag goes a longer way than 1 lb of wheat flour.

  17. I made these! Wonderful– will definitely be making them again.

    I actually modified the recipe a bit– used half the honey and added a bit of stevia.

  18. I’m not sure if you are familar with this source but they have some great deals on occasion and there is a special on now for coconut flour πŸ™‚

    I love their coconut cream! Someone else mentioned it here and it’s yummy right out of the jar.

    Love your site!

  19. Oh my. I will be making these pronto! Love your blog. Thanks for adding me on Twitter.
    blogging on

  20. How weird!

    I had a feeling you did not get it because I thought you would respond.

    I have copies of a DVD (new documentary about sustainable/local food) to give away to bloggers who want to write about it.

    I’ll resend!

  21. Carla,

    I posted it to your CONTACT ME form

    Maybe it didn’t go through?

    Can you shoot me your email address?

    Mine is inasnit at gmail dot com

  22. I tried these and were delicious…I was a little worried b/c they were so runny, so I added more coconut flour. Thanks for the recipe!!!

  23. I tried to make these tonight…………I am sorry to say that no matter how long I baked them for they never got done remained gooey inside…………

  24. I’ve made these twice now-once with the blueberries, once with bananas. Also added cinnamon and nutmeg. Yum! Maple syrup works well instead of honey. Oh, and the left overs should be cut in half and fried in butter-so much better than just warmed! In fact, we fried some of the fresh ones in butter. Even better than fresh from the oven πŸ™‚ I want to try some for our 9 month-old with just yolks. Have you had much success with the other coconut flour recipes? I’m thinking of ordering the book.

  25. Oh, I almost forgot. How do you use palm sugar in baked goods?? I use it in curries and Thai soups, and in Vietnamese dipping sauce. But it’s so hard, and I have to pour boiling water over it to get it to dissolve and be mixable. Just wondering if you have a certain technique…

  26. Hi, Lydia,

    Yes I have had success with all the recipes except one — the coconut flour meatloaf. I did not like that one. All the others have been great!

  27. I have bought that hard palm sugar before. I think if you run it through your Cuisinart, you can break it up. I forgot to do this when I made flourless chocolate cake and it came out a little too dense.

    I also found a great palm sugar at Expo West. It’s crumbly. I’ll be posting about it any day now so check back!

    PS: Love your idea of frying up the blueberry muffins in butter — yum! As if they don’t already have enough butter! LOL!

  28. I tried these yesterday. I used almond milk, and left out the baking powder. They were not terrible, but they were not muffin-like either, very eggy. My toddler son ate them up. I think they probably need the baking powder, or something else to help them rise. I will use something other than blueberries next time, because I discovered I don’t even like homemade blueberry muffins.

    1. steer clear of conventional ‘baking powder’ (which is a mix of baking soda and cream of tartar and is high in aluminium) > use bicarbonate of soda/baking soda instead, though you don’t need as much as the recipe calls for if using baking powder because it’s a little stronger.

  29. Try using baking soda, but only half the amount then required. Otherwise you may end up with a greenish bottom and a really “off” taste. Good luck!

  30. Just wanted to say that I made these yesterday, but with zucchini, nuts, and raisins, and they are fabulous. I made a triple batch, omitted the milk and one egg (that’s what I had :), and put in about 4 cups of zucchini – 3 good sized ones, shredded and drained, plus I added 1.5 c nuts, 1 c. raisins, and 3 scoops goat whey protein powder. It made 24 muffins which freeze quite well. Talk about a meal in a recipe! πŸ™‚ We aren’t gluten free any longer and I still make this recipe over and over for the nutrition.

  31. This is what I used:

    I guess it’s actually goat milk protein rather than whey.

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  33. Hi, I just found your website, which I think is wonderful. I will be trying some of your recipes. My kids are completely GRAIN FREE and Beet/Cane sugar free too. I am also the author of “The Truly Grain Free Cookbook; Beet and Cane Sugar Free Too!” I noticed on your recipe for the coconut flour blueberry muffins that you said you weren’t sure if the baking powder was “legal” or not. Baking Powder is made with corn. However, you can make your own GRAIN FREE (and therefore, Gluten free) baking powder.

    Baking Powder:
    2 Tbsp. Cream of Tartar
    1 Tbsp. Baking Soda
    1 Tbsp. Arrowroot Flour
    Mix these ingredients together and store in an air tight jar.

      1. Cream of tartar is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking. Cream of tartar is obtained when tartaric acid is half neutralized with potassium hydroxide, transforming it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is obtained from sediment produced in the process of making wine.

  34. I’ve made these countless times now and I cut the honey in half with no complaints from the little ones. The first few times I made it I found I had a sugar crash a few hours later because they were so sweet. Great recipe.

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  39. We LOVE these muffins! Just made them for the 2nd time. Perfect for us as we’re on the GAPS diet and a great way to eat up all of the blueberries we’ve picked recently! Yay! Thank you!

  40. Ha Ha! Fife’s recipes remind me of a recipe we learned by heart for quiche in culinary school in the 80’s. I’ll never forget it. Twelve eggs to a quart of cream! Bring on the fat!

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  42. I love your blog! the recipes are not weird at all, and so darn good! I have a child who is gluten and casein free, due to his autism and special needs. Many of your recipes also go along with the specific carbohydrate diet, which we are leaning a bit towards due to recent issues with yeast overgrowth. I am pretty much on the same diet as well. can’t wait to try out these muffins!!

  43. Ann-Marie, thanks much for this recipe — However, like Diane, my muffins also came out too gooey. Maybe a bit too many berries? Anyone else experience this?

  44. I have only made muffins with almond flour, but these look great and since other coconut flour recipes have worked for me I am going to try these.

  45. My family LOVES these muffins! I make them twice a week, as it’s a great way to get eggs into my kiddies (ages 2 & 4), who aren’t the biggest fans of plain cooked eggs. I make them with different fruit add-in combinations – our favorite is peach/banana. I also use a little less honey, and it comes out plenty sweet. And sometimes I sub coconut oil for the butter and it works great.

    Thank you so much for posting this recipe. (-:

  46. yum, yum! I want to make some more grain-free muffins. They are so easy and yummy. I have made savory ones too that were really good

  47. My kids LOVE these muffins. I’ve been using coconut oil instead of butter, but I just saw on one of your other posts that coconut oil has a smoke point of less than 350 degrees. Since these muffins are cooked at 400 degrees, does that somehow make the coconut oil unhealthy for us by cooking it past it’s smoke point?

  48. I’m new to baking with coconut flour. Which coconut flour do you prefer and why? I just bought some at the local store and tried this recipe. They seemed a little gritty to me. This that typical for coconut flour? Regardless, my son lived them. He’s nut free and now grain free… So, these are perfect!!

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  50. Wait a second— I don’t see how MUCH honey to use. Can you tell me????? Is it the 3TBS showing up next to the Blueberries?

  51. I think 3 T. of honey would be perfect for the recipe…pretty sure 8 oz is way more than 3 Tablespoons. If you don’t have honey you can use date sugar. I just bought some and it’s yummy. I’m making my muffins with organic bananas today! Woot!

  52. Thank you for this!! I am recently wheat free and I made these muffins for my test run – first time baking with coconut flour. NomNomNom they are so good!! I am extremely surprised and pleased, so was earthdad! πŸ™‚

    Thank you!

    1. PS – I used half coconut oil and half butter, about a TBSP and a half of honey. With the blueberries, this was just perfect sweetness for us (but we’re older, no little kids).
      I didn’t use all the blueberries – they didn’t seem to all fit so I used a bit less.

      I like recipes that not only tell you what the ingredients are but what to expect. To that end I’ll say it’s a stiffer dough than you’ll be used to (baking with wheat), you pretty much fill the cups (don’t leave room for rising like you do with wheat), and we put a bit of butter and some cream cheese on top. REALLY DELISH!

  53. I did a couple substitutions out of neccessity (of being lazy):
    – 1 tbs coconut oil for 1 tbs butter
    – agave syurp for honey
    – homemade pearsauce for one of the eggs

    This is what I get for starting to bake before pulling out all the ingredients! I think the cinnamon, nutmeg, and cloves in the pear sauce gave the muffins a nice flavor, and even though the pear sauce was unsweetened, the natural sweetness of the pears did something nice!

    Thanks for a great recipe, I hope to make it as stated sometime! Will make these again!

  54. I am going to try these with baking soda and 1 teaspoon of apple cider vinegar and let you know how that works. I usually would use that in my baking when making gluten free muffins without eggs. It would make my muffins hold together nicely and make them rise.
    I hope it works in this recipe.

  55. These came out very good. Again, I fermented the flour overnight with whey and added baking soda with apple cider vinegar. They were quick, simple and yummy! Thanks for the recipe.

  56. Made these tonight. Subbed coconut butter for the real butter, used lemon eextract and cranberries. Also used a xylitol baking mix instead of honey. Turned out awesome! Thanks for the recipe, you rock!

  57. Hello–thanks for this amazing website! I got directed here by a local Tucson website for Organic Kitchen, and these muffins are the 1st thing I’ve made. I’ve been gluten-free for over a year and had basically given up on home- or store-baked goods due to the complications of mixing various g-f flours plus the high-carb/low fiber content of most of them. But–these are DELICIOUS! I used coconut oil, low-fat coconut “creamer” and agave as substitutions, and added some lemon zest, and I was amazed at their flavor and texture. I love the egg flavor, and 1/2 an egg per muffin does not really seem like a lot to me! They did come out a little “wet” but I think that is due to the fresh juicy blueberries–I’ll perhaps use a granulated sweetener next time–and I agree that I’d prefer them less sweet. so next time I’ll reduce the sweetener.

    How wet or stiff (thick or thin) should the batter be? Mine was fairly thin….

    Has anyone tried baking them w/yogurt rather than a milk-type product? For anyone interested: baked as written, each muffin has approximately:
    125-145 calories (depending on whether you subtract fiber carbs from carb total, which some say to do): 15.5 g carbs, 5.5 g fiber (!!); 5.5 g protein; 7 g fat. This is amazing–so much fiber and protein, and not as high fat as I thought they’d be! So go ahead–eat two at a time.

    1. I just made these with maple syrup instead of honey and plain whole milk yogurt instead of milk. They turned out great! My daughter really likes them this time around. She didn’t in the past.

  58. Just discovered this via Dr Mercola’s page on Facebook. I’m following his grain free diet plan but can’t seem to make the uffins turn out right but these on your page look wonderful. Can’t wait to get some coconut flour ordered – I live in the UK and already found I can’t buy it in the shops generally πŸ™ will need to order it, although it may be possible to buy it in Asian food shops apparently, so will be checking those tomorrow. I’ve just subscribed to your blog so looking forward to receiving ore info soon πŸ™‚

    1. You can get coconut flour from Ebay uk, its where i got mine. But to be honest you might get away with using dessicated coconut and blitzing it it in a food processor, or putting it through a coffee grinder.
      I have also seen it in Holland and Barrett.


      1. Thanks Julie. after struggling through many local Asian shops and promises of ‘next week’ I eventually got some coconut flour in Holland & Barrett – should have gone there to begin with lol.

        Done two batches now, firstly with mashed banana, then with chopped apple and cinnamon – both absolutely YUMMMEE. Love these recipes. Been experiment to try and do apple crumble but having a problem cutting out the sugar. Just mixing the flour and butter doesn’t seem to work – it goes too brown on top and very very powdery. Any suggestions for a crumble top please?


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  63. My husband likes these! I doubled the recipe. I used coconut oil, melted, instead of butter. I used 3 T of honey and I didn’t double the blueberries. I used 8 oz of tiny blueberries that I picked this summer and froze. I didn’t thaw the blueberries and they mixed up well.

  64. These look yummy! I have tried the brownies too and the whole family loved them. I can’t seem to find the measurement for the honey for this recipe.

  65. Am I the only one not seeing the honey amount? I can’t find it! I used 1 Tbsp of Sorghum instead…hope that wasn’t too much. These were delicious…I used Kefir instead of milk and they needed to bake a little longer…but not dry as a lot of coconut flour recipes seem to be! Thank you!

  66. If I get one more comment asking about the honey amount I think I”m gonna SCREAMMMMMMMMMM

    ARGH – read, people – read!

  67. Thanks for sharing this recipe! I’m excited to try it. Do you have the nutritional information, specifically the calories, fat, carbs, fiber, and protein? I’d like to figure out how many weight watchers points they are.

  68. Uh..I still don’t see anything about the honey quantity and I have read through all of the comments. Don’t you think it would be nicer (and less rude) to just tell me? I don’t know what I am missing or why I can’t find it, but I feel very take aback by the responses. It was an innocent questions and I read through the comments several times trying to find the amount. Forget it!!! Sorry to make you “scream.”

    1. I agree Lena, it’s a case of guess work with the honey. I can’t remember what I actually put in mine and not done them for a while so I’m afraid I can’t help either.

      I also can’t believe people keep asking about this quantity and the original post still hasn’t been altered yet since this seems to be a key question that has cropped up so many times and that some people are being so rude about so many people asking about it. If the recipe doesn’t give an amount and we’re told (quote):

      ‘If I get one more comment asking about the honey amount I think I”m gonna SCREAMMMMMMMMMM

      ARGH – read, people – read!’

      – what are we supposed to read if the amount still isn’t there even though it’s been asked for many many times. Maybe it’s best if we don’t bother with this recipe any more as the original poster isn’t bothered about helping us

  69. Linda Jones October 1, 2011 at 11:42 AM

    PS – I used half coconut oil and half butter, about a TBSP and a half of honey. With the blueberries, this was just perfect sweetness for us (but we’re older, no little kids).
    I didn’t use all the blueberries – they didn’t seem to all fit so I used a bit less.

  70. I’m looking for a recipe using only Coconut Flour, to make Blueberry quick bread.

    Do you have one or know where I could get one.

    Your Blueberry Muffins are yummy!!!!!

    Thank you

  71. I guess I’m coming very late to the party… I just made these tonight and they were delicious. I made half with raspberries and the other half with blueberries. I was so happy to find a recipe that I actually had all of the ingredients for in my “pantry”.

  72. I just got done eating these. They were AWESOME! I added in a 1/2 cup frozed berries and 1/2 of a brown frozen banana. I will definitly make these again soon! YUM

  73. I made these twice now -my first recipe with coconut flour- and they turned out good, even with my substituting the butter for coconut oil (and I use 1T honey, 1 T agave nectar instead of all honey) and fold in a few extra blueberries. I’ll definitely be making more coconut flour muffins in the future.. Mmm mmm! Oh ya, only complaint is the recipe leaves my little 6 cup muffin pan with one lonely empty muffin cup. I suppose it would stretch to 6 muffins if I only filled them half full instead of mostly full, but then they’d be too small.

  74. I used tapioca starch instead of baking powder and they turned out great. Got two pints of blueberries today and then saw your post. Just finished baking!

  75. I think you missed a few steps. I had to adlib… The mixture didn’t seem muffin like but I will reserve judgment until they come out of the oven..

  76. Instructions were incomplete. Doesn’t say when to add some of the ingredients. doesn’t say how many muffins this recipe is supposed to make. Looks like someone rushed through this just to get it done.

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