Erin’s Recipe Rundown
I love muffins — they’re delicious, versatile, and perfect any time of day.
This coconut flour blueberry muffin recipe lets you make a quick, healthy, and portable breakfast that’s ideal for busy mornings.
Why you’ll love it: These muffins are naturally gluten- and dairy-free, simple to prepare, and popular with the whole family. They also make great on-the-go snacks.
Top tip: You can use fresh or frozen blueberries. If using frozen, thaw and pat them dry before adding to the batter so the coconut oil doesn’t firm up and to avoid streaks of blue in the mix.
xoxo erin
Featured Comment
From Emily: “So soft and fluffy! I never knew coconut flour could be this versatile. I love blueberry muffins and these are no exception!”
Ingredients You’ll Need
Notes on key ingredients for these coconut flour blueberry muffins. See the recipe card below for exact measurements.
- Coconut flour: Very absorbent and behaves differently from other gluten-free flours — measure carefully.
- Eggs: Coconut flour needs several eggs to bind and provide structure; room-temperature eggs help with rise.
- Applesauce: Unsweetened applesauce balances the density of the coconut flour.
- Coconut oil: Melted coconut oil works well; neutral oils can be used if preferred.
- Maple syrup: Use 100% pure maple syrup or honey as the sweetener.
If you love blueberries, explore other recipes for muffins, compote, scones, and cobbler using blueberries for more variety.
How to Make Coconut Flour Blueberry Muffins
Overview: mix the wet ingredients, add the dry ingredients, then gently fold in the blueberries. Fill liners about two-thirds full and bake.
Tip: use unbleached paper liners and sprinkle a little turbinado sugar or chopped pecans on top for crunch. Bake until a toothpick comes out clean, cool briefly in the pan, then finish cooling on a wire rack.
Coconut Flour Blueberry Muffins (Easy!)
Originally published in 2014, this recipe remains a reader favorite.
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Ingredients
- 4 large eggs
- 1/3 cup (80ml) neutral oil
- 1/4 cup (60g) applesauce, unsweetened
- 1/3 cup (80ml) maple syrup or honey
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla
- 3/4 cup (90g) coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup (70g) blueberries, fresh or frozen
- Raw turbinado sugar and/or chopped pecans for sprinkling (optional)
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper liners.
- In a large bowl, whisk together the eggs, melted coconut oil (or neutral oil), applesauce, maple syrup or honey, vanilla, and apple cider vinegar.
- Add the coconut flour, baking soda, and salt; mix until thoroughly combined. Gently fold in the blueberries. Scoop batter into the prepared muffin pan, filling each liner two-thirds full. Top with turbinado sugar or chopped pecans if desired.
- Bake for 17–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy.
Notes
Dairy-free: The recipe is dairy-free as written.
Make-ahead: Coconut flour batter is best baked right after mixing for optimal texture.
To store: Cool completely and keep in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. A paper towel in the container helps absorb excess moisture.
To freeze: Cool completely, place in a freezer bag, and freeze up to 3 months. Thaw at room temperature for about 1 hour.
Nutrition
| Carbohydrates: 12g
| Protein: 3g
| Fat: 9g
This post was originally published in February 2014 and updated with new photos and instructions in September 2025.