Coconut Flour Blueberry Muffins

Posted on by Alex Maynard

Let’s explore with Coconut Flour.

Most of my recipes use almond flour and I think it’s time we mix it up a bit!

We’ve had our fair share of seasonal favorites like Apple Spice and everything Pumpkin, so naturally it’s time for us to make a Blueberry Muffin.  I’m sure Chocolate Chip will be soon enough.

PS – Easiest recipe … just mix everything in one bowl.

See this link to substitute almond/coconut flour.

Table of Contents

Ingredients - Coconut Flour Blueberry Muffins
Ingredients – Coconut Flour Blueberry Muffins

Ingredients

  • 3/4 cup Coconut Flour
  • 6 Eggs
  • 1/2 cup Coconut Oil, melted
  • 1/2 cup Blueberries (fresh or frozen)
  • 1/4 cup Sugar Substitute (Swerve/Pyure)
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Baking Soda

Directions

  1. Preheat oven to 355 degrees Fahrenheit.
  2. Add all ingredients, except blueberries, into bowl and mix well.
  3. Stir in the blueberries and leave a few for “decorating” on top.
  4. Line a muffin pan and fill halfway.
  5. Place remaining blueberries on top.
  6. Bake for 25 minutes.
1 Coconut Flour Blueberry Muffins
2 Coconut Flour Blueberry Muffins
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Final - Coconut Flour Blueberry Muffins
Plated- Coconut Flour Blueberry Muffins

Nutrition Facts

Nutrition - Coconut Flour Blueberry Muffins
Nutrition – Coconut Flour Blueberry Muffins
  • Total Servings:  12 Muffins
  • Serving Size:  1 Muffin
  • Total Carbs:  4.4g
  • Net Carbs:  2g
  • Fat:  12.3g
  • Protein:  3.9g

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