There is something so refreshing about starting your morning with a burst of fresh fruit. As the spring sun begins to peek through your windows, you deserve a treat. These Coconut Flour Blueberry Muffins are exactly what your kitchen needs right now.
They are light, tender, and perfectly sweet for a healthy reset. You will love how easy it is to whip up a batch. These muffins deliver a wholesome breakfast experience that your whole family will enjoy.
Why You’ll Love This Recipe
This recipe is a total winner for anyone wanting a grain-free treat. It uses coconut flour which is naturally high in fiber and very filling. You will love how the fresh berries create little pockets of warm jam. These are perfect for a healthy reset after a busy week.
They feel indulgent but are made with simple, better-for-you ingredients. You don’t need any fancy equipment to get a great result. Your kitchen will smell like a cozy neighborhood bakery in no time.
Simple Method
Making these muffins is much easier than you might think. You just whisk your wet ingredients and then stir in the dry ones. The secret is letting the batter rest for a few minutes to thicken. Even if you are new to grain-free baking, you can master this easily.
Ingredients You’ll Need
These muffins use mostly pantry staples and fresh seasonal produce at its best.
- 1/2 cup coconut flour, sifted
- 4 large eggs, room temperature
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries
Step-by-Step
- Preheat oven to 350°F (175°C) and line a muffin tin with 6 paper liners.
- In a medium mixing bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract until emulsified.
- Incorporate the coconut flour, baking soda, and salt into the wet mixture, stirring until no lumps remain.
- Let the batter rest for 5 minutes to allow the coconut flour to fully hydrate and thicken.
- Gently fold the fresh blueberries into the thickened batter using a spatula.
- Distribute the batter evenly among the 6 muffin liners, filling each approximately three-quarters full.
- Bake for 20 to 25 minutes until the tops are firm to the touch and a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack for final cooling.
Best Ways to Enjoy It
Serve these muffins warm with a little bit of butter or honey. They pair beautifully with a hot cup of coffee on a lazy morning. You can also serve them alongside some Greek yogurt for a full meal. Set a beautiful table and enjoy a slow start to your day.
Storage & Reheating
Store your leftovers in an airtight container in the fridge for five days. They also freeze wonderfully for up to three months for quick snacks. Simply reheat them in a 350°F oven for about five minutes to restore the texture. This makes them a great make-ahead option for busy school mornings.
Recipe Tips
- Don’t skip the five-minute rest period for the batter.
- Always sift your coconut flour to avoid any stubborn lumps.
- Use room temperature eggs so the coconut oil stays melted and smooth.
- For a spring twist, add a teaspoon of fresh lemon zest.
- Gently fold the berries so they do not burst before baking.
- Double the batch if you are feeding a hungry crowd.
- Check for doneness with a toothpick to ensure a tender crumb.
Ways to Switch It Up
- Swap blueberries for raspberries for a tarter flavor profile.
- Use honey instead of maple syrup for a different floral sweetness.
- Add a handful of chopped walnuts for a bit of extra crunch.
- Make it dairy-free by sticking with the coconut oil as written.
Common Questions
Can I substitute another flour for the coconut flour?
Coconut flour is very unique because it absorbs a lot of liquid. You cannot swap it 1:1 with almond or wheat flour. It is best to stick to the recipe for the best results.
Can I use frozen blueberries?
Yes, you can use frozen berries if fresh ones are not in season. Do not thaw them first, as this can turn your batter purple. Just toss them in straight from the freezer.
Will my kids actually like these?
Absolutely, because they are naturally sweet and have a soft texture. The blueberries make them fun to eat and very colorful. They are a kid-approved breakfast staple in my house.
I hope these Coconut Flour Blueberry Muffins bring a little sunshine to your morning. They are the perfect way to enjoy a healthy reset this spring. Happy baking!
— Lidia
Ingredients
- 1/2 cup coconut flour, sifted
- 4 large eggs , room temperature
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon sal t
- 1/2 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 6 paper liners.
- In a medium mixing bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract until emulsified.
- Incorporate the coconut flour, baking soda, and salt into the wet mixture, stirring until no lumps remain.
- Let the batter rest for 5 minutes to allow the coconut flour to fully hydrate and thicken.
- Gently fold the fresh blueberries into the thickened batter using a spatula.
- Distribute the batter evenly among the 6 muffin liners, filling each approximately three-quarters full.
- Bake for 20 to 25 minutes until the tops are firm to the touch and a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack for final cooling.
