Go Back
Freshly baked coconut flour blueberry muffins in paper liners on a wire cooling rack
Print Recipe

Coconut Flour Blueberry Muffins

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 servings
Calories: 185kcal

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.