Keto Blueberry Muffins with Coconut Flour

If you’ve been searching for the best keto blueberry muffin with coconut flour, this is the recipe you’ll come back to again and again. These muffins are light yet filling, naturally sweetened, and packed with plump blueberries in every bite. They’re ideal for breakfast, a snack, or even dessert without ever spiking your blood sugar.

Unlike many low-carb muffins that turn out dry or dense, this version gets it just right. The secret? Coconut flour combined with the perfect ratio of eggs and yogurt for a soft, springy texture that holds up beautifully. And because it’s naturally grain-free, gluten-free, and low in carbs, it fits perfectly into your keto plan.

Easy to prep and even easier to love, these keto blueberry muffins with coconut flour make staying on track taste like a real treat.

Why You’ll Love This Recipe

There’s something surprisingly comforting about a warm, homemade muffin especially when it fits your lifestyle without compromise. Here’s what makes these keto blueberry muffins with coconut flour worth baking:

• They come together fast. No complicated steps just mix, scoop, and bake. Great for weekday mornings or quick meal prep.
• They’re low in carbs but high in flavor. You won’t miss the sugar or flour. These are soft, satisfying, and naturally sweet.
• They actually feel like muffins. No strange aftertaste. No rubbery texture. Just a springy, moist crumb and juicy berries in every bite.
• They’re freezer-friendly. Make a batch now, save a few for later. They reheat beautifully.

Most keto muffins lean dry or dense. This recipe avoids all that. You get something closer to what you’d expect from a bakery light, flavorful, and just indulgent enough.

Ingredients Needed

This recipe keeps it simple. Here’s what you’ll need to make these keto blueberry muffins with coconut flour:

Dry Ingredients

• 6 tablespoons (42g) coconut flour: sifted to prevent clumps
  
• 2 teaspoons (8g) baking powder
  
• 3 tablespoons (38g) monk fruit sweetener: or any keto granulated sweetener
  
• ¼ teaspoon salt

Wet Ingredients

• 3 large eggs: room temperature is best
  
• 1 tablespoon butter, melted and cooled
  
• 6 tablespoons (85g) plain yogurt:also at room temperature
  
• 1½ teaspoons vanilla extract

Blueberries

• 3½ oz (86g) fresh or frozen blueberries: don’t thaw if frozen

Notes & Swaps

• No dairy? Use coconut oil and a non-dairy yogurt.
• Sweeteners: Monk fruit, erythritol, or allulose work. Just don’t use liquid sweeteners they’ll mess with the batter.
• Frozen berries? No problem. Keep them frozen and dust lightly with coconut flour before folding in. This helps prevent streaks.

Tip: Coconut flour absorbs a lot of moisture. Stick with the listed measurements for best results.

How to Make Keto Blueberry Muffins with Coconut Flour

These muffins are easy to throw together. You’ll mix everything in one bowl, and they bake in about half an hour. Here’s how to do it.

Step 1 – Preheat the oven and line your tin

Turn your oven on to 350°F (175°C).
Line a 6-cup muffin pan with silicone or paper liners. If you skip liners, grease the pan lightly so the muffins don’t stick.

Step 2 – Combine the dry ingredients

In a large bowl, stir together:

• coconut flour
• baking powder
• sweetener
• salt

If the flour looks clumpy, give it a quick sift first. It helps avoid lumps later.

Step 3 – Add the eggs

Crack in the eggs. Stir gently until the mixture looks combined. It might seem thick or dry  that’s expected at this point.

Step 4 – Mix in the rest of the wet ingredients

Add:

• melted (and slightly cooled) butter
• plain yogurt
• vanilla extract

Stir slowly but firmly until the batter turns thick and uniform. It won’t be runny. You should be able to scoop it.

Step 5 – Fold in the blueberries

Drop in the blueberries and fold them in carefully. If you’re using frozen ones, toss them in a bit of coconut flour first. That keeps the batter from turning blue.

Try not to overmix  the berries will break if you stir too hard.

Step 6 – Fill the muffin cups

Scoop the batter into your lined muffin cups. Use a spoon or knife to spread the tops a little. The batter won’t spread much on its own in the oven.

Step 7 – Bake

Slide the tray into the oven and bake for 30 to 35 minutes, until the tops look golden and a toothpick comes out clean.

Start checking around the 28-minute mark if your oven runs hot.

Step 8 – Cool completely

Take the muffins out and let them rest in the pan for 20 minutes. They’ll be soft at first but firm up as they cool.

After that, move them to a wire rack and let them cool all the way before peeling off the liners.

Pro Tips & Troubleshooting

Baking with coconut flour can be tricky if you’re not used to it. These tips will help you get consistently great results and avoid common pitfalls that lead to dry, dense, or oddly textured muffins.

Pro Tips for Better Muffins

• Let the batter sit for 3–5 minutes before scooping. Coconut flour takes a minute to absorb liquid fully, and this short rest makes a big difference in texture.
• Use room-temperature ingredients. Cold eggs or yogurt can cause the melted butter to clump. That affects how the batter mixes and bakes.
• Don’t overfill the cups. Coconut flour doesn’t rise like wheat flour. Fill each cup about ¾ full and smooth the tops for even results.
• Check early. Ovens vary. Start checking for doneness at 28 minutes. A golden top and clean toothpick are good signs it’s ready.

Mistakes to Watch For

• Overmixing the batter. This can break the blueberries and make the texture gummy. Mix just enough to combine.
• Using too much flour. Always measure coconut flour by weight (42g) if possible. It’s very absorbent, and even a little extra can dry things out.
• Removing them too early. If you take the muffins out of the pan too soon, they may collapse or stick. Let them cool at least 20 minutes before handling.
• Skipping the liners. These muffins are delicate when warm. Silicone or parchment liners make cleanup easier and help the muffins keep their shape.

A Simple Trick

Want extra flavor? Add a pinch of cinnamon or lemon zest to the batter. Either one gives the muffins a subtle boost without changing the macros much.

Serving, Storage & Variations

These keto blueberry muffins with coconut flour are best served fresh, but they hold up well for days perfect for make-ahead snacks or grab-and-go breakfasts.

How to Serve

• Enjoy them slightly warm or at room temperature. They’re great plain, but even better with a little butter or sugar-free jam.
• Pair with black coffee or unsweetened almond milk for a low-carb breakfast.
• Serve alongside scrambled eggs or a yogurt bowl for a more filling meal.

Storing the Muffins

• Room Temperature: Store in an airtight container for up to 2 days. Leave the lid slightly ajar if you want to keep the tops from getting too soft.
  For general food safety storage timelines, see the FoodSafety.gov cold food storage chart.
• Refrigerator: Keep them in a sealed container for up to 5 days. Let them come to room temp or warm briefly before eating.
  According to USDA leftovers safety guidelines, homemade baked goods like these should be eaten within 3–5 days if refrigerated.
• Freezer: Wrap each muffin tightly in parchment or plastic wrap. Store in a freezer-safe bag for up to 2 months. For safe freezing and thawing methods, refer to the USDA’s Freezing and Food Safety guidelines.
• To thaw: Let sit at room temperature or microwave for 20–30 seconds.

To thaw: Let sit at room temperature or microwave for 20–30 seconds.

Variations to Try

• Add a crunch: Stir in chopped walnuts or sliced almonds for texture.
• Switch the berries: Raspberries or chopped strawberries also work well. Just keep the total amount around 3½ oz.
• Try a flavor twist: Add lemon zest to brighten the flavor, or a dash of cinnamon for warmth.
• Make it dairy-free: Use coconut oil and a non-dairy yogurt like almond or coconut-based.

Nutritional Information

Here’s the full breakdown for one keto blueberry muffin with coconut flour, based on the recipe as written:

Nutrient	Amount (per muffin)
Calories	95 kcal
Carbohydrates	4g
Protein	4.7g
Fat	5.7g

These values are estimates and may vary based on the specific brands or ingredients you use.

Why It’s a Smart Choice

• Low in net carbs: ideal for keto, diabetic, or low-glycemic diets
• Balanced macros: a nice mix of fat, protein, and fiber keeps you full
• No added sugar: naturally sweetened with monk fruit or erythritol

Tip: If you swap ingredients, plug them into a nutrition tracker like Cronometer or MyFitnessPal to get accurate numbers.

Conclusion

These keto blueberry muffins with coconut flour are proof that eating low-carb doesn’t mean giving up baked goods that actually taste good. They’re soft, just sweet enough, and full of juicy blueberries without the sugar crash.

You’ll love how easy they are to make, how well they freeze, and how they satisfy that muffin craving without messing with your goals. Whether you’re meal prepping or just want something quick for breakfast, this recipe works.

Frequently Asked Questions (FAQ)

Here are the answers to common questions about making keto blueberry muffins with coconut flour especially if you’re new to baking with low-carb ingredients.