Coconut Flour Blueberry Muffins – Gluten Free, Sugar Free & Keto (Edit recipe)

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Soft, sweet, and nut-free, these keto blueberry muffins made with coconut flour are everything you want in a low-carb, gluten-free muffin. Just 2g net carbs each, and no almond flour in sight. Whether you’re avoiding nuts or just over the almond flour slump, this recipe brings muffin comfort without the crash. Only 10 minutes of prep, no special tools, and they freeze like a dream. They’re light, tender, and actually taste like real muffins, not spongy low-carb imitations. These are the kind of muffins that feel like a treat but still work with your blood sugar and your bandwidth.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

9

Serves: 15

Ingredients

.5 cup Coconut Flour
.5 cup Granular Sugar Substitute - Swerve
.5 tsp Baking Powder
.25 tsp Salt
6 Eggs, large
.25 cup Heavy Whipping Cream
1 tsp Vanilla Extract, sugar free
6 Tbsp Butter, Unsalted
.5 cup Blueberries

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Prep your muffin tin. Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners or use a silicone tray if you have one.
2. Mix the dry ingredients. Grab a large bowl and whisk together the coconut flour, baking powder, sweetener, and a pinch of salt. Make sure there are no clumps.
3. Whisk the wet ingredients. In another bowl, crack the eggs and whisk by hand or use an electric mixer until light and frothy. Add the heavy cream, vanilla extract, and melted butter. Stir until smooth.
4. Combine everything. Slowly add the dry ingredients into the wet bowl a little at a time. Stir gently after each addition. The batter will be thick. That’s normal for coconut flour.
5. Fold in the blueberries. Gently stir the blueberries into the batter. Do not overmix or crush them. You want them to stay whole.
6. Fill the muffin tin. Scoop the batter into your muffin cups until they’re about three-quarters full. Smooth the tops with a spoon or your finger. Once they cool, you can just press from the bottom and the muffins pop right out.
7. Bake until golden brown. Slide the tray into the oven and bake for about 20-25 minutes. The tops should be golden brown, and a toothpick should come out mostly clean.
8. Let them cool. Take the muffins out of the oven and let them sit in the pan for 10 minutes. Then carefully transfer them to a cooling rack.

Notes

Storage Tips: Fridge: Store in an airtight container for up to 1 week. Let them cool completely before sealing to avoid condensation. Freezer: Freeze in a single layer, then transfer to a freezer-safe bag or container. Keeps for up to 3 months. Reheating: From fridge: Microwave for 15–20 seconds to soften. From freezer: Microwave 30–40 seconds or toast in the oven at 300°F for 5–8 minutes to revive the edges. I use this silicon muffin pan – no paper liners, no greasing.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	76
Fat:	7 g
Carbohydrates:	3 g
Protein:	3 g
Cholesterol:	17 g
Sodium:	41 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.