Lemon-Blueberry Coconut Flour Muffins

Here's the Dish

If you’re like me and LOVE blueberry muffins…But you’re NOT IN LOVE with the calories, carbs, and sugar they contain, these muffins will be your dream come true!!! I made these muffins with coconut flour instead of white flour (coconut flour is a high fiber/high protein flour).  Also, I used honey and stevia in place of sugar, so not only are these muffins tasty, they are good for you!

(*Note: If you haven’t tried coconut flour yet, I highly recommend it! I get mine from Whole Foods, but you can find it online (Amazon) or many other places…But i’m telling you… this stuff rocks!  And a little goes a long way!)

Method

The estimated total time to make this recipe is 25 Minutes.

1

Preheat oven to 400 degrees.

2

Blend together eggs, butter, milk, honey, vanilla and lemon juice in a medium bowl.

3

In a separate bowl, combine coconut flour with baking powder, salt, and stevia (or splenda).Thoroughly mix dry ingredients into wet batter until there are no lumps.

4

Rinse blueberries (or de-frost if using frozen) and dry with paper towels. Fold blueberries into batter with a spoon or spatula.

5

Pour batter (dividing equally) into 6 foil muffin cups or muffin tins sprayed with non-stick cooking spray. *Paper muffin cups cause the muffins to stick!

6

Bake at 400 degrees F for 15 minutes.

Ingredients

3 Eggs
2 tbsButter
2 tbsMilk
2 tbsHoney
1/4 tspVanilla extract
1 tbs Lemon juice
1/4 cup Coconut flour
1/4 tspBaking powder
1/8th tspSalt
1/4 cupBaking stevia OR 1/2 cup sweetener of choice that measures like sugar 1
1 cup Fresh blueberries

1 I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 6-8, or adjust according to taste.

Katie's Tip!

If you haven’t tried coconut flour yet, I highly recommend it! I get mine from Whole Foods, but you can find it online (Amazon) or many other places!

Nutrition Breakdown

6 Servings (muffins)
100 Calories per serving
6 g Fat
15 g Carbohydrate
3 g Fiber
10 g Sugar
5 g Protein
3 WWP+*

*Weight Watchers Points per serving

77 Comments

Lindsey said:

I just bought fresh blueberries at the store today. If I get up early enough for church tomorrow I am going to make these. Awesome! An coconut flour is awesome!!!!

June 12th, 2010 — 7:10pm  |  Reply

katie said:

another AMAZING recipe katie!! what are the other nutritional values for this?! protein?! i must find coconut flour!!

June 12th, 2010 — 8:05pm  |  Reply

Meg said:

Oh YUM. I will need to makes these ASAP. :) I haven’t tried coconut flour before… I think I just might!

June 12th, 2010 — 8:57pm  |  Reply

Kris | iheartwellness.com said:

OH MY GOODNESS!!! I need to “vegan-ize” these muffins, because I need them…now!

Your posts are so wonderful!

xxoo

June 13th, 2010 — 9:11pm  |  Reply

Donna said:

Are these cupcake-sized muffins, or muffin-muffins?

June 14th, 2010 — 11:18am  |  Reply

Katie Farrell said:

Donna… I’m not exactly sure what your question is, but if I think I’m understanding you correctly, they are regular sized muffins! :)

June 14th, 2010 — 1:03pm  |  Reply

Naomi(onefitfoodie) said:

looks SO SO SO great katie!! i made the maple protein bars and they were so good!! i made themin a muffin tin instead of bars….still DELICIOUS!

June 14th, 2010 — 3:08pm  |  Reply

Jennifer said:

I really must give these a try. I just love muffins!

June 14th, 2010 — 4:08pm  |  Reply

Nancy Robbins said:

Can this recipe be duplicated to make 12
without compramising the taste?

June 15th, 2010 — 10:14am  |  Reply

Donna said:

Sorry Katie, I guess I meant is this recipe for the standard size cupcake pan (approx. 2″ diameter) or the Costco-sized muffins (I hope you know what I mean by Costco-size), you know the jumbo ones.

June 16th, 2010 — 10:20am  |  Reply

Angela @ Eat Spin Run Repeat said:

ahh these look delicious!! i’m buying the ingredients for them this weekend for sure! :)

June 17th, 2010 — 6:09am  |  Reply

Jenny Redford said:

I love blueberry muffins! This recipe looks soooo good. can’t wait to try it!

June 17th, 2010 — 10:53am  |  Reply

eatmovelove said:

I am BEYOND impressed with your recipes! Amazing-ness seriously! :)

August 8th, 2010 — 1:39pm  |  Reply

Sue said:

Can you use regular flour for this if coconut is not available without compromising the taste?

March 10th, 2011 — 7:14am  |  Reply

Ana Maria said:

my favorite muffins are banana and blueberry, so i will have to try these muffins!

March 17th, 2011 — 11:11am  |  Reply

michelle said:

where can I find coconut flour I so want to make these for my family they sound amazing

March 21st, 2011 — 7:52am  |  Reply

Cheryl said:

Oh my I think I need to buy the ingredients to make these..

March 23rd, 2011 — 7:50pm  |  Reply

Kayla (Little Miss Healthify) said:

I just made these with oat flour, they are delicious! A bit “eggy” but really really good! I also used freshly diced strawberries instead of blueberries, and didn’t stir them into the batter, but dropped them on top of the wet batter in the muffin tin.

June 20th, 2011 — 6:46am  |  Reply

Sasha said:

I am dying to try this!!! I havnt used coconut flour yet but have wanted to for a while, this recipe has convinced me to source some out for sure. What gorgeous and guilt free little muffins! Wonderful!

July 31st, 2011 — 12:41pm  |  Reply

Sandra said:

Hi, these look good! I was wondering what eight packs of stevia would be – maybe in tablespoons? I am in Europe and we can’t get it in packs since it hasn’t been approved as a food yet (we can buy it, however, because it’s allowed in cosmetics…). Also, I am assuming it’s the white powder and not the green? Thanks so much!

July 31st, 2011 — 4:27pm  |  Reply

Nicole said:

Can i use egg replacement for these? I only have egg white beaters on hand at the moment, would that make a big difference? Btw i LOVEEE your website and i want to try All of your recipes!

September 16th, 2011 — 7:57pm  |  Reply

Nicole said:

okay thanks so much for writing back! And one last question, i want to order some NuNatural stevia on amazon but was wondering if you get the white stevia powder? or the no carb blend? or the baking blend powder? haha i don’t want to order a bunch of the wrong product.. also i was looking at the liquid ones and they look pretty interesting… do you like those? and lastly I am officially in LOVE with pb2, it is amazing iv already gotten a bunch of my friends to buy it.. its like too good to be true, it taste exactly like peanut butter but more than half of the calories. It’s crazy! haha so thankk youu for introducing me to it! :)

September 18th, 2011 — 11:49am  |  Reply

Alyna said:

katie, your recipes are wonderful! I love the photographs and the fact that you put calories on everything!

January 9th, 2012 — 1:16am  |  Reply

Abby said:

Does the coconut flour give any coconut taste at all? I absolutely hate the taste of coconut! Thanks!

March 7th, 2012 — 8:34am  |  Reply

Lauren said:

Could you add protein powder to these?

March 27th, 2012 — 5:08pm  |  Reply

Veronica said:

Hi Katie,
Just finished making the lemon blueberry with coconut flour muffins and I am not sure about the taste?! I doubled the batch and used exactly the same ingredients that is listed in your recipe. The only thing different is that I substituted 3 regular eggs for Egg Beaters All Natural Natural Egg Whites instead! I wanted It to be lesser calories but I am not sure if that makes a difference with these muffins taste or texture?! They are a bit dense, taste coconutty, but I am not really sure if they are suppose to be like this or not?! I hope that the egg substitution was a bad thing?! What do you think?! They don’t seem to look as nice as your picture, but I think they taste good!! They are not like regular boxed muffins?!

April 27th, 2012 — 8:06pm  |  Reply

Dashing Dish said:

hi veronica! just probably not the greasy sugar muffin your used to, but i’m glad you sitll liked them! i would keep the recipes as is… the taste will change if you change the recipes! :)

April 28th, 2012 — 6:45am  | 

Dashing Dish said:

and coconut flour does leave a coconut taste! :)

April 28th, 2012 — 6:45am  | 

snenny said:

Hey Katie :)

I’ve made these muffins twice now, and they’re absolutely delicious! I’ve made them exactly to recipe specifications, but although they taste great, the top cooks and the bottom always remains goop… even when I’ve left the muffins in the oven for twice the time specified in the recipe. Have no idea why this is, any suggestions? They’re so yummy I’d make them again regardless, but it’s easier to eat as a firm muffin than with a spoon when I’m on the go :) The only thing I can think of is that I used liquid honey rather than set honey?

April 30th, 2012 — 11:41am  |  Reply

Dashing Dish said:

perhaps increase the baking time? all ovens are different! :)

April 30th, 2012 — 12:44pm  | 

snenny said:

I’ll give it a go :) I’ve already tried more than doubling the baking time, but maybe I’ll set it to a slightly lower heat and bake for longer. Thanks!

April 30th, 2012 — 2:02pm  | 

mary talley said:

The same thing happened to me. Solution? Slightly less liquid. How? I had been using jumbo eggs, switch to 3 med. or large or is 2 jumbos. Also 1 cup of blueberries is a lot for the amount of batter called for. Try 1/3 less at least. Put batter in first; then, the blueberries push in slightly. They will sink some but not all the way to the bottom. If using frozen blueberries, roll in coconut or oat flour first to help eliminate too much of the blueberry juice from escaping. PS I use coconut oil instead of butter. Healthier & 2/3 less calories since 2/3 of the fat is MCT oil which the body does not store but burns for energy immediately. Good luck. (The coconut texture is very different. Today I’ll try half coconut & half oat.)

January 29th, 2014 — 3:28am  | 

Kelly Duncan said:

I have been watching my sugar and my families sugar intake for awhile now and I love XyloSweet. It is interchangeable with sugar, but I almost always use less.

May 2nd, 2012 — 4:47pm  |  Reply

Dashing Dish said:

thanks for sharing kelly!

May 2nd, 2012 — 4:56pm  | 

Courtney Steggall said:

Thank you for introducing me to coconut four! I had never heard of it before and now I want to use it in all my baking! It is so yummy! Are you planning on coming out with any other recipes using it?

May 22nd, 2012 — 8:50am  |  Reply

Keira said:

I accidentally bought the baking formulation of Stevia, so one cup equals one cup of sugar. Is there a way to adjust the amount so I could use the baking formulation in this recipe or should I go and just buy Stevia?

June 1st, 2012 — 11:23pm  |  Reply

Dashing Dish said:

i would try 1/2 cup of the baking stevia. Add 1/4 cup to start, and taste it, and add another 1/4 cup if its not sweet enough. It may need about 2 tbs extra moisture to balance out the added dry ingredients, so add a few tbs water if the batter is really thick.

June 2nd, 2012 — 6:23am  | 

Kelly@Leafy Not Beefy said:

Would frozen blueberries work alright in place of fresh? These sound/look delicious!

June 7th, 2012 — 3:36pm  |  Reply

Michelle said:

They turned out delicious, but took longer to bake and the tops never did rise….Wonder what I did wrong lol? Will definitely make again and try to figure it out :-)

June 10th, 2012 — 12:47pm  |  Reply

pzq said:

I like your blog and this is the first recipe I have tried. I made these this morning but the muffins that came out of the oven did not look anything like the picture! I am an experienced baker and this is the first time I have used coconut flour. I followed the recipe exactly and used Truvia(erythritol with stevia) as the sweetener. Mine turned out flat, flat, flat! They were also a little burnt on the sides and bottom. They tasted alright, and we had to flip them out of the foil muffin liners, and ate them off of a plate like little cakes. They were also extremely sweet.

My oven is calibrated, my baking powder is fresh, I used 3 large eggs, Bob’s Red Mill Organic Coconut Flour, and fresh blueberries. Do you have any advice so that I can make muffins that look like the picture? Did you use a convection oven when you baked those pictured? I found your blog and tried this recipe based on the picture of these muffins and would like to try other recipes on your blog. Thanks!

June 23rd, 2012 — 7:30pm  |  Reply

Dashing Dish said:

really not sure what went wrong, coconut flour can be tricky at times, but the nutritional benefits far outweigh a ‘flat’ muffin :)

June 25th, 2012 — 6:37am  | 

pzq said:

Thank you for your reply. I just googled ‘muffin dome top’ and found numerous suggestions to not fill the muffin cups to the top, otherwise there is nothing for the batter to grab onto while rising in the oven. Your recipe made exactly 6 muffins, filled right to the top in a regular sized muffin tin. Perhaps that was the problem.

June 25th, 2012 — 10:39pm  | 

mary talley said:

All sugar substitutes cook or bake up differently, depending on the base filler. I uses stevia with maltodextrose and a 1:1 ratio sub for sugar for this particular recipe. My same sogginess was due to excess liquid from jumbo eggs and the large amount of blueberries. (For exactness, eggs should be measured & not be by the no of them. Also weighing everything instead of measuring is the most exact you can be.) I compensated by adding a little more coconut flour (2 T) & less blueberries for that batch. Starting from scratch, I will next time use 2 jumbo eggs (& weigh them) & not change flour (but will weigh it as flour amt really can vary, using a measuring cup). Also, put in the batter first. Then put the blueberries on top, pushing in slightly. They’ll fall some, but not to the bottom. In this manner, you have control over exactly how many blueberries are in each muffin so that they won’t be soggy. Coconut flour just reacts differently to everything; so, you must experiment a lot. I love it. I also prefer coconut oil to butter. I also like this site & the recipes. Good luck. PS If using frozen blueberries, roll in coconut for oat flour first to form a barrier so that the blueberry juice will not seep into the batter as much. I had also lowered my oven temp by 50 deg & baked longer. Even the average oven thermometer can be off. Patient trial & error, over and over.

January 29th, 2014 — 4:06am  | 

Dena Boden said:

Whew… just found the cheapest best coconut flour that I must share with you all: http://www.digestivewellness.com/itempage-1525-24-11-1754.html
Can’t wait to try this recipe, yum!

July 3rd, 2012 — 2:33pm  |  Reply

jess said:

I have made these a few times now. The best ones were made with a few changes. I added 1tsp of cultered buttermilk blend powder and 1/2 baking soda along with a bit more baking powder. Our muffins turned out much fluffier and rose better. They had a bit more of traditional muffin taste. I believe the added buttermilk helps curb some of the coconut taste. My kids love these!

July 6th, 2012 — 9:52am  |  Reply

Alicia said:

Do you have the rest of the nutritional breakdown for these? Protein, carbs, fat? Thanks! : )

July 9th, 2012 — 6:27am  |  Reply

Dashing Dish said:

i don’t, for my old recipes i just figured calories, but you can plug ingredients into a recipe calculator online…sorry! :)

July 9th, 2012 — 6:36am  | 

Nicole Sandlin said:

Do these freeze ok? Getting ready to make a bunch of different healthy grab-n-go breaksfasts for when school is back in.

August 14th, 2012 — 10:22pm  |  Reply

Dashing Dish said:

Sure do! :)

August 15th, 2012 — 5:50am  | 

Monika said:

Hi Katie,

I made this recipe today and it didn’t turn out like your picture at all. I followed the recipe exactly, and the top were burnt, the inside was gooey, and it didn’t have the same fluffy consistency like a muffin should have.

August 15th, 2012 — 1:26pm  |  Reply

Nicole Sandlin said:

The nutrition facts are:
calories: 97
carbs: 12
fat: 3
protein: 5
This was determined by myfitnesspal.com

:)

August 16th, 2012 — 10:36am  |  Reply

kristin said:

Hello Katie, I really love your site and plan on making these muffins tomorrow. I have a question, can I use agave syrup instead of the baking stevia? How much would I use? Could I even use regular sugar?

August 30th, 2012 — 10:16am  |  Reply

Dashing Dish said:

hi kristin, i would use regular sugar! the agave would change the whole recipe since it is a liquid! :) i would do 1/2-3/4 cup sugar! :)

August 30th, 2012 — 11:34am  | 

Kristin said:

Hi Katie,
I used 1/2-3/4 cup of regular sugar instead of stevia (as recommended over agave syrup). The muffins were completely soggy. I followed everything else exactly so im not sure what went wrong. I think ill have to try them again this time with the stevia to see if that makes the difference.

September 1st, 2012 — 11:13pm  |  Reply

Dashing Dish said:

hmm…strange! it may have been the sugar bc i’ve never made them with sugar. i’m sorry about that! try stevia! :)

September 2nd, 2012 — 6:54am  | 

Emily said:

Would I be able to substitute whole wheat flour for the coconut flour?

September 27th, 2012 — 5:41pm  |  Reply

Dashing Dish said:

not for this one, for oat flour yes, but coconut is pretty different as far as how they absorb liquids

September 27th, 2012 — 7:19pm  | 

Lindsay Phillips said:

Instead of butter could I use coconut oil? If so, what amount? Thanks in advance!!

October 5th, 2012 — 1:35am  |  Reply

Lindsay Webb said:

I’m so excited to find a coconut flour muffin recipe on your site! I love all of your oat flour muffins, but I am trying to cut grains out of my diet. Do you have any recommendations on how to adapt this recipe to other flavors, like banana or apple?

October 16th, 2012 — 10:07pm  |  Reply

Kristen said:

Love your shake recipes, and these looked and sounded SO GOOD – even ordered the coconut flour JUST to make these… Flavor was okay… The tops were definitely done and set, but the bottoms were really wet and wouldn’t come out of the cups without a spoon. Definitely need to try these again!

February 2nd, 2013 — 5:45pm  |  Reply

Dashing Dish said:

try a foil or silicone liner…and coat your blueberries (make sure they are fresh not frozen) in the coconut flour before putting them in the batter, this will prevent them from sinking down and making the muffins to wet :)

February 3rd, 2013 — 3:38pm  | 

Lora Greenman said:

Made these last night and they turned out really nice. They were done in the time stated. I made sure my blueberries were completely dry before adding them to the batter. Thanks Katie.

April 3rd, 2013 — 7:43am  |  Reply

Leonie said:

I just made these and they taste fantastic. Mr 7 thinks they are yummy too and has just come back for seconds. I have a question about baking with coconut flour though. I’ve been trying out recipes for about 6 weeks and my muffins etc never come out anything like the pictures on any of the blogs! My muffins are eggy in texture and not at all cakey or fluffy. in this case I did leave out the stevia because I am limiting sugars and only sweetening with honey or maple syrup. (They were sweet enough with the honey and fruit) Would leaving out the stevia have caused the muffins to be eggy and not fluffy? Are my eggs too big? Love to get some ideas about what it going on with my baking :-)

October 24th, 2013 — 3:34am  |  Reply

Thoughtful Cooking said:

Any idea if swapping out fruits would matter? My daughter loves strawberries and I’m wondering if I could just substitute an equal amount of strawberries for blueberries in your recipe?

January 6th, 2014 — 3:52pm  |  Reply

Jennifer said:

I just made these muffins and they’re very, very good. Not hard to prepare and pretty quick to bake. They are sweet and moist with just the right amount of coconut and lemon. I’m planning to bake a batch of 24 soon and freeze some for later. Absolutely recommend these!

January 11th, 2014 — 2:00pm  |  Reply

Lisa B. said:

I found your recipe and was excited to give it a try. Sadly, my muffins turned out way different from yours! I followed the recipe exactly but they ended up horribly mushy. Is it because I used frozen berries?

January 31st, 2014 — 5:37pm  |  Reply

Dashing Dish said:

yes! :) frozen have tons of water …try fresh!

February 10th, 2014 — 8:05am  | 

Jami said:

Can you replace the honey with more stevia or is it used as a binder or something? not supped to have honey on this new diet I’m doing

February 23rd, 2014 — 11:24am  |  Reply

Katie Farrell said:

Thanks Kris! :) I am sure you could.. tofu maybe in place of eggs!?

June 14th, 2010 — 8:40am  |  Reply

Katie Farrell said:

For sure Nancy! :) Just double all the ingredients!

June 15th, 2010 — 10:35am  |  Reply

Katie Farrell said:

Hey Donna…I used standard sized! :) Hope that helps! :)

June 16th, 2010 — 7:15pm  |  Reply

Katie Farrell said:

You can use regular flour..however the amount will vary because coconut flour and regular does not bake up the same. I would have to test it out before telling you for sure but i’d try 1 cup flour and see how they pan out! :)

March 10th, 2011 — 8:55am  |  Reply

Katie Farrell said:

sandra…that would be about 1 tbs!

August 1st, 2011 — 8:35am  |  Reply

Katie Farrell said:

hi nicole… egg replacements would work great! thanks for the sweet words!!! xo

September 18th, 2011 — 9:41am  |  Reply

Katie Farrell said:

great ? nicole! i get the white powder stevia!

i also use the baking blend when baking as well, because it is cheaper and it goes a long way! but the packets will work for baking too!

I do use the liquid drops, they go a long way, and they taste great, but the packets are more convenient for me (i can bring them in my purse and such!)

and about the peanut flour, (pb2) i would suggest buying it on nettrition.com it comes in a 2lb bag for only 8$ i think, and only 5$ flat rate shipping, so i generally order my protein bars there when i’m doing an order (they also have protein powder for cheap!)

hope that helps!

September 19th, 2011 — 10:32am  |  Reply

Katie Farrell said:

Hey Abby, it actually does have a slight coconut taste. I would recommend some of my other muffin recipes to you using oat flour such as my strawberry shortcake muffins, my chocolate muffins, or my banana muffins!

March 7th, 2012 — 11:25am  |  Reply

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