Keto Coconut Flour Blueberry Muffins

These keto coconut flour blueberry muffins are soft, tender, and bursting with juicy blueberries. Finished with a tangy, sugar-free lemon glaze, they bring all the flavor of your favorite coffee shop treat, but without the processed carbs.

Made with coconut flour, they're naturally gluten-free, tree-nut free and perfectly low carb, delivering that classic muffin texture without any grains.

Keep a batch in your fridge or freezer, and you'll have a quick and satisfying option ready for breakfast or snacking anytime.

If you prefer baking with almond flour, be sure to check out our keto almond flour blueberry muffins for a delicious alternative.

I have an entire collection of keto muffin recipes you may want to also check out.

Why You Will Love These Keto Coconut Flour Blueberry Muffins

Keto blueberry recipes like these coconut flour muffins allow you to enjoy blueberries while on a low-carb diet.

These low-carb coconut flour blueberry muffins work because they are:

• Keto and low carb friendly - Made with coconut flour and sugar substitute, not wheat flour and sugar.
• Gluten free - Coconut flour and no hidden gluten containing ingredients.
• Bakery style texture - The combo of eggs, butter, cream cheese, and sour cream keeps them rich and moist.
• Packed with blueberries - Use fresh or frozen berries for a burst of sweetness in every bite.
• Bright lemon glaze - Finished with a tangy, sugar-free lemon glaze.
• Perfect for meal prep - Store in the fridge or freezer for grab and go breakfasts all week.

Ingredients & Tools Needed For Coconut Flour Blueberry Muffins

Disclosure: Some of the links below are affiliate links, meaning that, at no additional cost to you, I will earn a commission if you click through and make a purchase.

The following is a list of materials and ingredients you will need to bake your blueberry muffins:

For the muffins

• Eggs, at room temperature: Provide structure and moisture and help the coconut flour absorb liquid without drying out. They also give the muffins a nice lift.
• Full fat cream cheese, at room temperature: Adds richness and a gentle tang and helps create a soft, tender crumb that stays moist in the refrigerator.
• Unsalted butter, at room temperature: Brings classic buttery flavor and extra fat, and creams easily with the sweetener and cream cheese for a smooth batter.
• Granulated keto friendly sugar substitute: Sweetens the muffins without adding sugar, keeping the recipe low carb while still tasting like a bakery muffin.
• Coconut flour:The main gluten free, low carb flour here, very absorbent and perfect for creating a thick, fluffy batter that bakes up into satisfying muffins.
• Full fat sour cream: Offers extra moisture, richness, and a little tang that balances the sweetness and helps keep the crumb tender.
• Baking powder: Helps the muffins rise and set, so they are not dense and heavy.
• Sea salt: Brings out all the flavors and keeps the sweetness in balance.
• Vanilla extract: Flavor that pairs perfectly with blueberries and lemon.
• Fresh or frozen blueberries: Provide juicy bursts of flavor and a classic blueberry muffin feel while staying keto friendly when spread through the whole batch.

For The Keto Lemon Glaze 

• Confectioner's style sugar substitute: Creates a smooth, glaze without sugar and dissolves easily for a silky finish.
• Lemon juice: Gives bright, fresh citrus flavor and thins the glaze to drizzling consistency.
• Lemon extract:Boosts lemon flavor without adding too much extra liquid.
• Grated lemon rind or zest: Sprinkled over the top for a pop of color and an extra hit of lemon flavor.

Tools Needed

• Sifter
• Mixing bowl
• Electric stand mixer or hand mixer
• Cupcake liners
• Muffin or cupcake tin

How To Make Keto-Friendly Coconut Flour Blueberry Muffins

Begin by preparing your ingredients so everything comes together smoothly. Take the eggs, cream cheese, and butter out of the refrigerator and let them sit until they reach room temperature.

This helps them blend easily and prevents lumps in the batter. While you wait, preheat your oven to 400°F and line two standard muffin pans with paper liners so they are ready when your batter is mixed.

In a medium mixing bowl, whisk together the coconut flour, baking powder, and sea salt until everything is evenly combined. This step ensures that the baking powder is distributed throughout the batter and that there are no hidden clumps of dry ingredients. Set this bowl aside.

In a large mixing bowl, add the softened butter and cream cheese. Using a hand mixer or stand mixer, beat them together until the mixture is completely smooth and creamy.

Add the granulated keto sweetener and vanilla extract, then continue to beat until the mixture becomes light and fluffy. This creaming step adds air and helps create a soft muffin texture.

Next, add the eggs one at a time. Beat well after each addition and pause to scrape the sides and bottom of the bowl so everything gets incorporated.

With the mixer on a low speed, begin adding the dry coconut flour mixture to the wet ingredients.

Add it gradually, mixing just until everything is combined. Stop a couple of times to scrape down the sides of the bowl.

As you mix, you will notice the batter becoming very thick and fluffy. This is exactly what you want when working with coconut flour, so do not be tempted to thin it out.

When the dry ingredients are fully incorporated, set the mixer aside and switch to a spatula. Gently fold in the sour cream until it disappears into the batter and everything looks smooth.

Then carefully fold in the blueberries. If you are using frozen blueberries, you can add them straight from the freezer.

Use a light hand so you do not crush the berries or streak the batter too much.

Spoon the thick batter into your prepared muffin pans, filling each liner about three quarters full. The batter will hold its shape, so you can smooth the tops slightly if needed.

Because this batter is on the heavier side, the muffins will not rise dramatically, and filling the cups generously helps you get nicely rounded tops.

Place the pans in the preheated 400°F oven and bake the muffins for 5 minutes. This initial burst of heat helps set the top and encourages a gentle dome.

Without opening the oven door, reduce the temperature to 350°F and continue baking for another 10 to 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs.

Keep an eye on them near the end, as coconut flour can dry out if baked for too long.

When the muffins are done, remove the pans from the oven and let them cool for a couple of minutes. Move the muffins to a cooling rack and allow them to cool for at least 10 minutes before adding the glaze.

If they are too hot, the glaze will slide right off instead of setting nicely on top.

Best Sugar-Substitutes

As far as which sugar substitute to use for these sugar-free blueberry coconut flour muffins, I have a few recommendations.

Lakanto Monk Fruit Classic is their white granulated version, and it's my go-to option whenever a recipe calls for granulated white.

It's my favorite since the texture and flavor are what I have found to be the closest to real sugar.

The brand Swerve, which is an erythritol blend, also makes a great white granulated sugar substitute. It's a great option that's more accessible to many, as it can be found in most grocery stores now.

You could also use the stevia and erythritol-based brand Pyure if you prefer to use a granulated white stevia-based sweetener.

You'll have to use half the amount of Pyure since it's doubly sweet.

Lastly, if you can't easily find a more natural sugar substitute, you can also use Splenda with great success.

I know not everyone would agree with me here, and I respect this, but in my book, it's still better than regular sugar.

Plus, I find it doesn't have much of an aftertaste. It's also more economical, so there's that too.

For more information on the best sugar substitutes to use on the keto diet, be sure to check out our guide.

Are Blueberries Keto Friendly?

Blueberries are one of the higher carb berries, but they can absolutely fit into a keto or low carb lifestyle in moderation.

In this recipe, the two cups of blueberries are spread across the whole batch of muffins, so you get the flavor and little bursts of fruit without overloading on carbs.

If you need to lower the carbs even more, you can reduce the blueberries slightly and still get great results.

Tag Us

I sure hope you will give these gluten-free coconut flour blueberry muffins a try. Once you do, make sure you remember to tag us on  Instagram and Facebook. 

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

Grab Our Books!

In case you don't know, we have two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

It's our prayer these keto cookbooks will help make keto a delicious breeze for you.

Join Our Jesus And Keto Movement 

Looking for an online support system to help you stay the course? As a family, we came to the keto diet, looking at it from a Christian perspective.

As believers, we live our lives supported by God's grace. So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

When we followed the Holy Spirit's prompting, we got on the path to real transformation. 

Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives. 

We invite you to join our Private Facebook Group and see if it's not the key you have been missing.  

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.

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