Coconut BlueBerry Muffins -

Coconut BlueBerry Muffins

blueberry muffins

Coconut BlueBerry Muffins

This coconut blueberry muffins recipe is by my friend Kelcie Yeo.  She has one of my favorite recipe blogs “Kelcie’s Kreations” that you can find here

BlueBerry Muffins Ingredients:

This recipe should make about 6-12 small-medium sized muffins

6 free range eggs
1/2 cup melted coconut oil
1/2 cup grade B maple syrup or try this keto syrup
1 tbsp. vanilla extract
1/2 cup coconut flour
1 tsp. aluminum-free baking powder
1 cup wild blueberries

BlueBerry Muffins Instructions:

Step #1:  Whisk together eggs, melted coconut oil, maple syrup and vanilla.
Step #2:  Whisk in coconut flour.
Step #3:  Let it sit for 10 minutes (to thicken).
Step #4:  Add in blueberries and baking powder.
Step #5:  Spoon into greased muffin tin.
Step #6:  Bake at 350 for 20-25 minutes.  Let cool, serve and enjoy!

Dr Jockers Comments: 

I LOVE blueberry muffins!  When I gave up grains I thought I would never eat muffins again (as depressing as that sounds).  However, as I experienced the great health benefits of going grain-free I forgot about the incredible flavor and texture of muffins.  This is the best of both worlds – grain-free and easy on blood sugar levels while loaded with high quality nutrition and packed full of flavor!

Personally, I prefer to use stevia as my major sweetener but for an occasional treat grade B maple syrup is fantastic.  It is lower glycemic and contains a lot of B vitamins that help the body deal with glucose metabolism more effectively.  Blueberries are loaded with anti-oxidants and coconut and pasture raised eggs are full of healthy fats.   Enjoy!

Be sure to leave a comment and let us know how you like these!


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8 Responses to Coconut BlueBerry Muffins

  1. Dianne November 26, 2013 at 8:26 pm #

    I think the coconut oil / coconut flour ratio is incorrect. I made these to day and we were not able to eat them. I cooked them for 35 minutes instead of the 10 suggested minutes and they were still not done in the center. The oil in the bottom of each muffin tin was a clear sign to me that the coconut oil needs to be reduced and the coconut flour needs to be increased. I

    • Dr. Jockers November 28, 2013 at 7:35 am #

      That is very good to know Diane! Thanks for the tip! Blessings!

  2. Angie May 20, 2014 at 8:51 am #

    Double recipe fail. What an expensive mistake. Do NOT use this recipe. As the previous poster pointed out, the liquid oil ratio is not correct. At 10 min these muffins are oil soup.

  3. Jody Scott May 24, 2014 at 3:45 pm #

    I checked with Kelcie and she said it was 1/2 cup coconut oil
    I am going to try it with this revision.

  4. Annette B December 20, 2014 at 11:33 pm #

    I made these muffins they turned out great! I made them with raspberrys instead! I put them in big muffin pans instead of standard. I used the exact recipe. I baked them at 350 for 15 min then turned the heat down to 300 degrees for another 17min they are perfect! Yummy too!! Thanks for the great recipe!

  5. Elaine December 23, 2014 at 12:25 pm #

    i made these muffins and although I had to cook longer than the recommended time, they turned out moist and delicious! They needed a bit more sweetness so I added 1/4 cup date sugar

  6. Deb June 11, 2017 at 9:57 am #

    if you are trying to maintain the low carb and low insulin response then no you could not use banana

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