Coconut Blueberry Muffins

These Coconut Blueberry Muffins are going to make your day!

Nutiva Organic Coconut Blueberry Muffins Coconut Flour

4.3 from 8 reviews
Coconut Blueberry Muffins
Prep time
Cook time
Total time
Delicious gluten free muffins packed with moisture and flavor. Great for breakfast, snack or mid-day treat.
Recipe type: Breakfast
Serves: 12
  1. Preheat over to 350 degrees.
  2. Sift the coconut flour, baking soda & salt in a bowl.
  3. In a blender or bowl mix the milk, honey, eggs, coconut oil and vanilla.
  4. Add the chia seeds and blend on low. Let sit for 5-10 minutes.
  5. Pour the wet ingredients into the bowl with dry ingredients and mix well.
  6. Fold in the blueberries to mixture at the very end, and gently stir together.
  7. Spoon the batter into greased cupcake sleeves or tins.
  8. Bake at 350 for 25-30 minutes, until golden brown and cooked through.
  9. Cool on rack and serve.

With some basic, quality ingredients, your standard muffin can be transformed.
Coconut Blueberry Muffins Nutiva Organic
Delicious gluten-free muffins packed with moisture and flavor. Great for breakfast, snack or mid-day treat.

Coconut Blueberry Muffins


Interested in making another version of these? Try our Mini Berry Coconut Muffins.

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Organic Coconut Blueberry Muffins via


  1. Barbara says

    i can’t find the fat, fiber, carb or protein content for these muffins anywhere . Can you tell me where I can get those numbers please?
    Thank you,

    • Team Nutiva says

      Hi Shirley! We focus on whole, real foods and currently do not break down the calorie content for our recipes. We hope you will enjoy them all the same!

  2. Roxanne says

    Do these need to be stored in the refrigerator? Wondering because of the high egg content…. Thanks!

  3. frank says

    Approx 242 cals, 10g fat, 32g carb, 5g fiber, 5g protein. Used unsweetened almond milk instead if coconut milk and only 1/2 cup honey. Calculated on my fitness pal.

  4. Aise says

    thanks for this recipe. This is by far the most delicious and super nutritious muffin I baked so far. My hubby and my toddler love it! two thumbs up!

  5. Stephanie says

    These are fabulous!! I know this may be crazy since there are 6 eggs, but would you recommend a substitute? We have someone with an allergy.

    • Team Nutiva says

      Hi Stephanie – typically, we always try to recommend a non-egg substitute (like chia seed or flaxseed, banana, etc.). However, in this recipe, it simply won’t work due to the high amount of coconut flour. It’s very hard to bake with a lot of coconut flour if you don’t use egg. For smaller quantities of coconut flour (typically 2 tbsp. or less), the egg can be substituted. Here is a recipe of ours that does that, in which you might enjoy! –> Hope that helps!

  6. says

    I cooked these this morning and have just finished eating one – to die for! I was a bit naughty and added 1/2 cup white chocolate bits, but I have orders from my doctor to put on weight, so lucky me 🙂 Thanks very much for the great recipe, I will be using it again.

    • Team Nutiva says

      Hi – you are most welcome! We agree — this is one of our most favorite breakfast recipes. We are so glad you love it, too!

  7. Gretchen says

    I made them with raspberries (awesome) and the ultimate brand of canned coconut milk “Savoy” which is 70% coconut, no sugar or weird stuff. Not all coconut milk lists the percentage. This is thick and VERY coconut-y! Sprinkled them with Torbinado sugar prior to baking for a glistening crust. The combination of coconut flour and chia seeds yields a tender muffin, unlike the “spongy-springy-read tough” muffin that often comes from other non-gluten flours.

  8. Jessica says

    I’m new to gluten free baking (recently decided to go GF/DF) and when I made these they came out soggy. Maybe I over stirred the batter? Or maybe it was because my coconut oil is liquid and not solid? Any suggestions? Besides that, they are absolutely delicious!!!

    • Team Nutiva says

      Hi Jessica – perhaps you over stirred the batter, as they should not have been soggy. Hopefully they turn out better next time. (Also, you may need to bake a little longer?)

    • Team Nutiva says

      Hi Joyce – We have not tested it like that, so we can’t be certain, since it will bake differently in the middle, but give it a try! If it works great, let us know.

    • Team Nutiva says

      We do not advise cutting the chia seeds, as the recipe used 1/4 cup, and that is a fairly substantial amount. We have not tried it without the chia seeds, so we cannot know for sure the outcome. If you try it, please do let us know!

  9. says

    Fabulous recipe!
    I only had dehydrated blueberries and they turned out perfectly moist. Next time, I’ll add in ground flax seed and shredded unsweetened coconut.

  10. Yvonne C says

    I love these muffins but was hoping you can provide me with some nutritional information. Calories per muffin, protein gm, that sort of info. I will also share that I have amended your recipe by substituting your “Superseed Blend ” of ground flax, chia and hempseed with coconut for the chia seeds. I used 6 T of the Superseed Blend instead of the 4 T of the Chia seed. I love the consistency it gives. Thanks for making these delicious recipes for those of us who can’t eat grain flours.

    • Team Nutiva says

      Hi, Yvonne! We focus on whole, real foods and currently do not break down the calorie content for our recipes. There are many online calorie tools like My Fitness Pal that can help you with further information. Thanks!

  11. Selina says

    Please advise our Coconut Blueberry Chia Muffins are more of a crumble mixture. They have not bound together, I have even increased the milk content. What would you suggest please?

  12. says

    I am a little confused what is raw honey is it the same that is bought in a jar in supermarkets? Love the sound of the recipe with all the positive comments but are a little confused with 1/2 cup of raw honey + 2 tablespoons is this just additional honey? I would really prefer the measurements to be in grams rather than cupfulls. Cups are in a multitude of sizes. I look forward to your response. Thank you. Elaine

    • Team Nutiva says

      Hi, Elaine! Yes, just use honey of your choice….1/2 c. + 2 tbsp. (which is the measurements we use for all our recipes vs. grams). Hope you enjoy the recipe.

    • Team Nutiva says

      Hi, Brittney! We have not tested these muffins with that substitution, but it should be okay. Let us know if you try it!

  13. Lavinia says

    Hi, I’ve I made the coconut and blueberry muffins a couple of times with canned coconut milk.
    This time I decided to use coconut milk from a carton as it seemed easier to use.
    They came out looking like cupcakes. Was this a bad decision?

  14. JD says

    My co-worker brought these into work today. They were super delicious!! This is a great recipe! I am going to make some myself. Thanks for sharing.

  15. Earl Christie says

    I have made several batches of these muffins along with some variations:
    1. Flax meal substituted for eggs (1Tbsp meal: 2 Tbsp water). – Bob’s Red Mill Flax meal
    2. Tried defrosted frozen blueberries (adds blue streaks to the batter). – Kirkland
    3. Tried dried blueberries – fresh are best

    This is an excellent and versatile recipe – thanks very much for sharing.

  16. says

    These are pretty tasty. Just made the first batch and they turned out great. Thanks!

    But holy moly…I can’t believe how much honey is called for. A half a cup+?! That’s nuts. We used 1/4 cup and they’re definitely plenty sweet. Making muffins, not diabetes cupcakes! 😉

  17. Lori Beth says

    Hi! Just an FYI… I’ve read comments saying that flax eggs wont work for this recipe. I have a food allergy babe and he is allergic to literally everything. Oddly, the only thing in this recipe he couldn’t have were the eggs. It was worth a shot for me to sub in flax eggs despite the comments (i believe they were on the mini muffin page, which looks to be the same recipe). I did 6 TBS flax meal and 15 TBS water, let sit for about 10 mins while I worked on the rest of the recipe and tended to my babe. The muffins turned out to be the yummiest recipe I’ve ever made for him! I’ve tried other paleo/gluten free/allergen free/whatever recipes for cakes and breads and other baked goods. They have always turned out dry and brittle and a pain in the mouth to chew or an assault on the taste buds. But THIS recipe is down right amazing! My almost 3 year old has been running around for an hour singing “yummy muffins”! And he is in that picky stage where he won’t eat his usual safe foods. They are moist and hold together well. Great flavor. And minus the grainy texture (that I’ve actually found to enjoy about them) , are very muffin like. I was very surprised and impressed with this recipe. Thanks for the safe, healthy treat for my son! And myself : ) Oh, they are even yummier dipped in the left over coconut milk : P

  18. joanydv says

    I just made these for the first time. They are delicious, but very, very moist. Is that the way they should be or a little more dry? Also, when adding the melted coconut oil to the eggs and milk, which were cold, the coconut oil started to solidify and was lumpy in the batter. Could that have affected the outcome, or is that the way it should be? Thank you.

  19. says

    I love this recipe and going to make them right away but does anyone have any idea how many calories are in them. I guess would be fine. I am a diet and can only eat a certain amount of calories a day.


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