Nut Free, Low Carb Blueberry Coconut Muffins

Nut Free, Low Carb Blueberry Coconut Muffins

Nut-free low carb muffins! These easy and delicious blueberry coconut muffins can also be made dairy free simply by using coconut oil instead of butter. Make these for a great breakfast!

(5 votes, average: 4.60 out of 5)
Nut Free, Low Carb Blueberry Coconut Muffins


  • 2/3 cup coconut flour
  • Sweetener equivalent to 1/2 cup sugar
  • 1/4 cup unflavored whey or egg white protein powder
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 6 large eggs
  • 1/3 cup melted butter or coconut oil
  • 1/3 to 1/2 cup water
  • 1 tsp vanilla extract
  • 3/4 cup fresh blueberries
  • 1/4 cup toasted shredded coconut (unsweetened)


  1. Preheat the oven to 350F and line a muffin pan with silicone or parchment muffin liners.
  2. In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder and salt.
  3. Stir in the eggs, butter, 1/3 cup of the water, and the vanilla extract. If your batter is very thick, stir in more water, 1 tbsp at a time (low carb batters are thicker than their convention counterparts. It should be scoopable but not pourable).
  4. Gently fold in the blueberries and divide batter among prepared muffin cups. Sprinkle the tops with the toasted coconut and press lightly to adhere.
  5. Bake about 25 minutes, or until lightly browned and firm to the touch. Remove and let cool 15 minutes before serving.

Yield: 12

Food energy: 135 kcal

Total fat: 9.03g

Calories from fat: 81

Carbohydrate: 6.05g

Protein per serving: 5.68g

Total dietary fiber: 2.67g

Carolyn Ketchum
Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.

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Jan Krassner
Jan Krassner
5 years ago

Can I substitute Collagen Powder for the Whey Protein? Same amount (1/4 cup)?

5 years ago
Reply to  Jan Krassner

I was wondering the same thing!

5 years ago
Reply to  Jan Krassner

Maybe try it with half a recipe? (if you have a gram scale you can look up the gram weights of the ingredients online). I tried it with 1/4 cup chia seeds instead of protein powder and the muffins turned out fine.
I left out the blueberries though–I guess they would give some moisture maybe?

5 years ago
Reply to  kathryn

Forgot to add, used the paper liners and the baked muffin really sticks to them. Don’t know how it would do with the silicone ones but i would like to get some and try it out when we finish the 10 I made today.

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