Do you love muffins? Then you’re in for a treat! These muffins are so moist and delectably delicious. Plus – like most of my recipes – they are quick and easy to make. They’re also Paleolow carb, and Keto friendly (only 2 grams of carbs per muffin!), and keep for several days in the fridge. Enjoy!

Coconut Blueberry Muffins

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Baked Goods
Keyword: keto, low carb, paleo
Servings: 12
Calories: 57kcal


  • 12 parchment paper muffin liners (optional)
  • 12 cup muffin tin
  • 1 large mixing bowl


  • 2 Tbsp butter or coconut oil melted
  • 3 eggs
  • 2 Tbsp coconut milk
  • 30 drops liquid monk fruit or stevia 1 full dropperful, or to taste
  • ¼ tsp sea salt
  • ¼ tsp vanilla extract
  • ½ tsp lemon extract optional
  • ¼ cup coconut flour
  • ¼ tsp baking powder
  • ½ cup organic blueberries


  • Preheat oven to 400°F.
  • In large bowl, mix butter/coconut oil, eggs, coconut milk, monk fruit or stevia, salt, vanilla, and lemon extract if using.
  • Add coconut flour and baking powder, and mix thoroughly until there are no lumps.
  • Line muffin tin with parchment paper liners, if using (recommended for easy removal and cleanup), or grease muffin tins.
  • Pour batter into muffin pan.
  • Bake for 15 minutes.
  • Let cool, and serve!


Calories: 57kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 47mg | Sodium: 79mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.4mg