Lemon-Blueberry Coconut Flour Muffins *

These muffins are made with coconut flour, which is high in fiber and protein.

The lemony flavor of these muffins combine with the blueberries so well. These are by far my favorite coconut flour blueberry muffin recipe.

  • 6 large eggs
  • 1/4 teaspoon unrefined salt
  • 1/4 cup fresh lemon juice
  • 2 Tablespoons fresh lemon zest
  • 1 stick (1/2 cup) butter, melted
  • 2/3 cup coconut flour, sifted
  • 1 teaspoon baking soda
  • 1/4 teaspoon  NuNaturals NuStevia™ White Stevia™ Powder
  • 1 cup plain yogurt
  • 2/3 cup blueberries (plus a few extra to sprinkle on top, if desired)

Heat oven to 375°F. Grease a muffin pan with a generous amount of butter or coconut oil; this is very important because the muffins will tend to stick if you don’t.

In a large bowl, with a wire whisk, beat the eggs, salt, lemon juice, and lemon zest. Slowly whisk in the butter in a steady stream.

In another bowl, mix together the dry ingredients – coconut flour, baking soda, and stevia powder.

Slowly add the dry ingredients to the wet ingredients and mix with a spoon/spatula until thoroughly combined.

Fold the yogurt into the batter, followed by the blueberries.

Divide the batter among the 12 greased muffin cups. Sprinkle tops with a few extra blueberries, if desired (it just makes for a nicer appearance). Bake for 15 to 20 minutes, until done – tops and edges of muffins will be light golden, and a toothpick inserted in center of muffin will come out clean.

Makes 12-14 muffins.

*Sugar-Free / Grain-Free

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


  1. Laura Strasser says

    We are currently non dairy. Would coconut milk be a good substitute for the yogurt, or is there something else you’d recommend.

    • The coconut milk could work just fine with some possible tweaks. Since the coconut milk tends to be more of a liquid than yogurt, you may have to use a little less of it. You would have to experiment and see how it works for you. Let us know if you do 🙂

  2. Hi, I was hoping to find out how much org whole cane sugar I should use for this recipe since I don’t have any NuNaturals NuStevia and honestly I don’t plan on buying it. If you could post a conversion that would be super helpful for your recipes, as there are more that look delicious! 🙂
    thank you, thank you!!!

    • Donna,

      You should be able to substitute whole cane sugar for the stevia in the recipe. But since I have not done this myself I would not know for sure if anything else in the recipe needs tweaking.
      I’ve found that 1/2 teaspoon NuNaturals Stevia Powder = 1 cup of sugar.

      Let us know how it turns out for you.

  3. Hi, I am trying to make these and they seem wrong. I have baked them the for the set amount of time, but they seem very soggy. They look great on top, but do not look like muffins. I am hoping to start cooking more this way for my family, but am getting discouraged by my results. I think the batter tasted good, just was hoping for a better end result.

    • Baking with coconut flour can take some getting used to and some fiddling around with. All brands of coconut flour act differently and absorb moisture a little differently.

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