Why You’ll Love Coconut Blueberry Chia Muffins Recipe

You’ll love this recipe because it…

uses wholesome ingredients like coconut flour and chia seeds for added fibre and texture
features juicy blueberries for a pop of freshness and flavour
is free of gluten and dairy, making it suitable for many dietary needs
produces muffins that are both satisfying and lighter in calories, making them a great grab‑and‑go treat
is fairly simple to make and great to prepare ahead so you always have something tasty ready

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup coconut flour
½ teaspoon sea salt
1 teaspoon baking soda
½ cup + 2 tablespoons raw honey
1 cup coconut milk
6 eggs
4 tablespoons melted coconut oil
4 teaspoons vanilla extract
4 tablespoons chia seeds
1 cup fresh blueberries

Directions

Preheat the oven to 350 °F (about 175 °C).
In a mixing bowl, sift together the coconut flour, sea salt, and baking soda.
In a blender, combine the honey, coconut milk, eggs, melted coconut oil and vanilla extract until well mixed.
Pour the wet mixture into the dry mixture and whisk gently (using a stand‑mixer whisk attachment if available). Then stir in the chia seeds.
Fold in the fresh blueberries gently so they’re evenly distributed.
Line or grease a muffin tin, then fill each muffin cup about ¾ full with batter.
Bake for about 25 minutes, until the muffins are golden brown and a toothpick inserted into the centre comes out clean.
As soon as they’re done, remove the muffins from the tin and place them on a cooling rack to cool.

Servings and timing

Makes: 22 muffins
Prep time: approx. 10 minutes
Cook time: approx. 25 minutes
Total time: approx. 35 minutes

Variations

Substitute fresh blueberries with frozen blueberries (no need to thaw) if fresh aren’t available.
For added texture or flavour, mix in a handful of chopped walnuts or pecans.
Swap honey for maple syrup (adjust slightly) if you prefer a different natural sweetener.
Use half vanilla extract and half almond extract for a different aroma.
Stir in a teaspoon of lemon zest for a citrusy lift.
Make smaller muffins (mini size) by reducing baking time by a few minutes.

Storage/Reheating

Storage: Store the muffins in an airtight container at room temperature for up to 2‑3 days. For longer storage, refrigerate for up to a week or freeze for up to 2‑3 months.
Reheating: To reheat, warm in a preheated 325 °F (160 °C) oven for about 5‑7 minutes (if refrigerated) or 10 minutes (if frozen) until warmed through. Alternatively, microwave a muffin on medium power for about 20‑30 seconds.

FAQs

What type of coconut milk should I use?

You can use full‑fat canned coconut milk for richness, or a lighter carton variety if preferred. The important part is that the milk is unsweetened and plain.

Can I use a different flour instead of coconut flour?

Coconut flour behaves very differently than wheat flour (it absorbs much more liquid), so substituting with regular flour will require significant adjustments. It’s best to stick with coconut flour or find a recipe designed for a different flour.

Are these muffins suitable for a gluten‑free diet?

Yes—since the recipe uses coconut flour (which is naturally gluten‑free) and no wheat flour, these muffins are suitable for gluten‑free diets, assuming all other ingredients are certified gluten‑free.

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. There’s no need to thaw them beforehand; just fold them into the batter gently. They may release a bit more moisture, so expect slightly softer texture.

How do chia seeds affect the texture?

Chia seeds absorb moisture and add a slight gel‑like quality, which helps provide a moist, tender texture and adds a bit of crunch/texture contrast when lightly whole.

Can I reduce the honey to make them less sweet?

Yes—you can reduce the honey somewhat, but keep in mind that the honey also contributes to moisture. If you reduce too much you may end up with drier muffins. Consider reducing by 1‑2 tablespoons and testing.

What size muffin tin should I use for 22 muffins?

Use a standard muffin tin (12 cups) and fill each about ¾ full. You’ll likely fill almost two tins or use one and bake in two batches to reach 22 muffins.

Can I make the batter ahead of time?

You can prepare the batter ahead, but for best texture bake immediately. If you refrigerate the batter, allow it to come closer to room temperature before baking, and you might need to add a minute or two of bake time.

Are these muffins suitable for freezing?

Yes—once fully cooled, place muffins in a freezer‑safe bag or container and freeze for up to 2‑3 months. Defrost at room temperature or gently warm in the microwave or oven.

How can I know when they’re done baking?

They should be golden brown on top and a toothpick inserted into the centre should come out clean or with just a few moist crumbs. They should spring back slightly when touched.

Conclusion

These Coconut Blueberry Chia Muffins combine wholesome ingredients, indulgent flavour and convenient snackability. Whether you’re looking for a grab‑and‑go breakfast, a wholesome afternoon treat, or a dietary‑friendly baked good, these muffins check all the boxes. With minimal fuss and great taste, they’re sure to become a go‑to recipe in your baking rotation.