These blueberry coconut muffins are delicious and gluten free, so anybody can enjoy them! They are made with coconut flour, as well as Greek yogurt. This recipe makes six muffins, which is perfect for a week of meal prep. If you have any extras (or want to make a larger batch), you can always freeze them and pop them in the microwave or toaster oven for a quick breakfast.

The use of Greek yogurt and eggs really gives these blueberry coconut muffins a protein boost, which is super important for breakfast. Starting your day with a protein-packed meal sets you up for success the rest of the day. It can help glucose regulation throughout the day and also help manage your satiety levels throughout the day, not leaving you to think about food for the rest of the day.

In addition to the health benefits of these muffins, they are so delicious! We think that blueberry pairs well with the mild coconut flavor from the coconut flour, but you can definitely experience with other add-ins. I think chocolate chips, pumpkin, even cinnamon apple would be delicious in these. Keep in mind, with pumpkin, you may want to decrease the amount of almond milk and/or Greek yogurt added in the recipe, which could take a bit of experimenting. But I bet it would be delicious, and I always encourage experimentation!

Want more breakfast recipes? Here’s a list of some of our favorites:

Blueberry Coconut Muffins

Course: Appetizers and Snacks, Breakfast
Cuisine: American
Keyword: Easy, High protein, Kid-friendly
Cooking Method: Oven
Condition: Chronic Kidney Disease, Diabetes, Gluten Free, Heart Health, Low Sodium, Vegetarian
Servings: 4 muffins


  • 1/2 cup coconut flour
  • 1/2 cup almond milk
  • 1/2 cup blueberries
  • 1/2 cup Greek yogurt vanilla
  • 3 egg
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda


  • Preheat oven to 350° F.
  • Prepare muffin tin by greasing with cooking spray.
  • Mix ingredients in a bowl. Pour batter into prepared muffin tin. It should create 6 muffins.
  • Bake for 30-35 minutes. Enjoy!


Carbohydrates: 15g | Protein: 9g | Fat: 6g | Sodium: 207mg | Potassium: 85mg | Fiber: 6g

Please note:

Nutrient info is an estimate and may contain errors.

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As a certified LEAP therapist, Dietitian Kathleen can help you solve your digestive difficulties with cutting edge research and state of the art protocols. Co-author of Cooking with Food Sensitivities Survival Guide.