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Blueberry Chia Seed Muffins

These grain, dairy, and sugar free muffins are about to be your new favorite!

Blueberry Chia Seed Muffins instantloss.com

If you’re like me and you love breakfast, this is a healthy breakfast food that you don’t have to feel guilty about eating. Another great thing about these muffins, is that they give you a pick me up for the day to help keep you energized. 

I love recipes that are super easy to make and this is one of those. Most of the ingredients are ingredients you can find in your pantry. Who doesn’t love that? These are also amazing to make and take to social gatherings. They’ll be the first things to go. My family really enjoys these muffins. They’re a constant in our home and we have them for breakfast often. 

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If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations! 

5 from 2 votes

Blueberry Chia Seed Muffins

Makes 12 muffins
Print Recipe


  • 1 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 6 eggs
  • 1 cup coconut milk
  • 1/2 cup plus 2 tablespoons Raw Honey
  • 1/4 cup coconut oil
  • 4 teaspoons vanilla extract
  • 1/4 cup chia seeds
  • 1 cup blueberries


  • Preheat the oven to 350°F.
  • In a bowl, sift the coconut flour, baking soda, and salt.
  • In a blender or another bowl, add the eggs, coconut milk, honey, coconut oil, and vanilla. Stir to combine.
  • Add the chia seeds and blend on low or stir to combine. Let sit for 5 to 10 minutes.
  • Add the wet ingredients to the dry ingredients bowl and stir well to combine.
  • Fold the blueberries into the mixture and gently stir to combine. Spoon the batter into a greased cupcake pan or cupcake sleeves.
  • Place in the oven and bake at 350°F for 25 to 30 minutes, until cupcakes are golden brown and cooked through.
Author: Brittany Williams


  1. I just made these, inspired by your post! My sons ate two apiece before I could stop them. Totally delicious. Thank you.

          1. Im from a family of maple syrup producers, so maple syrup is easy for me, however do you see or know if the weight lose is different using MS?

  2. I substituted with gluten free flour and found I needed to add 1/2 cup +, more of the gf flour because the batter was too liquid.
    I also had only 5-eggs, so I added 1/4 c unsweetened apple sauce.
    It turned out well and husband approved (not easy to get his approval).

    Thanks Brit. I too have an autoimmune disorder which has been under good control with some of the diet changes you have made.
    Continue spreading the Good News! More power to you. God Bless you and yours,

  3. A couple questions:
    ~When I sifted the coconut flour, there were some larger pieces that would not sift. I just put that in. It tasted fine, but thought I’d inquire.
    ~When a recipe calls for coconut oil, does it mean solid or liquid?
    ~Any high altitude changes you suggest?
    ~finally… do you have a conversion chart or cheat sheet for if a recipe calls for different flours?

    1. -I always just press those large pieces through the sifter till they break down.
      -If it needs to be liquid I’ll specify.
      -We live in San Diego so I don’t really have any high altitude suggestions, sorry. :/
      -I do not. It typically varies from recipes to recipe and you kind of have to experiment a bit.

  4. These look amazing! Wondering if I could sub another fruit or dairy free chocolate chips? My son can’t have blueberries.

  5. So I followed the recipe to the T and the batter was very watery. Not sure if it’s supposed to be that way or not? They are currently in the oven so I guess I’ll see what happens.

        1. You can actually use either canned or carton coconut milk it will not make a difference 🙂

  6. I just made these this morning because I saw a comment from someone else that if they had a coffee shop they would offer these. They are very good! I didn’t see that is was supposed to make 12. Mine must have been a little smaller because I got 12 standard size and 21 mini muffins.

  7. My favorite muffings to make. Directions were so simple to follow and made 12 regular size muffins. They taste just as good as a local bakery.

  8. These ones are tasty! I’ve made them this way and I’ve also made them with zucchini as well. I just need to figure out how to make them less dense. That is my only “complaint” about these.

    1. Have you figured out how to make it less dense? I was thinking maybe applesauce instead of coconut oil or maybe instead of the full six eggs. Not sure, but agree they are too dense for my taste.

  9. Made these muffins today. Great recipe! This will be a new favorite. Plenty of batter to make 12 generous muffins. Just found you yesterday. Thanks for sharing your story on the Instant Pot Community page. Will definitely be making more of your recipes!

  10. These are AMAZING!!! Like seriously amazing. For me they made 16 huge muffins. Not sure why…not complaining. All the more for the breakfast stash! Thank you so much for an amazing breakfast muffin recipe!!

  11. I made these muffins today and only sub I made was almond flour for the coconut flour. I used coconut milk from a can as well. The batter was not thick and the result was very egg-y. Has anyone tried decreasing the eggs? It seems like 6 eggs is quite a bit for muffins. Thank you.

    1. Hi Dana, You can not sub almond flour for coconut flour. Coconut flour requires a similar water to flour ratio whereas Almond flour requires much much less water because it’s so oily.

        1. Coconut flour is super absorbent so a little bit of coconut flour goes a long way. Unfortunately almond flour is not an exact swap. If you have a coconut allergy, you can always substitute 1/4 cup arrowroot powder for every 1 tablespoon coconut flour.

  12. Wow! These are amazing!!! Would these be considered a treat or could you eat one for breakfast when trying to lose weight?

  13. These are amazing! I’ve lost count of the number of times I’ve made these over the past few weeks. I would never have guessed that you could make muffins in a blender, LOL! Thanks for posting this – definitely going to try your other blender muffins too 🙂

  14. Do you have the nutritional info or know how to calculate sugar/carbs, calories, sodium for this recipe? My husband has very specific restrictions that we need to manage to. From the ingredients this recipe looks like something he could have!

    1. I put it into My Fitness Pal, and, based on 12 muffins, it came out to around 182 calories, 23 carbs, 10 fat, 6 protein, 46 sodium, 17 sugar. I did not add the baking soda, salt, and vanilla to get the totals. I also used canned coconut milk.

  15. With all the coconut ingredients do these come out tasting at all like coconut? I’m not a very big fan of the coconut flavor.

  16. I wonder how this would work if I were to add some lemon zest and lemon juice to the liquid. Might just have to try that!

  17. Has anyone tried to make these in a 9×9 baking dish? I made them with the muffin liners and with oiling the muffin pan and both times about half the muffin stuck to the pan/liners.

  18. I made these last night & they taste delicious! I even got a thumbs up from my picky eater husband AND my Mom! I was wondering if I leave out the chia seeds, would it affect the thickness of the batter In a negative way because of chia’s gelatinous quality? I’m not a fan of the feeling of the seeds getting stuck in my teeth, similar to poppy seeds.

    Thanks, Brittany, for all your hard work! We love your recipes🥰

  19. These are delicious!! I added cinnamon and used Almond Milk! Do you store them in the fridge? How long will they keep and can you freeze?

    1. Hi Lindsay,
      Yay! I am so happy to hear that you loved them! Personally I love to store my muffins in the freezer in an air tight container. They will keep for up to 6 months.

    1. Hello Karen,
      No you can not use oat flour as a substitute for this recipe, and I personally have never made the recipe with anything but coconut flour so if you were to try substituting it would definitely be a new experiment.

  20. 5 stars
    Thank you SO much for a coconut flour muffin recipe!!! I have an almond allergy and have been looking for a good breakfast muffin :). Grab and go breakfast. Again, THANK YOU!!!

    1. Hi Ginger,
      You need six eggs for this recipe because coconut flour is extremely absorbent and in order to keep the correct consistency and have it fluff up the right way you need six eggs.

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