Blueberry Coconut Muffins

Name: Blueberry Coconut Muffins
Yield: 10 muffins
Ingredients: 1 1/2 cups white whole wheat flour; 1/2 cup granulated sugar; 1/2 teaspoon salt; 2 teaspoons baking powder; 1/4 cup coconut oil; 1 large egg; 3/4 cup lite coconut milk; 1/2 teaspoon vanilla extract; 1/2 cup sweetened shredded coconut; 1 cup blueberries

User Reviews

4.8

99 reviews

Excellent

Servings
10 muffins
Course
Breakfast, Baked Goods
Cuisine
American, International, Vegetarian, Vegan

Blueberry Coconut Muffins

Iris Warren

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Coconut muffins made with white whole wheat flour, coconut oil, coconut milk, coconut, and blueberries. Coconut fans will go crazy for these muffins!

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Ingredients

Servings

1 1/2 cups white whole wheat flour
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup coconut oil melted and cooled to room temperature
1 large egg or flaxseed replacement, see note
3/4 cup lite coconut milk
1/2 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1 cup blueberries fresh or frozen

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Instructions

Preheat oven to 350 degrees F. Grease muffin pan or line pan with muffin liners. Set aside.
In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
In a separate medium bowl, mix coconut oil, egg, coconut milk, and vanilla together.
Add the wet ingredients to the dry ingredients and stir with a spatula. Stir until just combined. The batter will be thick. Gently fold in the coconut and blueberries.
Divide batter among prepared muffin cups. Bake muffins for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Transfer muffins to a cooling rack and cool.
Note-you can make this recipe vegan by replacing the egg with 1 tablespoon ground flaxseeds and 3 tablespoons water. Stir together until thick and add to coconut oil, coconut milk, and vanilla.