Blueberry Coconut Muffins
User Reviews
4.8
-
Servings
10 muffins
-
Course
Breakfast, Baked Goods
-
Cuisine
American, International, Vegetarian, Vegan
Blueberry Coconut Muffins
Description
Blueberry Coconut Muffins combine white whole wheat flour, sugar, salt, and baking powder as dry ingredients with coconut oil, egg, coconut milk, and vanilla for wet components. The thick batter is gently folded with shredded sweetened coconut and fresh or frozen blueberries before division into muffin cups and baking at 350°F for approximately 18-20 minutes.
These muffins have a light sweetness enhanced by the natural flavors of blueberry and coconut. The texture balances moistness from coconut oil and milk with the added chew of shredded coconut. A toothpick inserted in the center should come out clean when done.
The recipe notes suggest replacing the egg with a flaxseed mixture to make a vegan version, maintaining the structure and moisture. They cool on a rack before serving, making them suitable for breakfast or snacks.
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 melted and cooled to room temperature
- 1 egg or flaxseed replacement, see note, large
- 3/4 cup coconut milk lite
- 1/2 teaspoon vanilla extract
- 1/2 cup coconut sweetened shredded
- 1 cup blueberries fresh or frozen
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.
User Reviews
Overall Rating
4.8
You'll Also Love
