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Blueberry Coconut Muffins
4.8 from 99 votes

Blueberry Coconut Muffins

Blueberry Coconut Muffins blend white whole wheat flour with shredded coconut and fresh or frozen blueberries for a moist, fragrant muffin. Coconut oil and coconut milk add richness and a subtle coconut flavor, while the vanilla enhances sweetness. The batter yields muffins with a tender crumb and pockets of juicy blueberries and chewy coconut.

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

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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Grease muffin pan or line pan with muffin liners. Set aside.
  2. In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
  3. In a separate medium bowl, mix coconut oil, egg, coconut milk, and vanilla together.
  4. 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.
  5. 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.
  6. 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.