Menu Enter a recipe name, ingredient, keyword...


Blueberry Coconut Muffins


Google Ads
Rate this recipe 4.6/5 (14 Votes)


  • 1 1/2 cups 1 1/2 cups Gold Medal White Whole Wheat flour
  • 1/2 cup 1/2 cup granulated sugar
  • 1/2 teaspoon 1/2 teaspoon salt
  • 2 teaspoons 2 teaspoons baking powder
  • 1/4 cup 1/4 cup coconut oil, melted and cooled to room temperature
  • 1 large 1 large egg (or flaxseed replacement, see note)
  • 3/4 cup 3/4 cup lite coconut milk
  • 1/2 teaspoon 1/2 teaspoon vanilla extract
  • 1/2 cup 1/2 cup sweetened shredded coconut
  • 1 cup 1 cup blueberries (fresh or frozen)


Servings 10
Adapted from


Step 1

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.


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.


You'll also love

Review this recipe

Blueberry Cheesecake Ice Cream (Dairy Free, Paleo) BLUEBERRY SOUR CREAM COFFEECAKE