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DeBruynC1

Blueberry Coconut Muffins

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Rate this recipe 4.6/5 (14 Votes)

Ingredients

  • 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)

Details

Servings 10
Adapted from twopeasandtheirpod.com

Preparation

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.

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.

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