Blueberry Coconut Muffins

Photo by Chantal D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

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)

Directions

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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