Coconut Blueberry Muffins
Indulge in a tropical twist on a classic favorite with these Coconut Blueberry Muffins! Bursting with juicy fresh blueberries and complemented by the nutty richness of shredded coconut, these muffins are made extra moist and flavorful with creamy coconut milk and aromatic melted coconut oil. A hint of vanilla adds a touch of sweetness, while a sprinkle of golden turbinado sugar on top provides a delightful crunchy finish. Perfectly golden and ready in just 35 minutes, these muffins are an easy, crowd-pleasing treat for breakfast, brunch, or an afternoon snack. Plus, they’re a breeze to make—just mix, bake, and savor the tropical goodness!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Shredded unsweetened coconut
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.75 cups Coconut milk
- 0.5 cups Coconut oil (melted and cooled)
- 1 teaspoon Vanilla extract
- 1 cups Fresh blueberries
- 2 tablespoons Optional: Turbinado sugar for topping
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the flour, shredded coconut, sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk the eggs, coconut milk, melted coconut oil, and vanilla extract until smooth and fully incorporated.
Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Do not overmix.
Carefully fold in the fresh blueberries with a spatula, ensuring they are evenly distributed throughout the batter.
Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.
If desired, sprinkle the tops of the muffins with a small amount of turbinado sugar for added crunch and sweetness.
Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 129.4 g | 647% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1678 mg | 73% | |
| Total Carbohydrate | 365.4 g | 133% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 207.1 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 111 mg | 9% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 736 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
