Blueberry Coconut Muffins

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Blueberry Coconut Muffins with triple the coconut-coconut oil, coconut milk, and shredded coconut! A great back to school or any day breakfast treat! 

Blueberry Coconut Muffin Recipe on twopeasandtheirpod.com

We’ve had a busy week in the kitchen. We are working on a photography project for a client and have been cooking up a storm! Josh and I have a good system down. We make the recipes together, I take pictures while Josh cleans up and preps for the next recipe. Josh deserves a gold star for doing so many dishes:)

We made and shot seven recipes in one day. We were both tired at the end of the day, but our little Caleb was bursting with energy. I think he missed having our full attention. He got bored with the tupperware drawer, his books, and shows. So we took him to the park before bedtime.

The next morning, we prepped the kitchen again for another long day and I think Caleb knew what was going on because he started crying and kept saying “I’ll hold you.” We put our work aside for awhile to make Caleb a special breakfast treat, Blueberry Coconut Muffins.

Blueberry Coconut Muffin Recipe on twopeasandtheirpod.com Made with coconut oil, coconut milk, and coconut!

Caleb loves blueberries. He asks for them multiple times a day, every day. I knew he would enjoy blueberry muffins for breakfast.

Blueberry Coconut Muffin Recipe on twopeasandtheirpod.com Coconut fans will love these muffins!

I decided to make a coconut muffin base because Caleb also loves coconut. Our Raspberry Coconut Waffles are Caleb’s favorite so I was hoping he would enjoy Blueberry Coconut Muffins too!

Blueberry Coconut Muffins on twopeasandtheirpod.com

I used Gold Medal Flour’s White Whole Wheat Flour. I love baking with this flour. You get the benefits of whole grains with a nice and light texture. I also used coconut oil, lite coconut milk, and shredded coconut. Triple the coconut, triple the deliciousness!

Blueberry Coconut Muffins on twopeasandtheirpod.com Kids and adults love this recipe!

The muffins were easy to whip up and only took about 20 minutes to bake. While I was taking photos, Caleb snuck up in front of me and helped himself to a muffin. I couldn’t get mad, these were his muffins. And I don’t blame him for not being able to wait, they smelled amazing!

Easy Blueberry Coconut Muffins on twopeasandtheirpod.com

I didn’t need to ask Caleb if he liked them. His blueberry face and big smile gave me my answer. Josh and I sat down at the table with our little pea and enjoyed Blueberry Coconut Muffins for breakfast. It was just what we all needed.

Simple Blueberry Coconut Muffins on twopeasandtheirpod.com

The muffins are tender and bursting with coconut and blueberries! We loved them and think you will too!

Take some time out this weekend and make Blueberry Coconut Muffins. They also make a great back to school breakfast or after school snack. So get these muffins on the menu. It will make going back to school a lot easier!

Simple Blueberry Coconut Muffin Recipe | twopeasandtheirpod.com | Two Peas and Their Pod

Blueberry Coconut Muffins

Coconut muffins made with white whole wheat flour, coconut oil, coconut milk, coconut, and blueberries. Coconut fans will go crazy for these muffins!
5 from 1 vote
Servings
10 muffins

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 large egg or flaxseed replacement, see note
  • 3/4 cup lite coconut milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut
  • 1 cup blueberries fresh or frozen

Instructions

  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.

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This post is in partnership with Gold Medal Flour, but our opinions are our own.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Do you think that it would be ok to sub regular milk for the coconut milk? We are currently in a snow storm, and that is the only ingredient that I am missing 🙂

  2. This is my new favorite blueberry muffin recipe and my 3 year olds favorite to gobble up. I did leave out the sweetened coconut as we were out and added raw sugar to the tops.

  3. Hi Maria and Josh!
    I just wanted to say thanks for posting this recipe, I just made a batch of the muffins and they were delicious! I just shared the recipe on my blog and figured out they cost 38p (or 62 cents) each! That’s incredible : )
    Thanks,
    Alicia

  4. Delicious! I just made them with 1/3 cup of dried cranberries (I don’t like too many berries), almond milk, and flax. I had unsweetened coconut so I added about 2 tbsp of sugar. I also added a couple drops of almond extract because I had some extra on hand.

  5. I made these late last night and had to wait until this morning to try them! They are really good. I only had about 1/3 cup of sugar left, and it still sweet enough for us with the blueberries and sweetened coconut. I used Silk coconut milk, unsweetened, and it worked out great.
    Thank you for writing recipes with coconut oil instead of butter… I have been trying to substitute when possible, without changing the texture/taste too much!

  6. Hi!! I so am loving your website ever since!!!

    One question, is this gluten free recipe? If not, what can I convert this to be gluten free? ☺️☺️

  7. I cannot buy that type of flour where I live. I can use either whole wheat or all purpose. What amount do I use and which do I use?

  8. Great recipe. Love it! My little bubba will love it too! I substituted the sugar with 1/2 cup of honey (mixed in with the wet ingredients) and the muffins turned out delicious! I’ll be making this again!

  9. 5 stars
    Came across your recipe last week when I was looking for a muffin recipe that I could adapt easily for a low iodine diet. First batch I made with blueberries and it was fantastic. Made this a second time today but instead of blueberries I used frozen cherries and almond extract and omitted the the flaked coconut. Just as good as the blueberry version. This will be in my regular rotation even after the diet restrictions are lifted. 

  10. 5 stars
    Made these for a second time today. Instead of blueberries I used frozen sweet dark cherries and almond extract. I switched the flaked coconut for sliced almonds.  This recipe is easily switched up to make different flavor combos.  I love the fact that I usually have the ingredients on hand. Next time I will try orange and cranberry. This is going into my regular rotation.

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