Blueberry Coconut Muffins

By Maria Lichty

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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

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 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 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

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 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

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

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 | | Two Peas and Their Pod

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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!
4.82 from 32 votes


  • 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


  • Preheat oven to 350 degrees F. Grease muffin pan or line pan with muffin liners. Set aside.
  • In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
  • In a separate medium bowl, mix coconut oil, egg, coconut milk, and vanilla together.
  • 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.
  • 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.

Have you tried this recipe?

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

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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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  1. These look delicious! Can I use regular whole wheat flour? It’s very hard to find white whole wheat flour where I live 🙂

  2. 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 🙂

  3. 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.

  4. 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 : )

  5. 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.

  6. Made the recipe with red currant instead of blueberries. It tasted delicious! Thanks so much for the good idea 🙂

  7. 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!

  8. 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? ☺️☺️

  9. 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?

  10. Oh boy..this website is dangerous when dinner is long over and you’re just sitting around with the dessert munchies and a hot cup of coffee….. LOL!

  11. 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!

  12. These look great! Do you use canned coconut milk or the coconut milk drink that comes in a carton? Thank you! 

  13. 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. 

  14. 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.

    1. i was wondering the same thing. perhaps maria doesnt k now too much about gluten free. i wanted to know how it would be if i used corn meal instead of wheat flour. any ideas, anyone?

  15. 5 stars
    Thank you for this beautiful recipe. How long can they keep outside the fridge? It’s for my friend to take them with her for a 3 days stay at the hospital.

  16. 5 stars
    Absolutely delicious! I used muffin cases and got 11 although they didn’t fill up the case once baked! if you want muffin tops you’ll get less, maybe 6 or 7, the photos look more like cupcake cases than muffin ones which are larger. Great recipe, I used freshly grated coconut too. Thank you!

  17. 5 stars
    These muffins were delicious! I used organic all purpose flour, organic coconut milk from a can for extra creaminess, and I added some shredded coconut to the top of the cupcakes right when they came out of the oven.
    Easy and great recipe!

  18. 5 stars
    great recipe I didn’t have lite coconut so I browsed around and decided that the difference between lite and regular was fat content and the Google had a trick of just adding more water to it to reduce the calories (dilute) which is what the manufacturer does. So I decided I would not use the melted coconut oil and increase the coconut milk to 1 cup. the calories were about the same. it was a success. everyone enjoyed the recipe.

  19. 5 stars
    I was looking for a way to use up some coconut milk after making a curry dish and scored big with this recipe! Not only were the muffins absolutely delicious, but the recipe calls for the exact amount of coconut milk I usually have leftover in the can. This will be my new go-to for using the remaining milk. Thank you for a great recipe!

  20. 5 stars
    I made these with frozen raspberries as I didn’t have any blueberries and oh my they were delicious! I kept the recipe the same otherwise.

    So so yummy will make again!

  21. Thank you for this recipe! I have made it multiple times and my toddler and I just love these. I usually use regular white flour as that’s what I have on hand. I do half the sugar and substitute 1/2 a ripened (fresh or frozen) banana in for sweetness. I also do a mix of frozen blueberries and raspberries (my fave fruit!). The flavor combos are divine!! These also freeze well for anyone who is curious. They are great to pull out of the freezer and thaw for easy snacks for my little one 🙂

  22. 5 stars
    I had baked these in 2022. This time I substituted red fresh grapes for the blueberries. (Removed any noticeable seeds). 8OZ by weight. Quartered the larger ones to be the size of blueberries. Reduced the sugar to 1/3 cup. Added 1tsp coconut extract. Great recipe. Great texture.

  23. 5 stars
    I was looking for a recipe to use up coconut milk that I had. Found this recipe and love it. I love coconut. I doubled the recipe and made 12 large muffins with it. Next time I purchase coconut milk, I will be sure to do this recipe again. Moist and great tasting muffins.

  24. 5 stars
    Yum ! I used pineapple tidbits instead of blueberries. I got 14 muffins (12 to bring to work and 2 for the cook 🙂 by increasing the flour to 2 C, coconut milk to 250 grams, and oil to 1/3 C. I cooked at 350 degrees for 22 minutes. I tried some sweetened coconut on the top for just my two muffins but it got a little crispy so won’t do that moving forward. They are so moist the texture is a little weird – must be the coconut milk. I used full fat for that because it was what I had, and I halved a 500 g can. Maybe I will use a little less and freeze the rest next time. Thanks for the recipe!

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