Blueberry Coconut Muffins

Jump to Recipe

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

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
10 muffins


  • 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


  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.

If you like these Blueberry Coconut Muffins, you might also like:

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!
Read More

CommentsLeave a reply

  1. Don’t you feel sooooo guilty when you’re trying to get something done and they’re standing there requesting you pick them up. I’m always like ahhh I need to get dinner done but I want to pick you up but but! Kay is a huge blueberry fan too (maybe they can go blueberry picking on their first date ;)). These look amazing

  2. I am often confused. . . when you say muffin pan, do you mean the LARGER of the cupcake -like pan, or regular cupcake pan and they are “called’ a muffin not a cupcake? Am I making myself clear?

  3. These look gorgeous both inside and out! Love the pic of Caleb’s hand reaching in for one! So sweet! Some of my most cherished moments are the ones when I put down the camera and enjoy a treat I’ve just baked with my little men!

  4. I am currently in a state of exhaustion from a certain photography project also…those long days of cooking and shooting are exhausting!! Glad to see you’re taking a mini break from it all with these muffins. The coconut triple threat within them sounds fabulous!

  5. These look so delicious! I just have one question for you: were you able to make a 1:1 substitution for the usual amount of butter? Did you have to add more liquid to the batter? (i’ve been wanted to make a coconut cake from my usual vanilla cake recipe and I thought that swapping the butter for coconut oil would help infuse a more consistent flavor, so I’m particularly curious about your experience!)


  6. What’s with posting 9 pictures of the same muffins. Not even ingredients and method.
    This seems to be a trend. I just askin why?

  7. Hi Maria. I love your blog! Recipes and photos, both. Keep up a great work!
    7 recipes in 1 day, wow! I make 2 max a day and always feel guilty when my little guy gets bored. I totally know how it is to cook and photograph with little hands and people around.:) Anyways, just thought to say hi.:) Cheers, Olena.

  8. Maria, these are awesome! Love the coconut flavor. I could’ve eaten the entire batch. Also a great treat for my daughter who’s almost 2. Thanks!!!

  9. Finally tried these today. They were absolutely wonderful. I used whole wheat pastry flour, and they turned out great. Will definitely be making these regularly.

  10. These were fantastic! I threw in flax seeds and one batch I did with raspberries instead of blueberries. And yes, they are going in the kid’s lunches for school.
    Do you have a nutritional breakdown on these guys?

  11. I made these with raspberries and they were amazing. I also made them into mini-muffins (better for mini hands) and they cooked for the same amount of time. Next I am going to try pineapple because we have some pineapple that needs to be used today!

Leave a Reply

Your email address will not be published. Required fields are marked *