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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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
Directions
Step 1
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.
Step 2
In a large mixing bowl, whisk together the flour, shredded coconut, sugar, baking powder, and salt until well combined.
Step 3
In a separate medium bowl, whisk the eggs, coconut milk, melted coconut oil, and vanilla extract until smooth and fully incorporated.
Step 4
Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Do not overmix.
Step 5
Carefully fold in the fresh blueberries with a spatula, ensuring they are evenly distributed throughout the batter.
Step 6
Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.
Step 7
If desired, sprinkle the tops of the muffins with a small amount of turbinado sugar for added crunch and sweetness.
Step 8
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.
Step 9
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.
Step 10
Serve warm or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (958.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2938.3 |
| Total Fat 157.8g | 0% |
| Saturated Fat 129.4g | 0% |
| Cholesterol 372mg | 0% |
| Sodium 1678.0mg | 0% |
| Total Carbohydrate 365.4g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 207.1g | |
| Protein 35.2g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 111.4mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 736.1mg | 0% |
Source of Calories