recipe-Blueberry Coconut Muffins

recipe-Blueberry Coconut Muffins

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Blueberry Coconut Muffins

recipe adapted by:




Yield: 10 muffins

Cook Time: 18-20 minutes

Coconut muffins made with white whole wheat flour, coconut oil, coconut milk, coconut, and blueberries. Coconut fans will go crazy for these muffins!


1 1/2 cups our organics white unbleached Wheat flour
1/2 cup rapadura sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup coconut oil, melted and cooled to room temperature
1 large egg 
3/4 cup lite coconut milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut
1 cup blueberries (fresh or frozen)


1. Preheat oven to 170 c 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.

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.