Blueberry Coconut Muffins Recipe

Name: Blueberry Coconut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup coconut oil, melted; 1/4 cup brown sugar, lightly packed; 3/4 cup raw cane sugar; 2 eggs; 1 teaspoon vanilla extract; 1 1/2 cups whole wheat flour; 1 cup rolled oats or 1 cup of mixed oats, seeds, nuts and dried fruit (like pumpkin seeds, almonds and cranberries); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 cup almond milk; 1 1/4 cups frozen blueberries

Servings: persons

1/3 cup coconut oil, melted
1/4 cup brown sugar, lightly packed
3/4 cup raw cane sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 cup rolled oats or 1 cup of mixed oats, seeds, nuts and dried fruit (like pumpkin seeds, almonds and cranberries)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup almond milk
1 1/4 cups frozen blueberries

1
Preheat oven to 350 degrees.
2
Line a muffin tin with muffin liners and spray the muffin liners with baking spray.
3
Melt the coconut oil and set aside. Place both sugars in a large bowl, add the coconut oil and stir until well combined. Add 1 egg at a time, beating after each addition. Add the vanilla and combine.
4
Combine the flour, oats or oat mixture, baking soda, salt, cinnamon and ginger.
5
Next, gradually add the dry mix to the wet mix. Then add the almond milk and stir well. Lastly, add the frozen blueberries. (Your batter might turn a little blue at this point. Totally ok!).
6
Spoon mixture evenly into the muffin liners and sprinkle with rolled oats.
7
Bake at 350 for 25 minutes or until the middle is set and slightly springy.
8
Place muffins on a cooling rack, cool for a few minutes and eat!

890

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup coconut oil, melted, 1/4 cup brown sugar, lightly packed, 3/4 cup raw cane sugar, 2 eggs, and more.

Yes, Blueberry Coconut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Coconut Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions