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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!
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.
Caleb loves blueberries. He asks for them multiple times a day, every day. I knew he would enjoy blueberry muffins for breakfast.
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!
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!
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!
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.
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!
Vegetarian
Coconut muffins made with white whole wheat flour, coconut oil, coconut milk, coconut, and blueberries. Coconut fans will go crazy for these muffins!
Ingredients
- 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
Instructions
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?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
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.
FAQs
How to Make Homemade Muffins Moist: Our Top Tips
- Tips to Make Homemade Muffins Moist.
- Keep Wet and Dry Ingredients Separately.
- Add All Flavorings Last.
- Consider Paper Liners.
- Don't Overfill the Muffin Cups.
- Check the Temperature of Your Oven.
- Test if Muffins Are Fully Cooked.
- Top Your Muffins with Flavor.
The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking.
Can you put coconut oil in muffins? ›
What makes these muffins so divine? Using coconut oil instead of butter adds this delicious, almost tropical flavor to these tiny pillows of heaven. Combining coconut oil and brown sugar brings a richness to this recipe that will leave you wanting to eat the whole pan!
What makes muffins rise better? ›
Start the oven on high
Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.
Is it better to use butter or oil in muffins? ›
Using oil as a substitute for butter in muffins can result in a lighter and more tender crumb, but it may also produce a slightly different flavor, depending on the type of oil used. Applesauce can also be used as a substitute for butter in muffins, as it provides moisture and can help to keep the muffins tender.
What not to do when making muffins? ›
Here are some common mistakes that might be causing this:
- Over mixing the batter.
- Overfilling the muffin tray.
- Leaving the muffins in the pan after they have baked.
- Berries, nuts, and chocolate chips sink to the bottom.
If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.
What does adding more eggs do to muffins? ›
Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.
How do you make blueberry muffins rise higher? ›
bake at high temperature initially
High heat encourages the muffins to rise quickly and create a nice dome. You can start baking them at a higher temperature, such as 425°F (220°C), for about 5 minutes, and then lower the temperature to the regular baking temperature for the remaining time.
What happens if you use butter instead of oil in muffins? ›
You can swap in 125g butter for the oil but the muffins may be a little dry and will possibly stale more quickly as the fat content of butter is lower than that of oil. For better results you may have to make some minor adjustments to the amount of fats and other liquids used.
Almond flour is particularly well-suited for recipes that require a light and airy texture, such as cakes and muffins. Coconut flour works best in recipes that require moisture and density, such as brownies and dense bread.
Which is better for you coconut oil or butter? ›
The Healthpath view. The results of this study indicate that even though coconut oil and butter are both saturated fats, they appear to have different biochemical effects. Based on the data from this study, it seems that coconut oil may be more favourable for cardiovascular health.
Should you let muffin batter rest? ›
Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.
How do you make high domed muffins? ›
According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.
Why do you put water in the oven when baking muffins? ›
It's an old wives tale, and it actually increases the humidity in the oven which creates water vapor that will weigh down the muffin batter. It also increases the barometric pressure within the oven, which will reduce the amount the muffins will rise.
How do you add moisture to muffins? ›
Recently I discovered that if I use sour cream in place of milk in a muffin recipe, I get a super moist, fluffy muffin! The switch is very easy. If a recipe calls for 3/4 cup of milk, I simply use 3/4 cup of sour cream instead. Occasionally, I need to add a bit more sour cream to moisten the muffin batter.
What oil is best for moist muffins? ›
Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.
How do you moisten baked muffins? ›
Brush the muffins with milk while they're still hot, and the milk will soften the crust enough to make the muffins enjoyable again. Cream or half-and-half also will work and make the muffins taste slightly richer.
Why are bakery muffins so much better? ›
The best bakery-style crumb muffins start with cake flour
Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.
