Blueberry Coconut Muffins (Yep — They’re As Good As They Sound)

As someone with a love for all things coconut, this recipe — which includes shredded coconut, coconut oil, AND coconut milk — seemed like a no brainer. It’s light and sweet and fresh and perfect for summertime.

They’re a great breakfast treat, make for a delicious dessert, and are the perfect mid-afternoon pick-me-up treat to enjoy with a cup of coffee.

In fact, I’m making another batch a little later this week to take with me to to the beach this weekend. Y’all should probably make some, too. Just saying.

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(Bonus! You can even make it vegan by subbing out the egg with 1 Tablespoon ground flaxseeds mixed with 3 Tablespoons of water.)


  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup light coconut milk
  • 1/2 cup sweetened shredded coconut
  • 1 cup blueberries (you can use fresh or frozen — I went the frozen route)


  • Preheat the oven to 350 degrees, grease a 12-cup muffin pan or line pan with muffin/cupcake liners, and set aside.
  • In a medium bowl, sift 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 until just combined.
  • Gently fold in the coconut and blueberries.
  • Divide batter among 12 prepared muffin cups and bake for 18-20 minutes (until a toothpick inserted into the center of a muffin comes out clean). NOTE: These will not get “golden brown” as many baked goods do, so watch these muffins carefully to be sure you don’t overbake them.

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