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Coconut Oil Blueberry Muffins

November 12, 2013 by Meghan 10 Comments

COCONUTOL BB MUFFINS1

For those of you who are counting, this is now the fifth blueberry muffin recipe I have posted on my blog. Although that might seem like a lot, I don’t think you can ever have enough blueberry muffin recipes. Plus all of the recipes are slightly unique and deserve their own spot in the archives. These Coconut Oil Blueberry Muffins are one of my recent favorites. Like I have mentioned in the past, coconut oil gives baked goods very sweet yet subtle coconut flavor. It is not overpowering, but provides just the right amount of sweetness to muffins, cookies, breads and so much more. In the case of these muffins, shredded coconut gives them a little extra coconut kick but it can also be left out if desired. If you are a true coconut lover, try substituting coconut milk for the low-fat milk in the recipe below.

It was only a matter of time before I made these muffins. Coconut oil recipes and blueberry muffin recipes are two of the most popular categories on my blog. Naturally I had to combine the two things and create one amazing super muffin. Enjoy!

 
Coconut Oil Blueberry Muffins
 
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Ingredients
  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • ¼ cup coconut oil, melted and cooled
  • 1 large egg
  • ¾ cup low-fat milk
  • ½ tsp vanilla extract
  • ½ cup sweetened shredded coconut
  • 1 cup blueberries
Instructions
  1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners and set aside.
  2. In a large bowl, whisk together the flour, granulated sugar, salt and baking powder. Set aside.
  3. In a separate bowl, whisk the melted coconut oil, egg, milk and vanilla extract until combined. Add the wet ingredients to the dry ingredients. Gently fold with a rubber spatula. The batter will be thick. Add the shredded coconut and blueberries. Gently fold into the batter.
  4. Divide the batter between the prepared muffin cups. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Transfer the muffins to a wire cooling rack and allow to cool completely.
3.2.2708
 
Recipe adapted from Two Peas and Their Pod

Filed Under: breakfast Tagged With: blueberry, coconut, muffin

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Comments

  1. Consuelo Morcillo says

    November 13, 2013 at 5:48 pm

    No amount of blueberry muffin recipes is ever enough, Meghan! This looks super delicious, and I’m sure they’re lovely with the addition of coconut oil! 🙂

    Reply
  2. Ashley @ Wishes and Dishes says

    November 14, 2013 at 2:35 am

    I love baking with coconut oil lately!! Lovely recipe!

    Reply
  3. Kelly LifemadeSweeter says

    November 14, 2013 at 8:18 am

    One of my favorites are blueberry muffins and agree that you can never have enough recipes:) These muffins sound wonderful and love that they have coconut oil!

    Reply
  4. Mary Frances McNellis says

    November 14, 2013 at 11:12 am

    You can never have enough blueberry muffin recipes! They are classics and these look fabulous! Adding coconut oil and coconut shreds sounds amazing. Can’t wait to try these, pinning!

    Reply
  5. Pamela @ Brooklyn Farm Girl says

    November 14, 2013 at 2:00 pm

    Blueberry muffins are my ultimate favorite, they hold childhood memories for me. I cannot wait to try your recipe!

    Reply
  6. Amy says

    November 14, 2013 at 5:48 pm

    I love blueberry muffins! Especially when they have that coating of crunchy sugar on top…do you know what i mean? These look so fluffy and delicious!!

    Reply
  7. Marcie FlavortheMoments says

    November 15, 2013 at 10:57 pm

    I’m missing my blueberries lately, so this recipe is like a breath of fresh air. There are never enough blueberry muffin recipes, either…kind of like brownies, right? These look fantastic. Pinning!

    Reply
  8. Jennifer @ Not Your Momma's Cookie says

    November 18, 2013 at 3:59 pm

    The more blueberry muffins, the better, I say! 🙂

    Reply
  9. Deirdre says

    August 14, 2014 at 9:07 pm

    Hey I was searching for a recipe of things I had in my cupboard and I found yours. I also have two blueberry bushes that are exploding. I subbed light brown sugar and added chia seeds. I am pretty fond of poppy seed muffins so I thought the chia seeds might accomplish the same texture. They were delicious. Next time I will do a 1/4 cup of chia seeds instead of a 1/2 cup. Thanks for sharing.

    Reply
    • Meghan says

      August 15, 2014 at 9:08 am

      Thanks Deirdre! I love the idea of adding chia seeds to these muffins!

      Reply

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