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!
- 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
- Preheat the oven to 350 degrees F. Line a muffin tin with paper liners and set aside.
- In a large bowl, whisk together the flour, granulated sugar, salt and baking powder. Set aside.
- 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.
- 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.