Bakery Style Coconut Blueberry Muffins

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Coconut Blueberry Muffins

Step into summer with this delicious muffin recipe made with fresh or frozen blueberries and silky coconut milk. These Bakery Style Coconut Blueberry Muffins are delicious, easy, light and fluffy.

Using Coconut in Baking

Coconut Oil in Baking 

Coconut oil in baking is a great alternative to butter or other oils. It lends a light coconut flavoring to any baking, which is so mild that it may even go undetected by some. It is also great because it can be substituted one-to-one for other cooking oils. Be sure to melt your coconut oil before using it, as it typically solidifies at room temperature.

Coconut milk in Baking

Coconut milk in baking adds a subtle nutty flavor with a touch of added sweetness. This is a great option for dairy-free diets and you can typically substitute this milk one-to-one for any other milk called for in a recipe. Try coconut milk for these fluffy bakery-style muffins!

More Coconut Desserts and other Sweet Treats 

COCONUT LEMON LOAF

GLUTEN FREE RASPBERRY BANANA MUFFINS 

CHOCOLATE COCONUT BLISS BALLS RECIPE – COMING SOON! 

FRESH OR FROZEN BLUEBERRIES FOR THIS SIMPLE COOKIE RECIPE?

These simple muffins can be made using either fresh or frozen blueberries. If you are making these muffins with frozen blueberries, make sure you pull the blueberries out of the freezer right before adding them to the muffin batter. Similarly, if using fresh berries, make sure they are not overly ripe or too juicy. The juice from the blueberries will react with the baking soda in the batter and can cause the cookies to change color slightly.  

How to Make Coconut Blueberry Muffins vegan? 

This original recipe calls for the use of eggs. As an alternative, mix together 1 tsp of baking soda with 1 tbsp of vinegar. This is a common substitute for egg as a vegan option and works well in cakes and cupcake recipes. 

How to make Coconut Blueberry Muffins 

Step one – prep to make the muffins

Begin by preheating your oven to 350 degrees Fahrenheit before lining a 12-cup muffin pan with paper or parchment liners.

Step Two -make the wet ingredient mixture, and melt the coconut oil 

Next, melt the coconut oil in the microwave or in a pot on the stove to prepare for making the wet ingredient mixture. To combine well with the other wet ingredients, carefully melt the coconut oil until just liquid. Set the coconut oil aside until it calls to be added to the wet ingredients mixture. 

Then, in a large bowl, whisk together the egg and coconut milk before mixing in the brown sugar, white sugar, melted coconut oil, and vanilla extract. 

Step Three – mix the dry ingredients 

In a separate bowl, mix together the dry ingredients. Add the dry ingredient mixture to the wet ingredient mixture and stir well. 

Step Four – fold in the blueberries

Next, fold in the blueberries gently until just combined. Do not over mix in this step or the blueberries will release too much juice. 

Step Five- scoop the muffin batter and bake

Scoop the muffin batter into the prepared muffin tin, and bake in a 350-degree oven for 24-26 minutes. When a toothpick inserted in the centre of a muffin comes out clean, these Bakery Style Coconut Blueberry Muffins are ready to remove from the oven!

Step Six- let the muffins cool, then enjoy!

Allow the baked muffins to cool in the muffin tin at room temperature for 10 minutes. Then, remove the muffins from the tin and place them on a wire rack to cool completely.