Bakery Style Coconut Blueberry Muffins
Bakery Style Coconut Blueberry Muffins feature springtime blueberries and coconut milk. An easy recipe for light and fluffy blueberry muffins.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 egg*
- 1 cup coconut milk
- 1/4 cup packed brown sugar
- 3/4 cup white sugar
- 1/4 cup coconut oil, melted
- 1/2 tsp vanilla extract
Mix-Ins
- 1/2 cup blueberries, fresh or frozen
Instructions
- Line a 12-cup muffin pan with liners
- In a large bowl, whisk together the egg and coconut milk. Mix in the brown sugar, white sugar, melted coconut oil, and vanilla extract.
- In a separate bowl, mix together the dry ingredients before adding into the bowl with the wet ingredients.
- Gently fold in the fresh or frozen blueberries.
- Bake at 350 for 24-26 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
- Let cool in the muffin pan for 10 minutes before moving to a wire rack to cool completely.
Notes
* vegan option, omit egg and replace with mixture of 1 tsp baking soda with 1 tbsp of vinegar.