These wholesome Blueberry and Coconut Muffins are loaded with wholegrains, blueberries, coconut, and lemon. They are flavorsome, satisfying, and just sweet enough. Whether you’re looking for a grab-and-go breakfast, a midday snack, or a delightful dessert, these muffins have you covered.
I’ve been a little obsessed with developing a healthy muffin recipe that would be nutritious and delicious. One that would do my body good but didn’t necessarily taste like it was doing my body good. Y’know?
The outcome is this coconut macaroon-style muffin with little juicy bursts of blueberry goodness, bright lemony freshness, and all the wholesomeness that whole grains offer: no refined sugars, no bad quality fats – just pure real-food goodness.
They’re just the best muffins!
Why You’ll Love This Recipe
- Easy to Make – You don’t need any fancy equipment to make these coconut blueberry muffins. It’s as simple as mixing the ingredients and baking them.
- Perfect Snacks – From coffee dates to carpools and picnics to pick-me-ups, these muffins hit the spot.
- Freezer-Friendly – Bake a double batch, freeze them fresh, and have snacks ready to go whenever you need them.
You’ll need the following ingredients to make these delicious and nutritious Coconut and Blueberry Muffins.
- Whole Wheat PASTRY Flour: When it comes to real-food baking, whole wheat PASTRY flour is excellent. It’s less processed than white flour, so it still contains much of its fiber, vitamins, and minerals, but it’s finer than regular whole wheat flour, producing a lighter, softer muffin. If you can’t find ‘whole wheat pastry flour,’ look for terms like ‘fine plain wholemeal flour,’ ‘wholegrain plain flour,’ or ‘white whole wheat flour.’ The packaging will say if it’s 100% whole wheat and if it’s suitable for cakes, pastries, biscuits, etc.
- Coconut: The coconut flavor in these muffins comes from a blend of desiccated coconut, coconut milk (canned), coconut oil, and coconut sugar, showcasing coconut’s incredible versatility and flavor. Coconut sugar is my go-to replacement for brown sugar in a lot of baking recipes–it’s just sweet enough and has a caramel-like flavor. Simply delicious!
- Blueberries: While fresh blueberries are ideal, frozen ones are a great alternative, especially when fresh berries are unavailable.
- Flavor Boosters: I’m bringing these muffins alive with a delicious mix of vanilla, lemon zest, and lemon juice!
The peak season for blueberries falls between late spring and early fall (autumn), depending on your location. However, frozen blueberries make an excellent substitute. Not only are they available year-round, but they’re also harvested at their peak ripeness and flash-frozen to lock in their nutrients and flavor.
Below, you’ll find visual step-by-step instructions that show how easy it is to make coconut and blueberry muffins at home. Remember, exact ingredients and detailed instructions are in the printable recipe card at the bottom of the post. ⇩
Step 1: Add the dry ingredients to a large mixing bowl and combine.
Step 2: Add the wet ingredients to a separate large bowl and whisk to combine.
Step 3: Pour the wet ingredients into the dry and gently fold together. Avoid overmixing as it creates dense muffins.
Step 4: Add the juicy blueberries in the very last couple of folds.
Step 5: Generously scoop the muffin batter into a 12-hole muffin pan. Use muffin cups/ liners if preferred.
Step 6: Sprinkle coconut flakes on top of the muffins and bake for 18-20 minutes.
Step 7: Remove the muffins from the oven. When you insert a skewer, it should come out clean.
Step 8: After 5 minutes, remove the muffins from the pan and leave to cool on a wire rack.
- Honey: Maple syrup, date syrup, or brown rice syrup are good alternatives to honey.
- Blueberries: Feel free to use other berries, such as raspberries, chopped strawberries, or blackberries.
- Coconut Oil: Olive oil or melted butter can replace coconut oil, but they will change the flavor slightly.
Mix dry ingredients thoroughly. When combining the dry ingredients, ensure they’re well mixed to evenly distribute the leavening agents and coconut flavor throughout the batter. Do the same with the wet ingredients.
Don’t overmix. I recommend mixing the batter by hand. Mix lightly and just enough for the ingredients to combine. Overmixing will leave you with dense muffins.
Avoid overbaking. Bake the muffins until golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking, as this can result in dry muffins.
Feel free to get creative and enjoy your Blueberry and Coconut Muffins with your favorite flavors and dishes. Here are some of my favorite pairings.
- Plain: Enjoy a muffin as it is with a comforting Matcha Latte. A plain muffin is also fab as a grab-and-go breakfast or snack on busy days.
- Spread: Serve the muffins with butter, cream cheese, coconut butter, nut butter, chia jam, or your favorite sugar-free fruit jam or preserves.
- Yogurt Parfait: Pair the muffins with a serving of Greek yogurt, fresh berries, and some crunchy Nutty Granola.
- Smoothie: Enjoy a muffin with a refreshing berry smoothie. Or this collagen smoothie for extra protein.
- Whipped Cream: Add a dollop of whipped cream or coconut whipped cream.
- Tea or Coffee: Enjoy the muffins with a cup of hot tea, coffee, or hot chocolate.
- Brunch: Include the muffins as part of a brunch spread alongside other breakfast items like scrambled eggs, sausages, bacon, fruit salad, and toast.
- Picnic or Potluck: Blueberry and coconut muffins are the perfect addition to a picnic spread or potluck gathering. Serve them alongside sandwiches, salads, and other finger foods.
Storage and Reheating
Room Temperature: If you plan to eat the muffins within 2-3 days, you can store them at room temperature in an airtight container. Ensure the container is tightly sealed to prevent the muffins from drying out. Always check for freshness!
Refrigeration: If you want to extend the shelf life of your muffins, you can store them in the fridge. Let them cool to room temperature, then place them in an airtight container or wrap them individually in plastic wrap or aluminum foil. Store them in the fridge for up to 1 week.
Freezing: For longer storage, you can freeze the muffins. Allow them to cool completely, then place the muffins in a single layer on a baking sheet and freeze them for about 1-2 hours or until they are firm. Once frozen, transfer the muffins to an airtight freezer-safe bag or container, removing as much air as possible before sealing. Label the container with the date of freezing. Frozen muffins will keep well for 2-3 months.
Thawing: When you’re ready to enjoy the muffins, remove them from the freezer and let them thaw at room temperature for about 1-2 hours or until defrosted. You can also reheat the muffins in the microwave for a few seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes until warmed through.
Refreshing: If the muffins have become slightly dry after storage, you can revive them by warming them in the microwave for a few seconds or by placing them in a preheated oven at 300°F (150°C) for 5-10 minutes.
Blueberries are rich in antioxidants, particularly anthocyanins, which help to combat oxidative stress and reduce inflammation. These antioxidants may contribute to a lower risk of chronic diseases like heart disease and type 2 diabetes [Source].
Coconut contains lauric acid, a fatty acid with antimicrobial properties. Lauric acid may help to combat harmful bacteria, viruses, and fungi, supporting immune function and reducing the risk of infections [Source].
Lemons are an excellent source of vitamin C, a powerful antioxidant that plays a key role in immune function, collagen synthesis, and skin health, including wound healing [Source].
Enjoy Blueberry and Coconut Muffins in moderation as part of a varied and balanced diet.
Blueberry Coconut Muffins are a delicious and nutritious treat that you can feel good about eating. Made with wholesome ingredients like whole wheat flour, fresh blueberries, and shredded coconut, these muffins are a great source of fiber, protein, and vitamins. They’re also lower in sugar and fat compared with many processed muffin recipes. I encourage you to savor Blueberry Coconut Muffins in moderation as part of a varied and balanced diet.
Yes! Swap out the honey for the same quantity of pure maple syrup, and use flax eggs instead of real eggs. To make two flax ‘eggs,’ mix two tablespoons of ground flaxseeds with two tablespoons of water and leave to set for about 10 minutes in the fridge. Then, scoop your flax eggs in with your other wet ingredients.
Absolutely! I use and love both in this recipe.
More Berry Recipes
Looking for more delicious and nutritious recipes with berries? Try these next time:
Did you enjoy these Blueberry and Coconut Muffins? I’d love to know! Be sure to leave a comment and a star rating. Love and great health, xo!
Blueberry and Coconut Muffins with Whole Wheat Flour
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- 1⅔ cups (200 grams) whole wheat pastry flour
- 1¼ cup (100 grams) unsweetened desiccated coconut
- 2 tablespoons coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ cup + 2 tablespoons (150 milliliters) full-fat coconut milk, from a can, not a carton
- ⅓ cup (70 grams) coconut oil, melted
- 2½ tablespoons honey
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 lemon, juice and zest
- 1¼ cups (185 grams) blueberries, fresh or frozen
- 3 tablespoons unsweetened coconut flakes, to decorate
- Preparation: Gather and prepare your ingredients. Preheat the oven to 325ºF/165ºC/Gas Mark 3. Grease a 12-hole deep muffin pan with coconut oil (or an olive oil cooking spray), or pop in some muffin cases.
- Mix Dry Ingredients: Add all the dry ingredients to a large mixing bowl and stir well to combine. (1⅔ cups whole wheat pastry flour, 1¼ cup unsweetened desiccated coconut, 2 tablespoons coconut sugar, 2 teaspoons baking powder, 1 teaspoon baking soda)
- Mix Wet Ingredients: Add all the wet ingredients into a separate large bowl. Whisk to combine. (½ cup + 2 tablespoons full-fat coconut milk, ⅓ cup coconut oil, 2½ tablespoons honey, 2 large eggs, 2 teaspoon vanilla extract, 1 teaspoon apple cider vinegar, 1 lemon – juice and zest)
- Fold: Gently fold the wet ingredients into the dry ingredients until just combined, adding the blueberries during the last couple of folds. Avoid overmixing the batter, or the muffins will be too dense. The batter should be lovely and thick.
- Scoop: Using a cookie scoop or a tablespoon, scoop batter evenly into the prepared muffin tin. You can be generous with the filling, as the muffins don't rise much. Sprinkle coconut flakes over the top of each muffin if using.
- Bake: Transfer the muffin pan to the oven and bake for 18-20 minutes. You'll know they're ready when a skewer inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the tin for 5 minutes, then place them on a cooling rack to cool to room temperature. Or, enjoy them warm – my very favorite way to eat them!
Nutrition Information (Per Serving)
Nutrition Disclaimer: Nutritional information is estimated using an online nutrition calculator. For accuracy, we recommend you calculate using the exact ingredients and brands you used.