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Sliced Coconut Blueberry Wholemeal Muffin on plate

Coconut Blueberry Wholemeal Muffins

Sometimes you just need something a little sweet, right!? Well, I've got a treat for you! These wholesome and healthy muffins are full of coconutty goodness and loaded with nutritious blueberries.
4.86 from 7 votes
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 12
Calories 245 kcal

EQUIPMENT

  • Weighing Scales, Measuring Spoons
  • Large bowl, Small Bowl & Mixing Spoon
  • 12 Hole Deep Muffin Tray

INGREDIENTS
 

Dry Ingredients

  • 200 g ( cups) Wholemeal Flour
  • 100 g (1 cup) Desiccated Coconut
  • 2 tbsp Coconut Sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda

Wet Ingredients

  • 150 ml (½ cup + 2 tbsp) Coconut Milk Full Fat
  • 70 g ( cup) Coconut Oil Melted
  • tbsp Honey
  • 2 Large Eggs
  • 2 tsp Vanilla Extract
  • 1 tsp Apple Cider Vinegar
  • 1 Lemon Zest & Juice (you need 2 tbsp of lemon juice)
  • 175 g (1 cup) Blueberries Fresh or Frozen

To Serve (0ptional)

  • 15 g (3 tbsp) Flaked Coconut To Decorate

INSTRUCTIONS
 

  • Gather your equipment and prepare your ingredients. You'll need to preheat oven to Gas Mark 3/ 325°F/ 165°C and grease a 12 hole muffin tin with coconut oil or pop in some muffin cases.
  • Add all the dry ingredients (wholemeal flour, desiccated coconut, coconut sugar, baking powder, baking soda) to a large bowl. Give everything a quick mix to combine. Next, combine the wet ingredients (coconut milk, coconut oil, honey, eggs, vanilla extract, apple cider vinegar, lemon juice and lemon zest) in a medium-sized bowl. Whisk to combine. 
  • Now, gently fold the wet ingredients into the dry ingredients until just combined, adding the blueberries during the last couple of folds. Avoid overmixing to avoid the muffins becoming too dense.
  • Scoop the batter into the muffin tin. You can be generous when filling! To decorate, and for extra coconut goodness, sprinkle shredded coconut over the top of each muffin and then bake for 18-20 minutes.
  • Once baked, remove the muffins from the oven. You know they're cooked to perfection when you poke them with a skewer, and it comes out clean. After 5-10 munutes, remove the muffins from the muffin tin and place them on a wire rack to cool.

NOTES

How long will my muffins keep? These muffins will stay fresh in a tin or container for up to 3-4 days. If you can't eat them all in that time, I recommend popping them into the freezer in an airtight freezer-safe bag or container for about 1 month. 
Can I make these Coconut Blueberry Wholemeal Muffins vegan? Yes! Just swap out the honey for the same quantity of natural maple syrup, and swap the eggs with flax eggs. To make flax eggs, mix 2 tbsp ground flaxseeds with 2 tbsp water and leave to set for about 10 minutes in the fridge. Then, scoop your flax eggs in with your other wet ingredients. 
Can I use frozen Blueberries instead of Fresh Blueberries? Absolutely! I've tried and loved both. 

NUTRITION

Serving: 12gCalories: 245kcalCarbohydrates: 25gProtein: 4gFat: 15gSaturated Fat: 13gCholesterol: 31mgSodium: 158mgFiber: 4gSugar: 9g
Keyword blueberry muffins, healthy muffins, whole wheat muffins
Have you tried this recipe? I'd love to see!Mention @therealfoodgeek on IG and tag #therealfoodgeek!