These healthy blueberry coconut muffins are made with nutritious, flavourful ingredients like whole wheat flour, oats, flax, shredded coconut, coconut oil, and fresh blueberries. Delicious and healthy for the muffin win. Perfect for stuffing into lunch boxes or a breakfast on the go.
About these blueberry coconut muffins
- They are super moist and scrumptious, adjectives I rarely use unless describing muffins, I realize.
- Healthy and wholesome — made with pantry staples, plus a few of my favorite healthy add-ins like ground flax, coconut oil, and coconut sugar. Don’t worry if you don’t have these on hand; you can easily swap for whole wheat flour, regular vegetable oil, and brown sugar, respectively.
What you’ll need
- Fresh blueberries
- Whole wheat flour
- Rolled oats
- Ground flax
- Unsweetened shredded coconut
- Coconut sugar
- Baking powder
- Baking soda
- Milk (or milk alternative like oat or almond milk)
- Coconut oil
- Vanilla extract
How to make blueberry coconut muffins
- In a large mixing bowl, add all the dry ingredients, including the whole wheat flour, oats, flax, shredded coconut, coconut sugar, salt, baking soda, and baking powder, and combine. Into this mix, toss washed (and dried) fresh blueberries. Mix gently to coat the blueberries.
- Next, combine milk and coconut oil and microwave for 30 seconds or more to melt the coconut oil. Cold milk will keep the oil in a solid-state, which is why I warm them up together. Once melted, add in the vanilla and egg. Whisk to combine thoroughly, then pour into the dry mixture. Mix until just combined.
- Now, grab a spoon or scoop and fill your greased muffins tins. Bake until golden and delicious (18-20 minutes at 400 degrees).
My favorite healthy pantry add-ins
Not only are these ingredients nutrient-dense and versatile, they also add loads of flavor and texture to everyday recipes, from morning granola to salad to cakes and muffins.
- Ground flax (also called flax meal) — has a mild nutty flavor and is full of fiber and omega-3 fatty acids. It’s often used as an egg substitute in vegan baking using this method. In addition to baking, I sprinkle it on everything—morning oatmeal, yogurt, salads, and more.
- Coconut oil — is a healthy, flavor-packed alternative to vegetable oil. Extra virgin coconut oil retains the coconut flavor and aroma and is solid when kept at room temperature, while cold-pressed coconut oil is in a liquid state and doesn’t smell or taste like the beach. Not only do I use coconut oil in my energy balls and these blueberry coconut muffins, but I also use it to smooth frizzy hair and help dry skin.
- Coconut sugar — is a great replacement for refined white sugar. It is most similar in taste to brown sugar and works well as a substitute. I use this brand.
- Hemp hearts — My favorite healthy add-in boasts a long list of health benefits! Hemp hearts have a mild nutty flavor and are full of protein, omega-3, omega-6, vitamin E, and other minerals. Every week I make a hemp heart, ground chia seed, and ground flax mixture (equal parts of each) and use it throughout the week on oatmeal, salad, and smoothies. I use this brand.
- Unsweetened shredded coconut — is fiber and mineral-rich and a great addition to baked goods, like breakfast cookies, muffins, and granola. It’s also tasty toasted in savory dishes.
If you give these healthy blueberry coconut muffins a try, let me know in the comments below and add your rating. I love to hear from you!
And speaking of muffins…
Check out my all-time favorite muffin recipes that I make every few weeks.
- HEALTHY DATE CARROT MUFFINS
- STRAWBERRY SHORTCAKE MUFFINS RECIPE
- OATMEAL BANANA MUFFINS WITH CHOCOLATE CHIPS
Blueberry Coconut Muffins
- 1 cup whole wheat flour
- 1 cup large rolled oats
- 1/4 cup ground flax
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut sugar or brown sugar
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 egg beaten
- 3/4 cup milk sub: almond or oat milk
- 3 tbsp coconut oil
- 1 tsp vanilla
- 1 1/2 cups fresh blueberries
- Preheat oven to 400 degrees.
- Mix the dry ingredients together in a large mixing bowl. Toss in blueberries to coat.
- In a separate mixing bowl, combine milk and coconut oil and microwave for 15-30 seconds to melt the coconut oil. *Cold milk will make the coconut oil clump up, which is why they should be warmed up together.* Once melted, whisk in the vanilla and egg.
- Pour the wet mixture into the dry ingredients and stir until well incorporated.
- Scoop into parchment-lined muffins tins and bake at 400 degrees for 18-20 minutes.