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coconut-blueberry-muffin-recipe

Coconut Blueberry Muffin Recipe

Delicious vegan coconut blueberry muffins perfect for breakfast or a snack.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 200 kcal

Ingredients 

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt

Wet Ingredients

  • 1 cup coconut milk full-fat
  • 0.5 cup coconut oil melted
  • 1 teaspoon vanilla extract

Add-ins

  • 1.5 cups blueberries fresh or frozen
  • 0.5 cup shredded coconut unsweetened

Instructions 

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix the coconut milk, melted coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries and shredded coconut.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 12g | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Keywords

Blueberry, Coconut, Muffin, Vegan
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