Best Blueberry Coconut Muffins Recipes

BLUEBERRY BANANA COCONUT FLAX MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
• Whisk together bananas, sour cream, applesauce, melted butter, eggs, and vanilla in a large bowl. Stir flour mixture into banana mixture just until all dry ingredients are moistened; fold in blueberries. Fill muffin cups 2/3 full.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.

GLUTEN-FREE BLUEBERRY MUFFINS MADE WITH COCONUT FLOUR

Steps:

• Preheat the oven to 400 degrees F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.
• Sift together the coconut flour and baking powder, and mix until well blended.
• Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.
• Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.
• Scoop the batter into the prepared muffin cups, filling each about half full.
• Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.

MANGO BLUEBERRY MUFFINS WITH COCONUT STREUSEL

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners.
• Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside.
• Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 teaspoon of salt with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended before adding the second; continue mixing until light and fluffy. Combine 1 3/4 cups of flour with the baking powder. Stir into the butter mixture alternately with the buttermilk. Toss the blueberries with 1/4 cup of flour; stir into the batter along with the mango. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

INDIVIDUAL BLUEBERRY COCONUT POUND CAKE MUFFINS

Steps:

• Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
• Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.
• Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
• Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. (In my oven it took a bit longer) Invert onto a rack and cool.

BLUEBERRY BANANA COCONUT FLAX MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
• Whisk together bananas, greek yogurt, applesauce, melted coconut oil, eggs, and vanilla in a large bowl. Stir flour mixture into banana mixture just until all dry ingredients are moistened; fold in blueberries. Fill muffin cups 2/3 full.
• 4.Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20-25 minutes. (if using frozen blueberries plan on 25 minutes).

COCONUT YOGURT BLUEBERRY MUFFINS

Steps:

• 1. Make sure all cold ingredients are at room temperature. I zap the yogurt and buttermilk in microwave for about 40 seconds. Take eggs out 1/2 hour before making or warm up to room temperature in warm glass of water before cracking them open.
• 2. Mix all the liquids together, then add dry ingredients until well combined. About 20 strokes by hand will do the trick.
• 3. Fold in blueberries. Pour into greased or lined muffin tins.
• 4. Bake at 375 degrees until toothpick comes out clean. XL muffin tins = approx 25 min Regular muffin tins = 15- 20 min If your muffins start to turn overly brown on top before finished, layer a piece of foil or parchment paper on top loosley to keep from getting too brown. I test the muffins in multiple places - don't be deceived by the tops being golden brown. Trust the toothpick! Let cool about 10 min before serving!

GLUTEN-FREE COCONUT BLUEBERRY MUFFINS

Steps:

• Whisk eggs, butter, coconut milk, honey, salt and vanilla until thoroughly blended.
• Sift all coconut flour (1/4 cup plus 2 tablespoons). Stir sifted coconut flour and baking powder into the batter and stir until there are no lumps.
• Fold in frozen blueberries, stirring gently. Pour batter into greased muffin tin.
• Bake at 400 F for 15-18 minutes.

OATMEAL BLUEBERRY COCONUT MUFFINS

Steps:

• Preheat oven to 350 degrees and line muffin pan with paper cups or generously grease. In a medium bowl, mix together flour, salt, cinnamon, baking powder and sodas, and rolled oats. Set aside. Beat together butter and sugar until light and fluffy. Beat in eggs, one at a time and scraping the bowl between. Beat in yogurt, cream/milk and vanilla. Stir dry ingredients into the butter/sugar/dairy combo. Mix until just combined. Gently fold in flaked coconut and blueberries. Don't over mix here or the batter will turn all purple. For the crumble topping, mix together all ingredients until well combined and moist. Spoon batter into cups and smooth the tops. Sprinkle more coconut, crumble topping, then more coconut onto the tops of each one. Bake about 20 minutes or until a tester comes out clean and the tops are lightly browned. Cool on a rack and store in an airtight container.

BAKED: MUFFINS: (PALEO) BLUEBERRY LEMON COCONUT MUFFINS RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degrees. Combine ingredients coconut flour to "sugar" in a small bowl. In another, larger bowl, combine eggs through vanilla extract, mixing well. Toss the dry ingredients into the wet ingredients and mix until incorporated. Add the blueberries. Grease two (or five to six) muffin tins with cooking spray or coconut oil. Fill the tins to your liking with batter. Bake at that 375 degree oven for 25 to 30 minutes. For the original coconut muffin recipe, visit Lauren's blog! She's my go-to muffin maker, with at least 10 muffin recipes just waiting to be made.

BLUEBERRY COCONUT MUFFINS

Steps:

• Preheat oven to 350. Spray 18 muffin cups with nonstick baking spray with flour In a medium bowl, beat butter, sugar and lemon zest with an electric mixex until fluffy. Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low, and add cream. beat in flour until just combined. Stir in coconut. Gently fold in blueberries. Spoon batter evenly into prepared muffin cups.(Muffins will not rise) Bake for 25 minutes, or until edges ar4 golden brown. Remove from pan and cool completely on a wire rack.