If you like those gigantic coffee shop muffins, you're gonna love these Vegan Coconut Blueberry Muffins! Lighter, satisfying and made with clean ingredients (and much smaller, too!)
Vegan Coconut Blueberry Muffins
Blueberries. Another reason to love this time of year. You can find blueberry everything, everywhere. I love it!
Here’s an interesting fact for you: we don't have blueberries in Spain (we do, however, have refrigerators, TVs, and cars in case you're wondering… you’d be surprised how many times I’ve been asked that question!!!) Actually, I never had them until I moved to the US. Crazy, right?
I still remember the first time I went blueberry picking. It was right after I moved here. Vicky was away on a business trip and left me in charge of Raquel, who must have been 3 or 4 at the time. We went on a field trip with her school, and this Spanish city girl ended up covered in dirt and bugs, but had a blast!
That was one of our first aunt-niece bonding experiences and that bond has grown stronger and stronger over the years. She is now a very mature, smart, beautiful (and married!) 21-year old that is very talented in the kitchen and shares my love for baking. We love to get together and come up with new (often crazy) desserts.
How to make coconut blueberry muffins
Combine flour, coconut, baking powder and salt.
Beat softened coconut oil, maple syrup or agave and sugar together at medium speed until creamy.
Add non-dairy milk and flaxseed mixture.
Add flour mixture beat at low speed until just combined (do not overmix)
Gently fold blueberries into muffin batter using a wooden spoon
Spray muffin liners with cooking spray and fill them with batter. We like using an ice cream scoop or a ¼ cup measuring cup to make sure they are all the same size!
Bake at 400F for 25-30 minutes
These coconut blueberry muffins are easy, super flavorful, moist and surprisingly light and fluffy!
And the best part of it, they remind me of my awesome niece.
Did you like these blueberry muffins? Scroll down to the comments and leave us a rating! Did you love it? Share it or leave us a comment on Instagram, Twitter or Facebook! Wanna see more? Subscribe to our blog and remember to follow us on Pinterest!
If you like those gigantic coffee shop muffins, you're gonna love these Vegan Coconut Blueberry Muffins! Lighter, satisfying and made with clean ingredients (and much smaller, too!)
Ingredients
Scale
1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp water) or one regular egg, if not vegan
1 ¾ cups whole wheat pastry flour
¾ cup unsweetened shredded coconut
2 ½ tsp baking powder
½ tsp salt
¾ cup coconut oil, softened
½ cup maple syrup or agave nectar
¼ cup sugar
¾ cup unsweetened non dairy milk, lukewarm ( see note 1)
1 to 1 ½ cups blueberries (fresh or frozen)
Cooking spray
Instructions
Preheat the oven at 400F. Line a muffin pan with 12 liners and coat them with cooking spray
Combine the ground flax seeds with 3 tablespoon water In a small bowl. Set aside
Combine the flour, shredded coconut, baking powder and salt in a medium bowl and set aside
Using an electric mixer, beat the coconut oil, maple syrup or agave and sugar together at medium speed until creamy, 2-3 minutes. Add the milk and flax mixture and keep beating until well combined (the mixture might look curdled)
Add the flour mixture and beat at low speed until just combined (do not overmix). Gently fold in the blueberries using a wooden spoon or a spatula
Scoop about ¼ cup of batter into the muffin liners (we like using an ice cream scoop or a cup measuring cup to make sure they are all the same size). Bake for 25-30 minutes
Notes
Make sure the the non dairy milk is lukewarm. Other wise cold milk can make the coconut oil harden and it will be hard to mix.
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Reader Interactions
Comments
Raquel
I just read the recipe of the day and what a beautiful thing my aunt Ruthy wrote about me, it almost brought me to tears. She is such an incredible, loving aunt and just like a sister to me. Thank you Ruthy so much and I always LOVE spending time with you (especially in the kitchen!) btw these muffins are DELICIOUS!!!
Can I substitute the coconut oil for vegetable oil? And the Silk almond milk with vanilla silk? I cannot eat any type of nut products but this recipe looks delicious!!!
Hey Tali! I would substitute the coconut oil for non-hydrogenated vegetable shortening (like Earth Balance) or margarine if you have to. You can also use butter if you don't need it to be vegan.
Vanilla silk will work as well, just note that you may have to cut back a little bit on the amount of sugar, since the soymilk is already sweetened.
Hope this helps!!
Thank you for getting back to me!!! I was standing in Target looking to buy the ingredients and couldn't find nearly anything! So I called Mike (since I just realized I don't have your number!!) and he said I need to go to Whole Foods or a speciality supermarket for most the stuff. So I will try these out on Sunday (no time before Shabbat to get them)! You have no idea how excited Omer is that I'm trying to make more recipes he likes! LoL Thank you for imparting your wisdom on those of us who are severely challenged (me!) in the kitchen !!!
That is weird! I don't remember ever having them in Spain. I remember eating a french blueberry jelly, but never knew what the actually looked like until I came here to the US.
Hoe you like the recipe!
Love that this recipe is vegan - would love to try making this. I can't believe you don't have blueberries in Spain! I studied abroad there in 2009 and never even noticed that! Quick question how strong is the coconut flavor in these? While I love coconut milk added to soups and stir fry I'm not a big fan of coconut flavored sweets/baked goods.
The coconut flavor comes mainly from the shredded coconut. But because we use unsweetened coconut, I don't find it to be overpowering.
You can try using ground almonds instead of coconut. The muffins will probably be a bit more dense, but I'm sure they'll be delicious!
Let us know what you think once you try them!
These are sooo good! The secret here is to make sure the coconut oil is soft enough to cream with the agave & not over mixing the batter. Hope you like them!!
I made these muffins for a firefigher, since he was convinced he loved the ones from Whole Foods- not only did he declare these were way better, but every other person in the fire station loved these, even the folks who weren't vegan! They barely lasted two hours, and I make two dozen at a time for them! I made mine without the coconut shavings, wanting just plain blueberry muffins. To date I've been forced to make them three more times since then, and the requests keep coming!
Wow. You have no idea how happy and excited we are to hear that.Knowing that people are enjoying our recipes is the biggest compliment we can get. But knowing you're making these for firefighters to enjoy, is an honor.
Thank you so much for sharing 🙂
These look very tasty. I was wondering if coconut milk from a can would work or if you suggest from a carton would be better. As well, I have spelt flour; could i use that or would whole wheat flour be better?
If you use coconut milk from a can, because it is thicker and the fat content is higher, we would suggest using 1/2 cup of milk and adding 1/4 cup of water to it. You can use spelt flour instead of whole wheat. You'll get a slightly different texture, but still good! Hope this helps. Please let us know if you have any more questions. Enjoy!
Used soy milk cuz that's the only milk we had on hand. These are in the oven now but the batter is so delicious!!! Not all the muffin tins are filled to capacity 😉
This is super delicious. Sometimes Im kind of turned off by the idea of muffins and decided to make this into a loaf. I used maple syprup instead of agave and I used whole wheat pastry flour. I just lowered the temp to 375 and baked for 50-55min. Thank you for sharing. My boyfriend begged me the first time to make it again and now he is rushing home to get the second batch ahaha 🙂
Thank you for sharing your version of this recipe. We love to hear how our readers adapt our recipes. You got a double bonus delicious blueberry loaf and your boyfriend rushing home 😉
Hi!
This may seem like a silly question but I am about to make these for my daughter and I wanted to know if I could use baking soda instead of baking powder -- I don't have any on hand 🙁 . Also is coconut flour a good substitute? Thanks so much!
Hi Gill, if you use baking soda instead of baking powder, the muffins will not rise as much. If you are going to replace it, use 1 tsp of baking soda and 2 tsp of vinegar or lemon juice (add it to the wet ingredients). You cannot substitute the flour for coconut flour or else the muffins will be very dense and dry.
Holy muffins! These are amazing! I just made them for breakfast and I have to say, the coconut flavor is to die for. My batter turned out very wet but they baked up just fine. The tops are crispy, the center moist. So good!
I made this recipe with coconut flour and accidentally added twice as much shredded coconut, and they were still fantastic! They looked a little undercooked but that’s just the texture of the flour. It was fully baked.
At the end, I added a lemon glaze and it just tied together the whole recipe. It was nice and light, and I’ll definitely make it again!
I made this using gluten free flour, wild blueberries, and coconut sugar. I forgot the coconut flakes lol but it turned out very yummy! I had been craving blueberry muffins and these hit the spot. They came out almost too moist in the middle but I attribute that to all my substitutions. Glad you mentioned it might look curdled after blending because it definitely did. Tasted yum. Loved it!
Hi! We haven't tried making these gluten free, but we suggest using a 1 to 1 GF baking flour, such as Bob's Red Mill. We've used it many times and always works perfectly. Hope this helps!
These sound yummy! We are vegan and my husband is allergic to flax. Have you tried these with a different vegan egg substitute? Many items call for flax. I am aware you can do other things but I feel I might waste ingredient trying to find the right balance. Trying to make some yummy vegan baked goods. thanks
Hi Carey,
If your husband is ok with chia seeds, you can try using them instead (just grind them beforehand). We haven't tried any of the prepared egg replacers sold in the stores, but that might be another option. Hope this helps. Please let us know if you have any more questions.
Very tasty blueberry and coconut flavors. I used canned coconut milk and saw your suggestion in another review to water it down a bit. Turned out delicious and perfect. Thank you for the recipe.
Hi, if I don’t have an electric mixer can I still make these? I have a small food processor and a blender but definitely not a mixer. Hopefully I can still make these because I have all the ingredients and I plan to make them soon! Thank you.
I have a wheat allergy. Can I use King Arthur GF all-pupose flour? Actually I'm keying in on the "pastry" part or I'd just substitute, but the pastry specification makes me wonder if there are certain properties to that flour?
Raquel
I just read the recipe of the day and what a beautiful thing my aunt Ruthy wrote about me, it almost brought me to tears. She is such an incredible, loving aunt and just like a sister to me. Thank you Ruthy so much and I always LOVE spending time with you (especially in the kitchen!) btw these muffins are DELICIOUS!!!
mayihavethatrecipe
I LOVE YOU TOO RAQUEL!!!!!!
Tali Hadad
Can I substitute the coconut oil for vegetable oil? And the Silk almond milk with vanilla silk? I cannot eat any type of nut products but this recipe looks delicious!!!
mayihavethatrecipe
Hey Tali! I would substitute the coconut oil for non-hydrogenated vegetable shortening (like Earth Balance) or margarine if you have to. You can also use butter if you don't need it to be vegan.
Vanilla silk will work as well, just note that you may have to cut back a little bit on the amount of sugar, since the soymilk is already sweetened.
Hope this helps!!
Tali Hadad
Thank you for getting back to me!!! I was standing in Target looking to buy the ingredients and couldn't find nearly anything! So I called Mike (since I just realized I don't have your number!!) and he said I need to go to Whole Foods or a speciality supermarket for most the stuff. So I will try these out on Sunday (no time before Shabbat to get them)! You have no idea how excited Omer is that I'm trying to make more recipes he likes! LoL Thank you for imparting your wisdom on those of us who are severely challenged (me!) in the kitchen !!!
Leonor
wow, no blueberries in Spain? That's so weird (but maybe I just think that because here in Portugal we do have them and we're right next to Spain)
That recipe looks amazing, I've got to try it
mayihavethatrecipe
That is weird! I don't remember ever having them in Spain. I remember eating a french blueberry jelly, but never knew what the actually looked like until I came here to the US.
Hoe you like the recipe!
AvocadoPesto
Love that this recipe is vegan - would love to try making this. I can't believe you don't have blueberries in Spain! I studied abroad there in 2009 and never even noticed that! Quick question how strong is the coconut flavor in these? While I love coconut milk added to soups and stir fry I'm not a big fan of coconut flavored sweets/baked goods.
mayihavethatrecipe
The coconut flavor comes mainly from the shredded coconut. But because we use unsweetened coconut, I don't find it to be overpowering.
You can try using ground almonds instead of coconut. The muffins will probably be a bit more dense, but I'm sure they'll be delicious!
Let us know what you think once you try them!
AvocadoPesto
Oooo ground almonds sounds perfect! I'll try it with that instead of the coconut!
mayihavethatrecipe
Great!! I'm sure it will be yummy!!
Cup O' dOugh
Need to try these this week. Thanks!
mayihavethatrecipe
These are sooo good! The secret here is to make sure the coconut oil is soft enough to cream with the agave & not over mixing the batter. Hope you like them!!
Kara
I made these muffins for a firefigher, since he was convinced he loved the ones from Whole Foods- not only did he declare these were way better, but every other person in the fire station loved these, even the folks who weren't vegan! They barely lasted two hours, and I make two dozen at a time for them! I made mine without the coconut shavings, wanting just plain blueberry muffins. To date I've been forced to make them three more times since then, and the requests keep coming!
mayihavethatrecipe
Wow. You have no idea how happy and excited we are to hear that.Knowing that people are enjoying our recipes is the biggest compliment we can get. But knowing you're making these for firefighters to enjoy, is an honor.
Thank you so much for sharing 🙂
Lauren
These look very tasty. I was wondering if coconut milk from a can would work or if you suggest from a carton would be better. As well, I have spelt flour; could i use that or would whole wheat flour be better?
Vicky & Ruth
If you use coconut milk from a can, because it is thicker and the fat content is higher, we would suggest using 1/2 cup of milk and adding 1/4 cup of water to it. You can use spelt flour instead of whole wheat. You'll get a slightly different texture, but still good! Hope this helps. Please let us know if you have any more questions. Enjoy!
Melanie
Used soy milk cuz that's the only milk we had on hand. These are in the oven now but the batter is so delicious!!! Not all the muffin tins are filled to capacity 😉
Vicky & Ruth
Haha! Isn't it great being able to taste the batter without worrying about raw eggs?? Hope you enjoyed them!! 🙂
Paulitara
This is super delicious. Sometimes Im kind of turned off by the idea of muffins and decided to make this into a loaf. I used maple syprup instead of agave and I used whole wheat pastry flour. I just lowered the temp to 375 and baked for 50-55min. Thank you for sharing. My boyfriend begged me the first time to make it again and now he is rushing home to get the second batch ahaha 🙂
Vicky & Ruth
Thank you for sharing your version of this recipe. We love to hear how our readers adapt our recipes. You got a double bonus delicious blueberry loaf and your boyfriend rushing home 😉
Chrisina
THE BEST MUFFINS EVER!! Make them all the time. Thanks for sharing.
Vicky & Ruth
Thank you so much Christina, we love them too!
Vicky & Ruth
Thank you very much Christina! We love them too. Thank you for taking the time to leave us a comment.
Gill
Hi!
This may seem like a silly question but I am about to make these for my daughter and I wanted to know if I could use baking soda instead of baking powder -- I don't have any on hand 🙁 . Also is coconut flour a good substitute? Thanks so much!
Vicky & Ruth
Hi Gill, if you use baking soda instead of baking powder, the muffins will not rise as much. If you are going to replace it, use 1 tsp of baking soda and 2 tsp of vinegar or lemon juice (add it to the wet ingredients). You cannot substitute the flour for coconut flour or else the muffins will be very dense and dry.
Marilyn
Holy muffins! These are amazing! I just made them for breakfast and I have to say, the coconut flavor is to die for. My batter turned out very wet but they baked up just fine. The tops are crispy, the center moist. So good!
Vicky & Ruth
Thank you so much Marilyn!
Vicky & Ruth
Thank you Marilyn. So glad you enjoyed them!
Jenna
I made this recipe with coconut flour and accidentally added twice as much shredded coconut, and they were still fantastic! They looked a little undercooked but that’s just the texture of the flour. It was fully baked.
At the end, I added a lemon glaze and it just tied together the whole recipe. It was nice and light, and I’ll definitely make it again!
Vicky & Ruth
Awesome!!! So glad you enjoyed it. And a lemon glaze sounds like a fantastic addition!!
Lariza
Very good recipe. I added some lemon zest and used mashed avocado instead of the coconut oil
Vicky & Ruth
Love the idea of using mashed avocado!! Can't wait to try it. Thanks for sharing!
Megan Kennedy
I made this using gluten free flour, wild blueberries, and coconut sugar. I forgot the coconut flakes lol but it turned out very yummy! I had been craving blueberry muffins and these hit the spot. They came out almost too moist in the middle but I attribute that to all my substitutions. Glad you mentioned it might look curdled after blending because it definitely did. Tasted yum. Loved it!
Nava Sheer
Has anyone used silan/date honey instead of the agave? I was wondering if the silan would be too thick or too sweet.
Jennifer
Hi, is there a GF sub for the flour?
?
Vicky & Ruth
Hi! We haven't tried making these gluten free, but we suggest using a 1 to 1 GF baking flour, such as Bob's Red Mill. We've used it many times and always works perfectly. Hope this helps!
Vanessa
Absolutely amazing recipe! Thank you!
SF
These are great - I've made the twice now.
Carey
These sound yummy! We are vegan and my husband is allergic to flax. Have you tried these with a different vegan egg substitute? Many items call for flax. I am aware you can do other things but I feel I might waste ingredient trying to find the right balance. Trying to make some yummy vegan baked goods. thanks
Vicky & Ruth
Hi Carey,
If your husband is ok with chia seeds, you can try using them instead (just grind them beforehand). We haven't tried any of the prepared egg replacers sold in the stores, but that might be another option. Hope this helps. Please let us know if you have any more questions.
Cindy
Loved the combo of blueberries and coconut. Easy to make and taste great!!
Giselle Blair
My go-to recipe for muffins!
Vicky & Ruth
Thank you Giselle, it's one of our favorite muffin recipes as well!
Nichola
I found them a little sweet could you cut down on sugar and agave?
Vicky & Ruth
We don't see why not. Please let us know how they come out, if you cut down on the sugar.
mary
CAN I USE A SUBSTITUTE FOR COCONUT OIL? ANYTHING?
Vicky and Ruth
You may use vegan butter, non-hydrogenated margarine or regular butter, if you are not vegan.
Mimi
Very tasty blueberry and coconut flavors. I used canned coconut milk and saw your suggestion in another review to water it down a bit. Turned out delicious and perfect. Thank you for the recipe.
Vicky and Ruth
So great Mimi, thank you!
Ali
Hi, if I don’t have an electric mixer can I still make these? I have a small food processor and a blender but definitely not a mixer. Hopefully I can still make these because I have all the ingredients and I plan to make them soon! Thank you.
Vicky and Ruth
Yes! They can be made with either!enjoy!
judi
I have a wheat allergy. Can I use King Arthur GF all-pupose flour? Actually I'm keying in on the "pastry" part or I'd just substitute, but the pastry specification makes me wonder if there are certain properties to that flour?
Vicky and Ruth
Pastry flour is just finer that all-purpose flour. You can replace with one to one GF flour.