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Vegan Coconut Blueberry Muffins

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 12 1x


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!)


  • 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 1/2 cups blueberries (fresh or frozen)
  • Cooking spray


  1. Preheat the oven at 400F. Line a muffin pan with 12 liners and coat them with cooking spray
  2. Combine the ground flax seeds with 3 tbsp water In a small bowl. Set aside
  3. Combine the flour, shredded coconut, baking powder and salt in a medium bowl and set aside
  4. 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)
  5. 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
  6. Scoop about 1/4 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


  1. 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.
  • Category: Dessert
  • Cuisine: Kosher / Vegan


  • Serving Size: 1 muffin
  • Calories: 238
  • Sugar: 14
  • Sodium: 121
  • Fat: 15
  • Trans Fat: 0
  • Carbohydrates: 24
  • Fiber: 2
  • Protein: 2
  • Cholesterol: 0