Blueberry Coconut Muffins

Recipe for Blueberry Coconut Muffins.

Blueberry Coconut Muffins

With a big container of blueberries to use up, and a craving for muffins, this morning I whipped up a batch of my favourite breakfast muffins – blueberry coconut!

These muffins are egg-free, dairy-free and do not contain any high-processed sugar. They’re a healthy way to start the day!

Blueberry Coconut Muffins

Servings: 12 Muffins


  • 1/2 Cup Coconut Oil (Melted)
  • 1/2 Cup Almond or Soy Milk
  • 1/2 Cup Maple Syrup
  • 1 3/4 Cup Flour (I used 1 cup All-Purpose + 3/4 cup Whole Wheat)
  • 1 Teaspoon Salt
  • 1 Tablespoon Ground Flax Seeds
  • 3 Teaspoons Baking Powder
  • 3 Tablespoons Shredded Coconut
  • 2 Tablespoons Lemon Juice
  • Zest of 1 Lemon
  • 1/2 Teaspoon Vanilla
  • 1 Large Banana (Mashed)
  • 1/3 Cup Slivered Almonds (Optional)
  • 1 Cup Blueberries (I used Wild Blueberries)


  1. Preheat oven to 375F. Spray muffin tins with non-stick spray.
  2. In  a large bowl, add maple syrup, coconut oil and milk. Warm until the coconut oil is melted (about 20 seconds).
  3. To the large bowl, add flour, ground flax seeds, baking powder and salt. Gently mix everything together. Fold in the coconut, mashed banana, slivered almonds, lemon juice, lemon zest and vanilla. Gently mix again, until incorporated. Finally, add the blueberries.
  4. Bake for about 22 minutes, then allow to cool for at least 20 minutes before serving.
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  1. michelle says:

    Do you use unsweetened almond or soya milk? Almond milk has a lot of sugar, I am wondering if I could use the unsweetened milk with this recipe

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