Blueberry Coconut Muffins
Prep time
Cook time
Total time
Recipe type: Muffin
Serves: 12
  • 2 cups all-purpose flour plus a little more for blueberries
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup full fat unsweetened coconut milk
  • 1 egg plus 1 egg white
  • 1 teaspoon vanilla extract
  • ¾ cup granulated sugar
  • 1½ cups fresh blueberries
Crumb Topping
  • ¼ cup unsalted butter, room temperature
  • ¼ cup All-purpose flour
  • ¼ Granulated sugar
  1. Preheat oven to 375 degrees and line a muffin pan with muffin liners; set aside
  2. In a large bowl sift together the 2 cups of flour, baking powder, baking, soda, and salt; set aside.
  3. In a small bowl whisk together melted butter, coconut milk, eggs, and vanilla extract. Pour into dry ingredients and mix with a wooden spoon or spatula just until combined, do no over mix.
  4. Next, wash blueberries and do not dry. Put them in a small bowl and toss with a few tablespoons of flour until thoroughly coated.
  5. Add blueberries and granulated sugar to the batter and gently mix until just combined. Batter will be thick and a little sticky.
  6. Mix the crumb topping ingredients in a small bowl with a fork or your hands until course crumbs form.
  7. Fill each muffin liner to the top with batter, sprinkle with crumb topping, then bake for 25 minutes.
Recipe by Stuck On Sweet at