The Angels are singing BLUEBERRY MUFFINS WITH COCONUT OIL AND BROWN SUGAAAAAARRRRRR in their high-pitched ethereal voices!
We’ve all tried our fair share of muffins, and let’s be honest, none are really worth singing about on a mountaintop. Oh, but these blueberry muffins break the muffin pan mold.
What makes these muffins so divine?
- Using coconut oil instead of butter adds this delicious, almost tropical flavor to these tiny pillows of heaven.
- Combining coconut oil and brown sugar brings a richness to this recipe that will leave you wanting to eat the whole pan!
- Juicy blueberries are the perfect compliment to the light flavor the coconut oil provides.
- The brown sugar creates a slightly crisp top to the muffins
- So whether it’s a breakfast the kids will actually eat or hosting a brunch with your best pals, these muffins are always the right answer!
Do you have to use coconut oil with these muffins?
NO! You can use butter or any butter alternative you’d like in this recipe, but I feel the coconut oil just elevates these moist muffins to a whole, new level of scrumptious!
How to bring this recipe together
Cream that beautiful coconut oil and brown sugar on high for two minutes until it’s super light and fluffy. Giving it a little extra time on high speed really makes these muffins light and luscious. Mix in the eggs one at a time until they are incorporated.
In a separate bowl whisk the flour, salt, and baking powder together. On low speed, add the dry ingredients to the wet until it’s just incorporated. Be careful not to over mix the batter.
After whipping up this decadent batter, you can fold those sweet blueberries right in for an incredible bit of YUM in every bite!
After you’ve greased your muffin pan, simply scoop this gorgeous batter into your muffin tins and fill them with equally.
Bake in a 350-degree oven for 20-23 minutes. If using frozen blueberries, they may need an extra 2-4 minutes. They are done when they just spring back when lightly touched.
The result? Decadent, moist muffins with the perfect balance of sweet flavor and that little something extra that makes them so special!
Good luck eating just one!
Can I use frozen blueberries in the batter?
Yes! I’ve made them with fresh or frozen blueberries and they work great both ways. Frozen blueberries are much sweeter than fresh, especially if you are buying them out of season. Frozen blueberries makes the batter very cold, but don’t worry, the end result won’t be affected. It will merely increase the baking time by 2-4 minutes.
More muffins recipes on Bessie Bakes
- Gluten-Free Spiced Pumpkin Muffins with Coconut Oil
- Healthy Double Chocolate Chip Muffins
- Banana Nut Muffins with Streusel Topping (arguably the best muffins you will EVER eat)
Bon Appetit Ya’ll,
Leslie O.
Best Ever Blueberry Muffins with Coconut Oil
Equipment
- 1 Electric Beater You can use a stand mixer or whisk by hand if you prefer
- 2 Large mixing bowls You'll need one for wet ingredients and one for dry ingredients
- 1 Whisk to mix dry ingredients together
- 1 Spatula to fold the blueberries into the batter
- 1 12 count muffin pan
- 1 Ice cream scoop You can use a large spoon instead of a scoop if you prefer
Ingredients
- 2 ⅓ cups all purpose flour 297 grams
- 1 TBSP all purpose flour For coating the blueberries
- 1 cup cold-pressed coconut oil 240 grams
- 1 ¾ cup brown sugar 319 grams
- 4 eggs 200 grams
- 2 ½ cups blueberries about 300 grams
- 2 tsp baking powder 10 grams
- ¼ tsp salt 2 grams
- 1 tsp vanilla 4 grams
Instructions
- Preheat oven to 350 degrees.
- Cream 1 cup coconut oil and 1¾ brown sugar on high in a stand mixer or with an electric beater for two minutes until it's light and fluffy. This really helps the texture if it's beaten well.
- Lower the speed to low and add in the 4 eggs one at a time, along with 1 tsp vanilla until incorporated.
- In a separate bowl whisk together the 2⅓ cups flour, ¼ tsp salt, and 2 tsp baking powder.
- Add the flour mixture into the batter on low speed in three stages. Turn off the mixer as soon as it's incorporated. DON'T OVERMIX!
- Add a TBSP of flour to coat the blueberries. This will keep them from falling to the bottom of the muffins.
- Fold in the blueberries with a spatula.
- If you are using frozen blueberries, the batter will get very cold, that’s OK. It will just increase the baking time by a couple of minutes.
- Liberally grease a 12 cup muffin pan with coconut oil. Grease the top of the pan as well in case the muffins hit the top of the pan.
- Grease your scooper with coconut oil. This will help batter to slide out.
- Scoop into 12 muffins.
- Bake for 23-28 minutes or until the muffins just spring back to the touch. If using fresh blueberries, check them at 20 minutes.
- Let cool for 5-10 minutes before removing from the pan.
Amazing website it is.We daily use coconut sugar while making tea and lemon pie.It is a sugar which has been used for many sweet dishes.Thanks for sharing.
Thanks John. I am a HUGE fan of coconut sugar too. I couldn’t believe how much better blueberry muffins taste with coconut sugar. Hope you get to try them!
Hi everyone….I am biggest fan of MUFFINS but here point to be noted that it has made both healthier ingredients COCONUT SUGAR & COCONUT OIL.Thanks for providing us such sweet recipe.Thanks for sharing.
So I don’t own a mixer 🙁 , will this recipe still work if I mix everything by hand?
Sure thing! If you happen to have a handheld mixer that’s great, but if not, use a whisk. you will need a little elbow grease to make it nice and smooth, but it will work just fine. Let me know how it turns out if you make this!
We have like two massive bags of coconut sugar just sitting in our pantry, so this recipe really comes in handy. My coconut sugar is really clumpy, so do you have any tips for getting rid of clumps? If I sift my sugar, will it have an effect on the recipe?
Thanks:)
Great question! I have had the same issue as well. I would say one of the best ways to prevent the clumping is to store it in an airtight container. That said, if you need to get rid of existing clumps, here is a link to tips for getting rid of clumps in brown sugar, which can have the same problem.
https://www.thekitchn.com/4-ways-to-soften-brown-sugar-and-keep-it-that-way-195922
I would imagine these tips would work for coconut sugar as well. The comments section of the post had extra tips. Once you manage to get rid of the clumps, try storing it in an airtight container to prevent future clumping. I’m not sure that coconut sugar will sift that well since the crystals are a bit thicker than regular sugar. I tried this one time and the crystals kind of separated, so it won’t really improve the texture that much.
Made these this morning. They were very moist, and tasty and looked just like your pics. My batter however didn’t look like yours. It was more like a cookie dough-the kind that gets that gets sliced before it bakes. I think it may be bc the coconut sugar and oil never “whipped” even though I mixed it for a good 3 mins. Wonder if the coconut oil should have been chilled? Also, it made 18 muffins! The frozen blueberries I used pretty plump, so…
If I make again, I may try to reduce the sugar by at least a cup. Thanks for the recipe!
Hi Jessica, my apologies for the delayed response! I was out of the office all week. Did you use frozen blueberries? The batter being more solid could have been due to the blueberries being frozen.
Sometimes coconut sugar clumps up so using melted coconut oil helps to soften it, so that’s why I call for it to be melted. I scooped my muffin batter all the way to the top so you may have just scooped less into your muffin tins.
For future baking, if you reduce the sugar by a cup, it’s going to affect the texture of the batter, so I wouldn’t reduce it any more than 1/4 cup at first, then experiment from there.
These are SO good! Made with my son and he really had fun making them. The coconut sweetens the blueberry in a whole new way!
Oh wonderful, I’m so glad you and your son enjoyed them! Thank you for sharing 🙂
These muffins are SO good! Coconut makes the blueberry take on a whole new yummy taste. Easy to bake and very healthy. Highly recommend!
Oh I’m so glad to hear you loved the recipe. Thank you for sharing!!
Woohoo I made them and they turned out perfectly..I wish I could post a picture…bringing them to a bbq today…thank you for the recipe!
Oh wonderful, thank you for sharing!! I’m so glad you liked them and I hope everyone at your bbq enjoyed them too.