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Blueberry Coconut Muffins

Posted Dec 14 2010 9:00am

I think that these are the best muffins that I have ever made.

I mean, just look at them…


Moist, fluffy, and overloaded with blueberries and coconut. Mmm…

And the combination of blueberry and coconut is delicious!

Yesterday, I made these muffins while I was knee deep in cleaning supplies. My apartment was literally disgusting. Not only was it really messy, but I hadn’t cleaned the bathroom in about two months. In addition, I also had about three loads of laundry that needed to be folded. Yeah, it was a busy afternoon.

I am a total clean freak, so the unsightly condition of my apartment really had me stressed out. You read that right, filth stresses me out.

After about 3 hours of cleaning (and still more to go), it was snack time. Let me tell you, cleaning is a workout, especially when you are on your hands and knees scrubbing ;)


Since I was out of chocolate chip pumpkin muffins , I decided to make another batch of muffins, but something a little different this time around.

Muffins are perfect for a quick snack when I am on the go, and since I am working a lot for the rest of the week, I needed something to take with me.

Sometimes you just need something sweet…


  • 1 1/2 cups spelt flour (whole wheat or all purpose will work fine)
  • 1/2 cup turbinado sugar
  • 2 teaspoons baking powder
  • 1/3 cup coconut oil, melted
  • 1 egg
  • 1/2 cup coconut milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup shredded coconut
  • 3/4 cup blueberries (frozen will work fine)


  1. Preheat oven to 400.
  2. In a large bowl, mix the flour, sugar, and baking powder.
  3. In another bowl, mix the coconut oil, coconut milk, vanilla, and egg.
  4. Add the wet to the dry and mix well.
  5. Fold in shredded coconut and blueberries.
  6. Bake for 17-20 minutes or until golden brown and a tooth pick comes out clean.


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