Blueberry Coconut Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Start your day with a tender, delicious Blueberry Coconut Muffin and a glass of thirst-quenching Florida Milk — it’s National Dairy Month!
  • 1½ cups white whole wheat flour
  • ½ cup coconut sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ¾ cup Florida milk, skim
  • ¼ cup coconut oil, melted
  • 1 large egg
  • ½ teaspoon coconut extract
  • 1 cup sweetened shredded coconut
  • 1 pint fresh blueberries, rinsed and dried
  • Extra shredded coconut for topping
  • Turbinado raw cane sugar for topping
  1. Preheat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray (I used coconut oil spray) and set aside.
  2. In a medium bowl, whisk flour, sugar, salt, and baking powder.
  3. In another medium bowl, combine milk, coconut oil, egg, and coconut extract and mix well.
  4. Add the wet ingredients to the flour mixture and stir until just combined.
  5. Toss blueberries in a little bit of flour so they are very lightly coated.
  6. Use a spatula to fold the shredded coconut and blueberries into the batter.
  7. Use a medium cookie scoop to portion out the batter into the muffin tin.
  8. Sprinkle the turbinado sugar on top of each muffin.
  9. Bake 20 minutes or until a toothpick inserted into the center comes out clean.
  10. Transfer from the muffin tin to a cooling rack to cool completely.
Adapted from Two Peas and Their Pod Blueberry Coconut Muffins:
Recipe by Take A Bite Out of Boca at