Coconut Blueberry Muffins

  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


  • 2 cups plus one tablespoon flour
  • 1 tablespoon baking powder
  • 1/2 cup sugar
  • 3/4 teaspoons kosher salt
  • 1/2 cup flaked coconut, toasted
  • 1 egg, beaten
  • 4 tablespoons butter, melted and slightly cooled
  • 1 cup whole milk
  • 1 1/2 cups fresh blueberries


  1. Preheat oven to 400 and line a 12 cup muffin tin with paper liners.
  2. Sift flour, baking powder, sugar and salt together in a large bowl. (If you don’t have a sifter, you can get the same result by putting these ingredients into a fine mesh strainer over the bowl and stirring them until everything has fallen through the mesh into the bowl below.)
  3. Stir in coconut.
  4. Mix together egg, butter and milk until well mixed. I do this by putting them all into a mason jar and shaking! Pour into bowl with dry ingredients and stir until combined.
  5. Toss the blueberries gently with flour (this is to keep them from sinking to the bottom of your muffins). Fold them gently into the muffin batter.
  6. Divide the batter among muffin cups. I like to do this with a large cookie scoop – less mess!
  7. Bake for 18-20 minutes or until a toothpick inserted into a muffin comes out clean. Cool for 10 minutes in the muffin tin, and then remove from the tin and finish cooling on a cooling rack.