These Coconut Oil Blueberry Muffins are a healthy, delicious treat you can easily bake at home. They’re a perfect grab-and-go breakfast or a delightful snack, offering a moist texture and bursting with fruity flavor.
Key Ingredients & Substitutions:
- Coconut Oil: Use refined coconut oil for a neutral flavor, or unrefined for a subtle coconut aroma. You can substitute with unsalted butter, melted.
- Blueberries: Fresh blueberries are best, but frozen work too (do not thaw).
- Milk: Any plant-based milk (almond, soy, oat) or dairy milk works well.
- Flour: All-purpose flour is ideal. Whole wheat pastry flour can be used for added fiber.
- Sweetener: Granulated sugar is used here. Maple syrup or honey can be substituted for a liquid sweetener, adjusting other liquid ingredients slightly.
Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
How Much Time Will You Need?
- Total Time: 30-35 minutes
- Prep Time: 10-15 minutes
- Cook Time: 20 minutes
- Servings: 12 muffins
- Tools Needed: 12-cup muffin tin, paper liners, two mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Muffin Tin and Oven
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly. This prevents sticking and makes cleanup easier.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure there are no lumps and all ingredients are evenly distributed. This ensures your healthy blueberry muffin recipes rise properly.
3. Mix Wet Ingredients
In a separate medium bowl, whisk the egg until it’s lightly beaten. Add the milk, melted coconut oil, and vanilla extract, then whisk until well combined. This creates the liquid base for your muffins.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; a few lumps are okay. Do not overmix, as this can lead to tough muffins.
5. Fold in Blueberries
Carefully fold in the blueberries. Try not to crush them as you incorporate them into the batter. This ensures juicy pockets of fruit in every bite of your healthy blueberry muffins.
6. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. Fill each cup about two-thirds full. This allows room for the muffins to rise without overflowing.
7. Bake Your Muffins
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown. Let them cool in the pan for a few minutes before transferring to a wire rack.
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a brighter flavor.
- Streusel Topping: Combine 1/4 cup flour, 2 tablespoons sugar, and 1 tablespoon melted coconut oil, then sprinkle over the batter before baking.
- Nutty Muffins: Fold in 1/2 cup chopped walnuts or pecans with the blueberries.
- Spice It Up: Add 1/2 teaspoon of ground cinnamon or nutmeg to the dry ingredients.
Storage Instructions:
Store your cooled Coconut Oil Blueberry Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer in a freezer-safe bag for up to 3 months. Reheat frozen muffins in the microwave for 30-60 seconds or in a toaster oven until warm.
Frequently Asked Questions:
- Can I use frozen blueberries? Yes, use them directly from the freezer without thawing.
- Why are my muffins tough? You likely overmixed the batter. Stir only until the ingredients are just combined.
- Can I make these gluten-free? You can try a 1:1 gluten-free flour blend, but results may vary slightly in texture.
- How do I prevent blueberries from sinking? Toss them lightly with a tablespoon of flour before folding into the batter.
- Can I use a different oil? Yes, vegetable oil or olive oil can be used, but they will alter the flavor slightly.
- Are these muffins suitable for meal prep? Absolutely! Bake a batch and freeze them for quick breakfasts throughout the week.
