Easy blueberry muffins with coconut oil and coconut sugar
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frozen blueberries

You see those beautiful blueberries☝️????  Well, they just adorned my new all-time favorite muffin that I have EVER tried!  I’ve eaten some pretty spectacular muffins at fancy Parisienne bakeries all over the country, and have made a few hundred myself.  But NOTHING compares to these Better Than Ever Blueberry Muffins with Coconut Oil and Coconut Sugar!  We’ve all tried our fair share of muffins, and let’s be honest, none are really worth screaming about on a mountaintop.  However, I would gladly stand at the edge of Mt. Everest and pronounce the glory of these blueberry jewels.  I know, a little overkill, right?

Well, I’m in love and I don’t care!  Why are these muffins so extraordinary, you ask?  Coconut oil and coconut sugar bring rich, luscious caramel and coconut flavors into these muffins that really lift blueberries into a whole new light.  I first fell in love with the duo in baked goods when I made some pretty incredible GF Pumpkin Muffins.  Check them out, they’re that good.  Oh yeah…

I apologize in advance for the gratuitous over-sharing of muffin photos, but I just couldn’t part with any of them.  So, without further ado, I give you the holy blueberry muffins that will make you want to consume an exorbitant amount of coconut oil and coconut sugar because they make every baked good better than ever!

coconut oil and coconut sugar creamed

Cream that beautiful coconut oil and coconut 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.

blueberry muffin batter with eggs

Mix in the eggs one at a time until they are incorporated.  Sift the flour, salt, and baking powder together in a separate bowl.  On low speed, add the flour in three additions.  Stop mixing as soon as it’s incorporated.

blueberry muffin batter with blueberries

I used frozen blueberries in this recipe because fresh ones have such a short season and they lack sweetness and flavor.  It makes the batter very cold, but don’t worry, the batter won’t be affected.  It will merely increase the baking time by a 2-4 minutes.  Stir in the berries and scoop into a 12 cup muffin pan.

blueberry muffin in pan 1

Bake in a 350 degree oven for 23-28 minutes.  If using fresh blueberries, check them at 20 minutes.  They are done when they just spring back when lightly touched.

blueberry muffins baked


blueberry muffin up close


blueberry muffins interior


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blueberry muffins baked
4.5 from 2 votes

Better Than Ever Blueberry Muffins|Coconut Oil, Coconut Sugar

Traditional blueberry muffins are transformed with cold-pressed coconut oil and coconut sugar which lends rich, deep flavors and mouth-watering texture!
Course Breakfast
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12


  • 2 1/3 cups all purpose flour 297 grams
  • 1 cup cold-pressed coconut oil 235 grams
  • 1 3/4 cup coconut sugar 247 grams
  • 4 eggs
  • 2 1/2 cups blueberries 220 grams preferably frozen because they have better flavor
  • 2 tsp . baking powder 10 grams
  • 1/4 tsp . salt
  • 1 tsp . vanilla


  1. Preheat oven to 350 degrees.
  2. Cream the coconut oil and coconut 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.
  3. Lower the speed to low and add in the eggs one at a time, along with the vanilla until incorporated.
  4. In a separate bowl sift together the flour, salt, and baking powder.
  5. Add the flour into the batter on low speed in three stages. Turn off the mixer as soon as it's incorporated. DON'T OVERMIX!
  6. Add a tsp. of flour to coat the blueberries. This will keep them from falling to the bottom of the muffins.
  7. Mix in the blueberries with a spatula or turn on the mixer and let it go for two to three turns around the pan, them turn off.
  8. 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.
  9. 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.
  10. Grease your scooper with coconut oil. This will help batter to slide out.
  11. Scoop into 12 muffins.
  12. Bake for 23-28 minutes or until the muffins just spring back to the touch. If using fresh blueberries, check them at 20 minutes.
  13. Let cool for 5-10 minutes before removing from the pan.

Bon Appetit Ya’ll,

Leslie O.


Best Ever Blueberry Muffins Pinterest

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  1. John Marris says:

    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.

  2. 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.

  3. Kendall says:

    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!

  4. Allie says:

    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?


    • 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.

      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.

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