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A blueberry with a bite taken out of it on top of muffins in a basket
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Best Ever Blueberry Muffins with Coconut Oil

Combining coconut oil and brown sugar brings a richness to this recipe that will leave you wanting to eat the whole pan!
Course Baking, Breakfast, Breakfast or Snack, Breakfast/Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 people
Author Bessie Bakes

Equipment

  • 1 Electric Beater You can use a stand mixer or whisk by hand if you prefer
  • 2 Large mixing bowls You'll need one for wet ingredients and one for dry ingredients
  • 1 Whisk to mix dry ingredients together
  • 1 Spatula to fold the blueberries into the batter
  • 1 12 count muffin pan
  • 1 Ice cream scoop You can use a large spoon instead of a scoop if you prefer

Ingredients

  • 2 ⅓ cups all purpose flour 297 grams
  • 1 TBSP all purpose flour For coating the blueberries
  • 1 cup cold-pressed coconut oil 240 grams
  • 1 ¾ cup brown sugar 319 grams
  • 4 eggs 200 grams
  • 2 ½ cups blueberries about 300 grams
  • 2 tsp baking powder 10 grams
  • ¼ tsp salt 2 grams
  • 1 tsp vanilla 4 grams

Instructions

  • Preheat oven to 350 degrees.
  • Cream 1 cup coconut oil and 1¾ brown 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.
  • Lower the speed to low and add in the 4 eggs one at a time, along with 1 tsp vanilla until incorporated.
  • In a separate bowl whisk together the 2⅓ cups flour, ¼ tsp salt, and 2 tsp baking powder.
  • Add the flour mixture into the batter on low speed in three stages. Turn off the mixer as soon as it's incorporated. DON'T OVERMIX!
  • Add a TBSP of flour to coat the blueberries. This will keep them from falling to the bottom of the muffins.
  • Fold in the blueberries with a spatula.
  • 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.
  • 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.
  • Grease your scooper with coconut oil. This will help batter to slide out.
  • Scoop into 12 muffins.
  • Bake for 23-28 minutes or until the muffins just spring back to the touch. If using fresh blueberries, check them at 20 minutes.
  • Let cool for 5-10 minutes before removing from the pan.

Notes

Freezing the muffins

If you want to freeze the muffins, simply place them in a ziploc bag or airtight container in single layers as they may stick together once frozen.  Thaw and serve or reheat at 250 degrees until warm.