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    Home » Baking » Best Ever Blueberry Muffins with Coconut Oil

    Published: Feb 24, 2023 Last Modified: Feb 24, 2023 by Bessie Bakes · 15 Comments · This post may contain affiliate links

    Best Ever Blueberry Muffins with Coconut Oil

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    Blueberry Muffins with Coconut Oil are luscious and have an almost tropical flavor! via @bessiebakes

    The Angels are singing BLUEBERRY MUFFINS WITH COCONUT OIL AND BROWN SUGAAAAAARRRRRR in their high-pitched ethereal voices!

    We’ve all tried our fair share of muffins, and let’s be honest, none are really worth singing about on a mountaintop. Oh, but these blueberry muffins break the muffin pan mold.

    Blueberry muffins in a pile with a bite taken out of one.

    What makes these muffins so divine?

    • Using coconut oil instead of butter adds this delicious, almost tropical flavor to these tiny pillows of heaven.
    • Combining coconut oil and brown sugar brings a richness to this recipe that will leave you wanting to eat the whole pan! 
    • Juicy blueberries are the perfect compliment to the light flavor the coconut oil provides. 
    • The brown sugar creates a slightly crisp top to the muffins
    • So whether it’s a breakfast the kids will actually eat or hosting a brunch with your best pals, these muffins are always the right answer! 
    Bowls of ingredients for Blueberry Muffins with coconut oil

    Do you have to use coconut oil with these muffins?

    NO! You can use butter or any butter alternative you’d like in this recipe, but I feel the coconut oil just elevates these moist muffins to a whole, new level of scrumptious!

    How to bring this recipe together

    Cream that beautiful coconut oil and brown 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. Mix in the eggs one at a time until they are incorporated.

    In a separate bowl whisk the flour, salt, and baking powder together. On low speed, add the dry ingredients to the wet until it’s just incorporated. Be careful not to over mix the batter.

    A hand with a spatula stirring blueberry muffin batter

    After whipping up this decadent batter, you can fold those sweet blueberries right in for an incredible bit of YUM in every bite! 

    Blueberry muffin batter in a glass bowl with a spatula

    After you’ve greased your muffin pan, simply scoop this gorgeous batter into your muffin tins and fill them with equally. 

    Bake in a 350-degree oven for 20-23 minutes.  If using frozen blueberries, they may need an extra 2-4 minutes.  They are done when they just spring back when lightly touched.

    12 scoops of blueberry muffin batter in a muffin pan

    The result? Decadent, moist muffins with the perfect balance of sweet flavor and that little something extra that makes them so special! 

    A blueberry muffin on top of a muffin tin

    Good luck eating just one! 

    Can I use frozen blueberries in the batter?

    Yes! I’ve made them with fresh or frozen blueberries and they work great both ways. Frozen blueberries are much sweeter than fresh, especially if you are buying them out of season.  Frozen blueberries makes the batter very cold, but don’t worry, the end result won’t be affected.  It will merely increase the baking time by 2-4 minutes.  

    A pile of blueberry muffins in a wooden bowl

    More muffins recipes on Bessie Bakes

    • Gluten-Free Spiced Pumpkin Muffins with Coconut Oil
    • Healthy Double Chocolate Chip Muffins
    • Banana Nut Muffins with Streusel Topping (arguably the best muffins you will EVER eat)

    Bon Appetit Ya’ll,

    Leslie O.

    A blueberry with a bite taken out of it on top of muffins in a basket

    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!
    No ratings yet
    Print Pin Rate
    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.
    Tried this Recipe? Tag me Today!Mention @Bessie.Bakes or tag #BessieBakes!

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    More Muffins Recipes

    • The Best Streusel Topping for Muffins
    • Gluten Free Spiced Pumpkin Muffins | Coconut Oil
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    Reader Interactions

    Comments

    1. John Marris says

      May 02, 2016 at 12:52 am

      5 stars
      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.

      Reply
      • Leslie Osborne says

        May 02, 2016 at 8:19 am

        Thanks John. I am a HUGE fan of coconut sugar too. I couldn’t believe how much better blueberry muffins taste with coconut sugar. Hope you get to try them!

        Reply
    2. Alexander pope says

      June 24, 2016 at 12:04 am

      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.

      Reply
    3. Kendall says

      October 21, 2017 at 11:04 pm

      So I don’t own a mixer 🙁 , will this recipe still work if I mix everything by hand?

      Reply
      • Leslie Osborne says

        October 22, 2017 at 10:38 am

        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!

        Reply
    4. Allie says

      March 08, 2018 at 5:55 pm

      4 stars
      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?

      Thanks:)

      Reply
      • Leslie Osborne says

        March 08, 2018 at 8:46 pm

        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.

        https://www.thekitchn.com/4-ways-to-soften-brown-sugar-and-keep-it-that-way-195922

        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.

        Reply
    5. Jessica says

      September 14, 2019 at 4:10 pm

      Made these this morning. They were very moist, and tasty and looked just like your pics. My batter however didn’t look like yours. It was more like a cookie dough-the kind that gets that gets sliced before it bakes. I think it may be bc the coconut sugar and oil never “whipped” even though I mixed it for a good 3 mins. Wonder if the coconut oil should have been chilled? Also, it made 18 muffins! The frozen blueberries I used pretty plump, so…
      If I make again, I may try to reduce the sugar by at least a cup. Thanks for the recipe!

      Reply
      • Leslie Osborne says

        September 21, 2019 at 10:24 am

        Hi Jessica, my apologies for the delayed response! I was out of the office all week. Did you use frozen blueberries? The batter being more solid could have been due to the blueberries being frozen.

        Sometimes coconut sugar clumps up so using melted coconut oil helps to soften it, so that’s why I call for it to be melted. I scooped my muffin batter all the way to the top so you may have just scooped less into your muffin tins.

        For future baking, if you reduce the sugar by a cup, it’s going to affect the texture of the batter, so I wouldn’t reduce it any more than 1/4 cup at first, then experiment from there.

        Reply
    6. Jessica says

      December 15, 2020 at 11:45 pm

      These are SO good! Made with my son and he really had fun making them. The coconut sweetens the blueberry in a whole new way!

      Reply
      • Bessie Bakes says

        December 16, 2020 at 9:27 am

        Oh wonderful, I’m so glad you and your son enjoyed them! Thank you for sharing 🙂

        Reply
    7. Jessica Vazquez says

      January 04, 2021 at 4:22 pm

      These muffins are SO good! Coconut makes the blueberry take on a whole new yummy taste. Easy to bake and very healthy. Highly recommend!

      Reply
      • Bessie Bakes says

        January 05, 2021 at 12:38 pm

        Oh I’m so glad to hear you loved the recipe. Thank you for sharing!!

        Reply
    8. Christina says

      June 05, 2022 at 9:19 am

      Woohoo I made them and they turned out perfectly..I wish I could post a picture…bringing them to a bbq today…thank you for the recipe!

      Reply
      • Bessie Bakes says

        June 06, 2022 at 10:00 am

        Oh wonderful, thank you for sharing!! I’m so glad you liked them and I hope everyone at your bbq enjoyed them too.

        Reply

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