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Blueberry Muffins with coconut oil and coconut sugar on a linen cloth

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


  • 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


  • Preheat oven to 350 degrees.
  • 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.
  • Lower the speed to low and add in the eggs one at a time, along with the vanilla until incorporated.
  • In a separate bowl sift together the flour, salt, and baking powder.
  • 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!
  • Add a tsp. of flour to coat the blueberries. This will keep them from falling to the bottom of the muffins.
  • 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.
  • 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.