It’s the end of blueberry season and I’ve been wanting blueberry muffins for weeks now. As fresh blueberries are getting harder and harder to find, I find myself turning to frozen blueberries more often. While frozen blueberries are great, they can turn blueberry muffins a weird greenish tint if you thaw them and then bake them in the muffins. My solution is to throw the frozen blueberries right into the batter! So easy! And since they are frozen this also prevents the blueberries from sinking to the bottom during baking. Win win!
These blueberry coconut muffins are the perfect addition to a weekend brunch or for a quick weekday snack. These muffins are great on their own and don’t even need any butter on top. They are delicious and moist enough without any toppings. No dry muffins here! If you prefer a drier muffin, try reducing the temperature to 325ºF and bake for a little longer.
The combination of blueberries and coconut is so delicious here. The coconut taste comes from the coconut extract and the shredded coconut. It is really important to use natural coconut extract and not the artificial kind. I like the Flavorganics Coconut Extract because it has a fresh, natural coconut taste that isn’t too overpowering. If you don’t mind changing the taste a little you can always substitute vanilla extract for the coconut extract. The muffins will taste more like vanilla than coconut then, of course.
I hope you enjoy the recipe!
- 2 cups (224 g) blanched almond flour
- ½ cup (64 g) arrowroot flour
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ cup packed (90 g) coconut sugar
- ⅓ cup (35 g) unsweetened shredded coconut (dry)
- 4 eggs, separated (room temperature)
- 1 cup (235 g) full fat coconut milk
- ¼ cup (56 g) grass-fed butter or ghee, melted
- 2 tsp apple cider vinegar
- 2 tsp natural coconut extract (can sub vanilla extract)
- 2 cups (280 g) frozen blueberries (not thawed)
- Preheat oven to 350ºF/177ºC.
- Line a muffin pan with cupcake liners.
- In a large mixing bowl, whisk together dry ingredients until combined.
- In a medium mixing bowl, whisk together wet ingredients (except for egg whites and blueberries) until combined.
- Pour the wet ingredients into the large mixing bowl with the dry ingredients and whisk until combined.
- Whip egg whites in a stand mixer or using a hand mixer until stiff peaks form. In order to get the whites to whip correctly, make sure that your bowl doesn't have any greasy residue and that your egg whites are at room temperature.
- Gently fold egg whites into the batter until just a few white streaks are left.
- Pour in frozen blueberries and stir immediately so that they don't stick together. Stir the batter just enough to evenly distribute the blueberries, but not too much or you'll lose the fluffiness from the egg whites.
- Spoon the batter into the muffin pan, distributing evenly. Fill them all the way to the top. You will probably have a little batter left over at the end.
- Bake on the center rack for 25-30 minutes or until a toothpick comes out clean.
- These can be stored at room temperature for about a day, then store in the fridge. If there are any leftover at that point, there is 😉
How did your muffins turn out? I’d love to hear from you in the comments section!
*Disclosure: Kit’s Coastal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.