The first day back from vacation is the worst. In a hazy, dreamy state you roll yourself out of bed and your pre-vacay routine kicks in. At your desk, you reluctantly pull open your laptop or unsleep your screen and just stare at your computer for a moment as if it is a foreign object. The clunky keys and hard edges appear cold and unfriendly. Hmm. Now what?
Dread. Back to work blues. Or as I am calling mine: PMB. Post Maui Blues.
Today's back-to-work recipe to ease me back into work-ish things: A vacation-infused bakery treat. Vegan Double Coconut (Coconut Oil) Blueberry Muffins.
I can't wait to share all my Maui adventures with you in a travel post. SO much amazing vegan food. But for now, I think my smile sums up how much I loved Maui..
But back to my computer I go. Luckily, I had a recipe all set to go for today's post. Before our trip, I whipped up these coconut oil blueberry muffins. (Bed and breakfast style, in anticipation of vacay.) Rich, perfectly fluffy, cake-like muffins always remind me of the type of those homemade, hearty muffins they serve at bed and breakfasts, exotic vacation resorts and other homes-away-from-home.
These muffins are not lowfat or gluten-free. But enjoy them as they come, one muffin and you will feel satisfied and rewarded. Serve your muffin with my Maui coffee specialty: a coconut-syrup infused iced soy latte. Add a touch of cinnamon too. Paradise.
These muffins have crispy caramelized edges from the coconut oil-greased muffin pan. No liners, let them crisp in the hot pan. With all that coconut oil, they will not stick to the pan. These muffins are more buttery and moist than they are "sweet." They are rich and blueberry-blue swirled and totally amazing. Time to bake with gusto and whip up these dreamy vacation-inspired gems...
Double Coconut (Coconut Oil) Blueberry Muffins
vegan, makes 12
1 ¾ cups + 1 tablespoon white flour
3 teaspoon baking powder
1 heaping tablespoon freshly ground flax seeds
¾ teaspoon salt
warm these:
½ cup virgin coconut oil, melted
**want even richer muffins? Add another spoonful of coconut oil. Yup!
½ cup raw turbino sugar OR maple syrup
½ cup vanilla almond milk (any non-dairy milk)
Fold in:
¼ teaspoon vanilla extract
2 tablespoon lemon juice + 1 teaspoon zest
1 large very ripe banana, mashed
3 tablespoon shredded coconut (sweetened)
1 cup wild blueberries (frozen + warmed a bit)
Sprinkle on top:
shredded coconut (sweetened)
raw turbino sugar
ground flax seeds
Directions:
1. Preheat oven to 375 degrees. Grease muffin tins with generous amounts of coconut oil or coconut oil spray.
2. In a large mixing bowl, combine the flour, salt, flax seeds and baking powder.
3. In a medium bowl, add the coconut oil, sugar/sweetener, non-dairy milk. Warm in microwave until oil is melted. You want them all to be warm but not hot.
4. Add the coconut oil liquids to the flour mixture and fold well. Fold in the lemon, vanilla, banana, coconut shreds. Fold until combined.
5. Lastly, fold in the blueberries. They can be slightly cold, this will actually help firm up the batter a bit for easier scooping into the muffin tins.
6. Bake the muffins for 20 minutes at 375 degrees. Allow to cool before attempting to pull from muffin tins, as they will be very delicate upon coming out of the oven due to the high coconut oil content. Best served warm, about 30 minutes after baking.
Raini says
Would love to know nutritional facts about your recipes
Theresa Tucker says
Sorry... meant 5 tablespoons of shredded coconut.
Theresa Tucker says
Just made these but used 1/2 white whole flour and 1/2 regular flour. I also used a full tsp of vanilla and increased the shredded coconut to 5this. They are incredible. We could not wait 30 mins for them to cool. My husband is already asking when I am making them again and we have not finished eating the first batch.
Debra B says
My hubby is actually allergic to flax but anytime something calls for flax I use chia seeds and it usually works out fine. I am going to try this recipe!
Kathy Patalsky says
Yes that is usually a good sub for me too.
Stacey Wall Isaacson says
Just stumbled across this recipe today, and am making them today lol. Blueberries are chilling off in the freezer as I type. But I would love the recipe to the coconut infused syrup coffee latte that you mentioned! That sounds delicious 🙂
Abbey says
Best vegan muffin recipe I've tried by far.
Isa Greimel says
I just made them wirh strawberries and leftovers from making almond milk, they are the best muffins i've ever had!! Next time ill try it with shredded coconut and choc chips 🙂
Patty Moreno says
Made these today and used almond flour (1 c) and GF (3/4 c) instead of the white.. Also used regular fresh blueberries. They turned out delicious! Any idea what the calories are in each muffin, with the recipe as is?
KarissaRenee says
Hi Shelby,
I made these with Bob's Red Mill Gluten Free flour plus 1/4 teaspoon xanthan gum and it came out wonderfully!
Amber says
My neighbor posted a photo of her muffins on instagram and I immediately asked for the recipe. Made them last night with wild Alaskan blueberries, replaced half a cup of regular sugar with stevia, and whole wheat flour-PERFECTION! Everyone loved them, I am enjoying a warmed muffin now with some tea 🙂
Kathy Patalsky says
Any flour should work, the texture will just vary a bit. From fine to nutty and more rustic as you go more whole grain. GF flour should work too.
Shelby Plumb says
I cannot eat white flour. Could I substitute some other flour for this? I cant have almond flour either.
Bridgette Fultz says
Sooooo delicious!
Lori says
So yummy! I subbed half the vanilla with coconut extract for some extra coconut flavor. Can't wait to make them again!
Samantha C says
I saw these yesterday and couldn't stop thinking about them! They are DELICIOUS. I used a huge muffin pan so only made 6....but I'm going to *try* to only eat half at a time. These are probably the best muffin I have EVER had, and most definitely the best vegan muffin on the planet ;o)
Julia says
I have tried dozens of vegan muffin recipes over the years. This is by far the best one yet! Thank you, Kathy! To the person wondering about using regular blueberries: that's what I did and it was just fine. Also, I substituted freshly ground whole wheat pastry flour.
Bethanie Miller says
I made them twice - one with wild (frozen) and one with regular (fresh). Both turned out wonderful! Regular blueberries are just much, much bigger!!!
Bethanie Miller says
Wow! I have made these twice now (they were a special request this morning!) I substituted GF flour (just 1 3/4 cups + 1/2 tsp. xantham gum) and they turned out GREAT! Wonderful texture!!!! Today, I was all out of frozen blueberries and lemons...so I used fresh (not wild) blueberries and orange juice and zest - really, really good! Just slightly sweeter than the original. Thanks for this recipe! Best ever!!!!
Melissa says
These muffins are divine! I have made them twice this week. Can't stop eating them!!!!! Thank you
Erin O'Dwyer says
Kathy,
This is THE most scrumptious muffin I've tasted in my vegan days. I even subbed 1 cup of whole grain spelt flour and the rest white. They still tasted buttery smooth and rich! Thanks!
Marie Curtis says
Just made these, not at all healthy but sooo good! I used coconut sugar so I guess they would be triple coconut muffins, and I did half blueberries/chocolate chips. I only got 10 small muffins, so definitely double if making for a crowd. Also I probably needed a little more milk or banana because these came out pretty dense (my muffins usually do). But will be making these again for sure!
Jen Leppert says
And how about almond flour instead of regular white? That stuff is evil!! 🙂
Jen Leppert says
Do you think I could substitute coconut palm sugar instead?
mrsliang says
Any suggestions on replacing the flax seeds? Would enerG egg replacer work?
Jenica Murphy says
I just made blueberry muffins on monday & was looking for a great recipe with coconut oil! I ended up just changing the oil from the recipe to coco oil. But, next time these will be the ones I make, they look delicious!!!
Maria Tadic says
Mmmmm muffins are amazing. Comforting and delicious! I can't wait to try these - they're chock full of berries!
marlo says
Can regular blueberries be subbed for wild?
Jill says
OK, how many of those muffins did you eat after photographing them? They look small/bite size and if it were me, the plate would be empty!!
Erica says
I just made these and they are delicious!! Thanks for the recipe! I did make them gluten free...I used 1 cup gluten free all purpose flour and 3/4 c of coconut flour (it was all I had of each flour actually). They are super yummy!
Rebecca Lau says
How do you get the muffins out of the pan so cleanly? Do you use a silicone tray? Or do you just grease a metal pan?
Kathy Ireland says
I am going to make these this weekend and pretend I'm on vacation. They look delicious. Thanks!
The Vegan Cookie Fairy says
Couldn't wait to make them. They're in the oven now! So excited to try them, I kept tasting the better "just to make sure" haha 😉
The Vegan Cookie Fairy says
I had to Google what virgin coconut oil is, and I think it's pure coconut oil (the name for it in the UK). It is unprocessed, isn't it? I recently bought a tub but it doesn't say whether it is or not on the package, so I wasn't sure. These muffins look delish, I might just make a small batch since my Mum is visiting today, this would make a lovely breakfast!
Adriane says
I'm gluten free too, I might try an all purpose gf flour and 1/2 tsp xantham gum for each cup flour and see how that goes.
Bethanie Miller says
Ideas for attempting these gluten free??
gabbe says
omGosh i can't wait to try these- thanks for sharing 🙂
Warm Vanilla Sugar says
These look perfect!! Gotta love a classic blueberry muffin!