The hunt for tasty ways to use the remainder of our blueberries continues. It’s not a bad problem to have, that’s for sure. We have been happily enjoying Blueberry Lemon Ricotta Pancakes, lots of blueberries in Greek yogurt, and many other treats. But it was time to make something new. I already have several blueberry muffin recipes that I love, but when I found a blueberry muffin recipe using brown sugar and buttermilk, I knew it would become an instant favorite.
While the recipe looked nearly perfect as-is, I decided to add a little twist and use coconut oil instead of canola oil. This was my first time using coconut oil, but I had high hopes it would be the perfect addition to these muffins.
The coconut oil imparts a delicious coconut flavor to the muffins, which works beautifully with the tangy blueberries. The muffins are incredibly moist as well. Score for the coconut oil, and score for another fantastic recipe for blueberry muffins!
- 1½ cups all-purpose flour
- ¾ cup packed brown sugar
- 1½ teaspoon baking powder
- ¼ teaspoon salt (optional)
- ⅓ cup coconut oil (or canola oil)
- ⅓ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups blueberries (fresh or frozen)
- 2 teaspoons brown sugar, for topping
- 2 teaspoons sweetened flaked coconut, for topping
- Preheat oven to 375°F. Line 12 standard muffin cups with paper liners.
- In a large bowl, stir flour, sugar and baking powder.
- In a medium bowl, whisk together oil, buttermilk, eggs and vanilla until well blended.
- Add wet ingredients to flour mixture, stirring gently until just combined.
- Gently fold in blueberries.
- Divide batter evenly among 12 muffin cups. Top each muffin with a sprinkle of brown sugar and a sprinkle of coconut.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes and then move to wire rack to cool completely.
Brown Sugar Coconut Blueberry Muffins
Yields 12 muffins
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt (optional)
1/3 cup coconut oil (or canola oil)
1/3 cup buttermilk
2 large eggs
1 teaspoon vanilla
2 cups blueberries (fresh or frozen)
2 teaspoons brown sugar, for topping
2 teaspoons sweetened flaked coconut, for topping
- Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners.
- In a large bowl, stir flour, sugar and baking powder.
- In a medium bowl, whisk together oil, buttermilk, eggs and vanilla until well blended.
- Add wet ingredients to flour mixture, stirring gently until just combined.
- Gently fold in blueberries.
- Divide batter evenly among 12 muffin cups. Top each muffin with a sprinkle of brown sugar and a sprinkle of coconut.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes and then move to wire rack to cool completely.
Adapted from Babble
Yes, you just can’t beat blueberry muffins… hey wait! You can! By adding coconut and brown sugar. Way to go muffin queen!
These look wonderful! The blueberries are practically bursting out of the muffin:-) I’ve never had a blueberry muffin with coconut but it sounds delicious!
Those would be yummy with chocolate chunks instead of the blueberries too! Love the idea of swapping out for coconut oil…
Jen, I like the way you think. These would be excellent with chocolate chunks!
I like that these are so packed with blueberries. Nice touch with the change to coconut oil and adding coconut. Stunning picture-well done!
Yuum! These look delicious!!! I bet the combination of blueberries, coconut and brown sugar is fabulous!
Anything coconut, sign me up.
These do sound fantastic. I haven’t used any coconut oil but have contemplated buying some. These look really tasty, I need to try using the oil.
Muffins are a huge hit here, and these look so good! My son loves brown sugar flavored things, I know these would go over well!
Coconut oil is wonderful in baked goods and these muffins look truly delicious!
Hi Alida – Coconut oil and brown sugar is brilliant! I love blueberry muffins, but you put these way over the top! Nicely done!
Wow! This looks wonderful. Mouthwatering.
the blueberries in these muffins looks sooooo juicy! my mouth is watering!
Mmm blueberries and coconut!? I can think of nothing better to put in muffins. Perfect!
I adore all baking with coconut.those muffins must be a keeper. I love your blog, I nominated you for the Versatile Blog Award.Congratulation!!
Made these tonight and they sere so moist I loved them dh fell asleep before he could try them. This I will do again no doubt about it. We just started using coconut oil so this was a great start to trying something new.