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Photo by Shaina Olmanson |

Blueberry Coconut Cream Muffins

The following post is from Shaina of Food for My Family and Olmanson Photography: Blueberry Coconut Cream Muffins

My mom only ever made one type of muffin: blueberry. They were always in pastel paper wrappers, baked in a rusted muffin tin, their soft tops pillowing upwards, specked with bits of deep blue fruit. She made them for spaghetti night.

So, while some – okay, most – people associate blueberry muffins with the morning hours when the sun casts soft cooling shadows, blueberry muffins in my childhood were served on the opposite side of the day, where shadows are long and harsh, the colors vibrant.

Regardless of how you think of blueberry muffins or whether you even enjoy bursts of fresh, ripe blueberries in the soft, tender crumb of your muffin, it’s good to have a recipe to fall back on that can call to those memories and bring them to the forefront of your mind. Mine involves coconut oil, palm sugar, and coconut milk (though you can use any type of milk you so desire). It can easily be adjusted to carry peaches rather than blueberries or fresh raspberries sweet off their prickled bush.

Bluberry Coconut Cream Muffins
Recipe Type: breakfast, dessert
Author: Shaina Olmanson |
Serves: 12
Tender blueberry muffins with a crumbly top.
  • Muffin Batter
  • 1 egg
  • 1/2 cup coconut oil
  • 1/3 cup palm sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat pastry flour
  • 1/2 cup spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups blueberries
  • 1/4 cup coconut milk
  • Topping
  • 1/4 cup whole wheat pastry flour
  • 2 tablespoons rolled oats
  • 1 tablespoon honey
  • 1 tablespoon coconut oil
  1. Preheat the oven to 350º F. In a medium bowl, mix together the egg, coconut oil, palm sugar, and the vanilla. In a separate bowl, mix the flour, baking powder, and the salt. Add the flour to the wet ingredients and stir just until mixed. Add in the blueberries and the coconut milk and stir to combine.
  2. In a separate bowl, combine the remaining 1/4 cup flour, rolled oats, honey, and coconut oil until crumbly.
  3. Fill 12 lined muffin cups 2/3 of the way full with the blueberry batter. Spoon the crumbled mixture over the tops, distributing evenly.
  4. Bake for 20-25 minutes or until the tops start to turn golden brown. Remove from the oven and allow to cool.
You can substitute all whole wheat pastry flour for the spelt flour. This will make the muffins a bit more tender and more apt to crumble when warm, but they will hold once cooled.


What is your favorite type of muffin?

Try Apple Oatmeal Crumb Muffins.

Shaina Olmanson is the freelance writer, photographer, and home cook behind Food for My Family. Cooking daily with and for her four kids and husband, Ole, drives her desire to inspire other families to do the same. Shaina is also the author of Desserts in Jars and regularly contributes to various online sites and traditional print magazines.