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Coconut Blueberry Muffins

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Coconut Blueberry Muffins on a blue and white napkin

It’s Tuesday, St. Patrick’s Day is coming up this week and March is halfway over. I’m still adjusting to day light savings time, as I am sure you are too. Bottom line is, there should be a time when there are 25 hours in the day, and that extra hour is for sleeping purposes only. I am however enjoying an extra hour of light in the evenings. It gives me motivation to be productive in the evenings as opposed to just coming home and thinking it’s time for bed because it’s already dark out.

Two Coconut Blueberry Muffins Stacked with a bite removed from the top one

On a more serious note, I’m finally catching up on my New Years goal (as I don’t believe in resolutions) and started working out again last night.  My body is not beach ready and my trip to Miami is a mere 2 months away. I got Shaun T’s T25 workout. Stay tuned for my aches and pains stories later this week.

Spring is slowly creeping up and my flavor palette changes to lemons, fresh berries and coconut. I’ve been dreaming of this muffin since I made the Lemon Almond Raspberry Muffins, seriously, the best muffins I’ve ever made. I had to immediately give them away in order to prevent myself from eating the whole batch.

3 Coconut Blueberry Muffins stacked on a blue and white napkin

This recipe uses coconut extract, along with shredded coconut and plump blueberries. I don’t know about you, but fresh berries bring me joy. I think I have come up with the perfect master muffin recipe. My necessary ingredients are buttermilk, sour cream (or Greek yogurt) and  four teaspoons of baking powder. I bake them at a higher temperature for the first few minutes. This, combined with the baking powder help the muffins rise sky high.

A Coconut Blueberry Muffin on a plate next to a bowl of blueberries

I always make my muffins with a streusel topping. It’s an addiction that I am not willing to part with. My streusels usually are prepared with brown sugar, flour, a nut of some sort mixed with melted butter. A heaping spoonful cane be found on top of each muffin. This recipe has macadamia nuts in the streusel. I felt that macadamia nuts were the perfect addition to the flavors in this cupcake.

A Coconut Blueberry Muffin on a blue and white napkin

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A close up of a Coconut Blueberry Muffin sitting next to a bowl of fresh blueberries

Coconut Blueberry Muffins

  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes


These light and fluffy muffins are full of chewy shredded coconut and plump fresh blueberries.


  • 9 oz Fresh Blueberries, rinsed
  • 2 1/2 C Flour
  • 1 C Granulated sugar
  • 4 tsp Baking powder
  • 1/2 tsp Salt
  • 1 Large egg
  • 1/2 C Butter (melted)
  • 1 1/2 tsp Coconut extract
  • 1 C Buttermilk
  • 1/4 C Sour cream
  • 1/2 C Shredded Coconut
  • Streusel
  • 4 tbsp Butter
  • 1/2 C Macadamia nuts
  • 1/4 C Shredded Coconut
  • 6 tbsp Flour
  • 5 tbsp Brown sugar


  1. Wash and rinse blueberries under water and set aside in a small bowl.
  2. Preheat oven to 425°.
  3. In a medium sized bowl, sift together flour. Measure ¼ C of the sifted flour and pour over blueberries. Gently stir to coat the blueberries in flour.
  4. Take your remaining flour and add sugar, baking powder and salt. Then set this mixture aside.
  5. In a medium size bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together with the egg. Continue to add coconut extract, buttermilk and sour cream and whisk everything together until smooth.
  6. Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Your batter will be thick, but careful not to over mix! Lastly, fold in the blueberries and shredded coconut.
  7. To prepare streusel topping, combine butter with all dry ingredients. Use a pastry cutter or fork to cut the butter into the dry ingredients until no large chunks remain.
  8. Grease your muffin pan with Crisco. I like to use Crisco instead of oil spray, but a spray works fine too.
  9. Fill your muffin tin all the way to the top with batter. Add 1 tablespoon of streusel to the top of each muffin.
  10. Bake for 5 minutes at 425° and then reduce heat to 350° and bake for another 16-20 minutes. Do not open the oven for at least 15 minutes, you will see how nicely the muffins rise. Baking times will vary by oven.
  11. Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done. Allow muffins to cool completely in the pan. You can also cool on a wire rack, but you want to allow them to cool enough to remove and transport them out of the pan.
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: coconut muffins

Recipes from my friends

Blueberry Coconut Pancakes from This Gal Cooks

Blueberry French Toast Rollups from Damn Delicious

Mini German Blueberry Pancakes from Chef-In-Training

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Leave a Comment

Recipe rating

30 Responses
  1. Shannon @ Bake.Frost.Repeat

    These muffins look wonderful. I love the coconut/blueberry combo. I would’ve never thought of that. I can’t wait to try these. Totally pinning!

  2. Mariana @The Candid Kitchen

    I have also started to work out again two weeks ago and these muffins will not help with my bikini body goals!!!

  3. Rebecca {foodie with family}

    Oh how I love anything blueberry! I’ll have to give these a try. Oh! And I just got T-25, too. I expect to be a walking cramp very soon! Miami in 2 months … Does this mean you’re going to BHF? I am, too!

  4. Aimee @ Simple Bites

    It the morning that kill me during DST. I’m like a zombie! I could really use a breakfast like this. 😉 Gorgeous!

  5. julia

    I make a lot of muffins in my house for my son and family–I love the addition of the coconut in these! Beautiful!

  6. Rebecca @ Dorm Room Baker

    Omigosh that extra hour dedicated to sleep would be a lifesaver (although I’m kind of greedy and think there should be an extra 5-6 hours dedicated to sleep haha). These muffins look amazing and it’s such a cool idea to put macadamia nuts in streusel! They must go well with the tropical note from the coconut. Best of luck with your new workout regime!

      1. Liz

        I baked these last night but substituted walnut bits for mac nuts. Also, didn’t have enough fresh blueberries on hand, so I added in some frozen mixed berries from Costco. I will use your base recipe from now on for all my muffins. I finally found a winner! Way to go!

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