Blueberry Lemon Coconut Muffins. Will You Share?

In light of the storm, since it’s raining in not-so-sunny-anymore California, today you get a tasty muffin recipe to share with your loved ones.

To be honest, you’ll probably take one bite and decide screw my loved ones that these muffins are too good to be shared.

In fact, I altered the original recipe to yield only two large muffins, instead of five like the original makes. This is when and where your loyalties, your willpower, and your sheer greediness will be tested, my friends. To share the muffin or not to share the muffin. I’ll let you be the judge.

And for the record, I did share the other muffin. I gobbled up enjoyed my muffin with a comforting cup of coffee. Then eagerly handed the other one to my boyfriend, impatiently waiting to find out what he thought of my masterpiece.

It’s coconut.” He remarked, with a mouth full of muffin. “You know I don’t like coconut.” He said, going in for the second bite.

And then the muffin was gone.

I rest my case.

Blueberry Lemon Coconut Muffins

[gluten and dairy free]

  • 1 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1/4 cup “sugar” (–> NuNaturals Baking Blend)
  • 2 eggs
  • 2 tsp olive oil (or melted coconut oil)
  • 3 tbsp fresh lemon juice
  • 1/4 – 1/2 cup almond milk (depending on texture when all ingredients are mixed)
  • 1 tsp vanilla extract
  • 1/2 cup blueberries, fresh or frozen

Preheat oven to 375 degrees.

Combine ingredients coconut flour to “sugar” in a small bowl. In another, larger bowl, combine eggs through vanilla extract, mixing well.

Toss the dry ingredients into the wet ingredients and mix until incorporated. Add the blueberries.

Grease two (or five to six) muffin tins with cooking spray or coconut oil. Fill the tins to your liking with batter.

Bake at that 375 degree oven for 25 to 30 minutes.

For the original coconut muffin recipe, visit Lauren’s blog! She’s my go-to muffin maker, with at least 10 muffin recipes just waiting to be made. 😉

Worth sharing, yes. Willing to share, maybe not.

What’s your favorite muffin flavor? Any crazy combos?

Does anyone else out there have TONS of trouble with WordPress? Mine hates me. Always times-out, won’t connect, etc. Blah. Any suggestions?

27 thoughts on “Blueberry Lemon Coconut Muffins. Will You Share?

  1. Tasty but turned out very dry and crumbly, even though I added extra milk. Proportions appear to be off according to the original recipe in the link above.

  2. Lori, can we talk ratios for a second? These came out way (too) crumbly. You mentioned you altered the recipe to make two instead of five muffins, but I noticed you halved the eggs but left the amount of coconut flour the same from the original recipe. Might this have something to do with the textural issues? I want to make sure that the whole cup of coconut flour in your version is not a typo.

  3. Hi, Lori. I made these muffins last night and they were falling apart. I did sub applesauce for the sugar. It seems some thick like dough so I kept on pouring almond milk until it got a little thinner. Do you think it was too much milk? thanks!

  4. I made these and the batter was very crumbly looking I wasn’t sure if this is how it was suppose to look.

    1. Yes, I was just making them and the batter was more like cookie dough consistency than what i expected. But then I realized I didn’t really know what it was supposed to be like. I did add the 1/2 cup of almond milk and maybe even a little more. They are baking now.

      So Lori, what is the batter consistency like when you made these?

      Love your recipes by the way, thanks for sharing all your hard work!!!

      1. I just made them and mine definitely looked like cookie dough too, even after adding the 1/2 cup almond milk so I put them in a 9 x 13 instead and we will see what happens. Hopefully they will be yummy bars!

  5. Another anti-coconut monster?! Goodness, what is wrong with these people???

    I’d share, but I’d make more than two for sure. As if my husband could stop at one either!

  6. those look awesome. i need to get some coconut flour. i am obessed with all other things coconut lately so i am sure i would love it too!

  7. Those look delicious! I would be making those asap if I wasn’t allergic to coconut. My favorite flavor of muffin is definitely poppyseed. 🙂

  8. I have to be honest, I don’t love muffins. But, if I’m going to eat one, a blueberry one tops my list. I have to get more coconut flour.

    What did you think of the baking blend? Did you notice an aftertaste? I never do, but I know some people notice it. I am sure the lemon and coconut mask it if it is there though.

    So the bf doesn’t like coconut? Smart man!

  9. Muffins look great! Lemon bluberry is one of my favorite combos 🙂

    In terms of wordpress, who is your hosting through? Is there an error message or anything that pops up?

  10. YUM!! I love how huge the bloobs are! Holy moly! Hmmm my favorite crazy combo? How about an everything muffin. Make me one of those and I will love you forever. Im talkin pumpkin, coconut, chocolate, banana, blueberry and maybe even some lemon!

  11. hey Lori-to answer your question about whether Thrive ships….not really sure…i checked out their online site and the “order online” page was under construction.
    anyway-these muffins look so good!! a good warm muffin never fails to disappoint. that sounded weird.
    lol.
    i could so make these-replace the eggs with flax and voila!

Comments are closed.