Blueberry Coconut Muffins

Blueberry Coconut Muffins are a gooey and delicious treat filled with coconut and hazelnuts. Top with jam, almond butter or even melted chocolate for a decadent breakfast any morning of the week.

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I have a thing for sweets. My close friends, family, co-workers and the kind man over at Sees Candy would say I’m along the lines of a crazed-wide-eyed-sweet addict who near goes into a frenzy when sweets are generously offered up. But I would prefer to think of myself as a sweets connoisseur? Anyways, fast forward to an afternoon of driving in the city, almost getting into two near car accidents, olive oil overflowing on my car seats (long and weird story) and what pops into my mind…muffins. Yes, muffins - a muffin would make this day a little better. And what happens when you arrive late to the Ferry Building on a Saturday, when it’s overrun by tourists who know just where to go for the BEST ‘scuffin’ (Frog Hollow, you know it could only be you)? They run out. So in attemps to resurrect and satiate a craving, I baked muffins. Baked’em, eat’em and barley shared any with no one because they were that good. I could not stop myself. Especially when there is a jar of fresh cashew butter, honey and cinnamon left out on the counter.

Thanks to the creamy coconut milk, these muffins stay gooey and utterly delicious.  Bursting with blueberries and hazelnut chunks, these muffins have all the elements of a winning breakfast – warm, gooey and a tad bit sweet. These coconut and blueberry muffins will undoubtedly impress anyone who takes a bite, sweet addict or not. Better yet, hopefully they are not so this can help turn them into a sweets connoisseur. Just saying...

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Serves: 10-12

Prep Time: 10 minutes | Cook Time: 32 minutes

Ingredients for the Blueberry Coconut Muffins:

- 1 and 1/2 cup of blueberries

- 2 and 1/4 cups of brown rice flour

- 1/2 cup desiccated coconut

- 1 teaspoon vanilla powder

-1 cup full fat coconut milk

- 3/4 cup pure maple syrup

- 1/2 cup hazelnuts


Start by preheating the over to 350F. Simply place all the wet ingredients into a large bowl and mix well. Then add the flour, coconut shreds, hazelnuts and mix well again. Now toss in the blueberries. Scoop a few spoonfuls of batter into a lined muffin tin and fill until its almost full. Bake for 35 minutes and take out when the tops are golden brown. Top with chia seed jam, honey or almond butter!

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I hope you guys love these little muffins! They have been such a hit with my friends. They especially love them with a little almond butter, honey and a dash of cinnamon!

Enjoy and be sure to tag me so I can see how you make your treats! #8thandlake.

xx Marie