Spiced Blueberry Coconut Muffins


I have always enjoyed making muffins served fresh out of the oven-savory to go with soups, sweet for breakfast or teas. Homemade muffins are so different from the sickly sweet, preservative full muffins you can buy at the store. “Real” muffins are delicately sweet, and best fresh out of the oven. I especially like muffins with fruit in them, such as these ones with blueberries. They are also flavored with coconut flakes.

I love spiced baked goods, so these muffins also have cinnamon, nutmeg and cloves. Yummy! These aren’t super sweet, so if you like a really sweet muffin, you can play around with how much sweetener you like in muffins. I have found recipes to call from anything from a few tablespoons for 18 muffins to a whole cup for 12!!!

These muffins are dairy free, but can easily be made with dairy as well. I have recently been experimenting with cooking “dairy free”, because I have been taken off of dairy by my doctor for at least a month, maybe longer. I have been surprised to find out how good food can be while yet still being dairy free! These muffins could easily be made with dairy, so don’t stop from making them if you can have dairy, just substitute buttermilk for the water and lemon juice and butter for the coconut oil, if you wish.

Spiced Blueberry Coconut Muffins

Makes 18

3 cups of flour (whole wheat-pastry preferred, millet, spelt, kamut)
1 1/2 cups of water (if using buttermilk, up amount to two cups and omit lemon juice)
2 tablespoons of lemon juice
2 eggs, whisked
3 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 cup of melted extra virgin coconut oil, melted
1/3-2/3 cup of coconut flakes (amount depending on how coconutty you want your muffins to be)
1/4 cup of maple syrup, rapadura, or other wholesome sweetener
1 cup of blueberries

The night before, soak your flour in the one and a half cups of water and lemon juice. The next day, preheat the oven to 400 degrees and mix in the rest of the ingredients. Pour into greased muffins tins (fill about 3/4’s full) and bake for 20 to 25 minutes, until lightly browned and cooked all the way through (a toothpick should come out clean from the middle).

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Comments

  1. lindsay edmonds says

    Ohh…yummy. I absolutely love coconut. I can’t wait to try this! I don’t have flakes…I’ll have to break down and buy some. Thanks for the recipe!

  2. Stephanie @ Keeper of the Home says

    Very good! I just made these and they’re really nice (especially straight from the oven and with lots of butter…mmmmmm).

    I left mine soaking too long (went out all day and forgot about them) so the sweetness couldn’t quite overpower the sour taste. I wonder if I might try adding a little more sweetener next time?

    They definitely seemed to need the full 25 minutes for me, but again, because I soaked for too long? I’m not really sure.

    Anyways, delicious. Thanks Kimi!

  3. gladtz says

    If you used millet flour alone, do you have to soak the millet flour or don’t worry about it since it doesn’t have phytic (spelling) acid?
    Does millet flour have phytate?

  4. Kimi Harris says

    Gladtz,

    I usually soak all of my breads, but millet actually is a low phytic acid grain, so it doesn’t need it as much as wheat. 🙂

  5. Karen says

    Hello, let me start by saying, I thouroughly enjoy reading your blog. It is so encouraging, and has really helped me in the way of recipes as i endeavor to feed my family well. I am so encouraged by your posts! Thanks. Beyond that, i have a question about the recipe for coconut blueberry muffins. I made them, however was slightly suprised by the consistency of the muffin “batter” as it appeared more like bread dough? Is that normal for this recipe? I thought maybe it was due to the flour being soaked. I have soaked several other recipes and have not had that experience?!?! So i thought i should ask. THanks for the help!
    In CHrist,
    karen

  6. KimiHarris says

    Hi Karen,

    Thanks for the comment. I truthfully haven’t made these for a little while, so I can’t remember for sure. But I do know this, that the weather and humidity can effect how moist baked goods are. So if they seem overly thick, just add a bit of water or buttermilk to thin them down. I have found that muffins are very forgiving, so do feel free to make them into the consistency you find more muffin like. 🙂 I have since moved to using coconut milk in muffins, just because it makes them more moist.

    I hope they turn out for you!

    I hope

  7. says

    So I tried these out, because I had some coconut flakes languishing in my freezer – they were LOVELY! I substituted some coconut flour for the wwp, used buttermilk to soak (I actually [not on purpose] doubled the amount of the buttermilk and it turned out PERFECT – even though I forgot about the batter and it soaked for over 24 hours), and added raisins instead of blueberries – cos my 3 year old is going to pick them out anyway, so why waste those precious frozen berries!! 🙂 (Plus, we had some home-dried raisins ;))

    Thanks for yet ANOTHER great recipe!

  8. Shantiwilliams says

    These were lovely and I used dried blueberries because I live in India where fresh and frozen aren’t an option. My mom sent me dried blueberries from the states! Wahlah! A little taste of home! Yum!

    And another question….are you related to Josh Harris, the author?

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