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Blueberry coconut lime muffin

Blueberry, Coconut & Lime Muffins

Fresh blueberries meet tropical tasting coconut in these quick muffins.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 muffins


  • 1 cup milk
  • 1 egg
  • 1/4 cup canola oil
  • zest and juice of one lime
  • 1/2 cup sugar
  • 1 1/2 cup flour
  • 1/2 cup unsweetened shredded coconut
  • 2 teaspoons baking powder
  • 1- pint blueberries


  • Preheat oven to 350. Line or grease and flour 16 wells in a muffin tin(s). Set aside
  • In a large bowl or bowl of a stand mixer, beat together the milk, egg, oil, zest, juice, and sugar. Beat in the flour, coconut and baking powder until well-combined. Fold in blueberries.
  • Divide the batter between the wells in the muffin tins. Bake for 18 minutes or until a toothpick inserted in the center of the center muffin comes out clean.
  • Cool in pan 5 minutes, remove to wire rack to fully cool.


  • Unsweetened coconut is sometimes labeled desiccated coconut, especially in health food stores. 
  • Blueberries are just coming into season here--but you can use frozen blueberries straight from the freezer for this. 
Keyword muffins