May 20

Blueberry Coconut Muffins – build your own muffin adventure!

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No one is mad about a muffin. They are just a nice little treat to have with a coffee. These are no exception.

What I love about this recipe is its versatility. You can take it in any direction depending on what you have on hand. I happened to have a bunch of frozen Nova Scotia blueberries we picked last season tucked away in the freezer, so I hauled them out for these bad boys.

This is a great basic muffin recipe that you can use any time. Make it your own and show me what you think! Be sure to follow me on Instagram, @andyseastcoastkitchen_

Ready in: 50m
Prep: 10m
Servings: 12


  • 2 1/2 cups of flour
  • 4 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 3/4 cup + 1 tbs milk
  • 1/2 cup + 1 tsp vegetable oil
  • 2 cups frozen blueberries
  • 4 tbs shredded coconut (2 tbs in muffins mixtue, 2 tbs to top muffins)


  1. Muffins! These are fun, and really easy. Start by preheating the oven to 350 and lining muffin tins with muffin wrappers.
  2. In one bowl, mix together flour, sugar, baking powder, and salt. In a separate bowl mix together egg, milk, oil, and vanilla.
  3. Add in the egg and milk mixture into the flour mixture and mix to incorporate. Add in the blueberries and coconut (or whatever berry you want to use).
  4. Evenly add muffin mixture across all of the muffin wrappers. Place in oven for 30-40 minutes. Use a tooth pick to test for doneness. Tooth pick should come out clean when stuck into muffin.
  5. Pour a cup of coffee and enjoy these while sitting in the sun.