• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grumpy's Honeybunch
  • Grumpy's Honeybunch Recipes
  • Recipes
    • Breakfast
    • Lunch Recipes
    • Dinner
    • Dessert Recipes
    • Low Carb Keto Recipes
  • Disclosure & Privacy Policy
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Shop
  • Contact
  • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Shop
    • Contact
    • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Breakfast

    Blueberry Coconut Muffins

    Published: Apr 7, 2014 Last updated: Jul 13, 2019 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Sharing is caring!

    6 shares
    • Facebook
    • Twitter
    I almost had a major panic attack a few weeks ago when I realized I had been so busy that I literally had forgotten to sign up for this month's Secret Recipe Club. After all, I've never missed a single one. I was ill. Sick to my stomach. I told Jane so. She told me to be ready should there be an orphan. Well, that same night I got lucky. There wasn't an orphan, but someone who had to step down this month and I got the slot. Breathing deep sighs of relief. Then I was in for an even better surprise. 🙂
    Blueberry Coconut Muffins
    When I was given my assignment I was given Jess' blog - The Inquiring Chef.  If you haven't been to her blog, then you are totally missing out.  What a treat for me.  🙂  Jess makes a lot of Thai food.and I love Thai food.  However, I didn't chose to make it for my SRC post.  I went with another favorite of mine.  Lemon. She had a recipe for Lemon Olive Oil Muffins.  I decided to switch it up and add more favorites; dried blueberries and coconut!
    I made a quite a few changes to the muffin.  I subbed coconut oil for the olive oil and I went with some coconut flakes and dried wild blueberries .  My recipe that I followed will be below.  These turned out pretty darn amazing.  Even Grumpy, who is not a fan of either lemon or blueberry, ate two of these on Saturday morning!
    Blueberry Coconut Muffins
    I didn't stop there.  I also made something that is Grumpy's favorite.  Butterscotch and Chocolate Pudding, layered pudding.  Deliciously sweet butterscotch swirled in with slightly bitter and dark chocolate. What a match made in heaven.
    Another thing about Jess. this girl is expecting twins any day now!!  How exciting for her!  Congrats to you and your hubby Jess and I hope you enjoy your little bundles of love!

    Now, you know you want to make these Blueberry Coconut Muffins!

    Blueberry Coconut Muffins
    Author: Grumpy's Honeybunch
    Prep time: 15 mins
    Cook time: 20 mins
    Total time: 35 mins
    Serves: 12 muffins
    Ingredients
    • for the muffins
    • 1 cup white whole wheat flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup Splenda sugar substitute
    • 1 large egg
    • 1 large egg white
    • ½ cup light sour cream
    • 2 Tablespoons coconut oil
    • 1-½ tablespoon almond milk
    • ½ cup dried wild blueberries
    • 1-½ tablespoon fresh grated lemon zest
    • 2 teaspoons fresh lemon juice
    • glaze: (optional)
    • ½ cup powdered sugar
    • 4 teaspoons fresh lemon juice
    • 2 teaspoon fresh grated lemon zest
    Instructions
    1. Preheat oven to 350 degrees.  Lightly grease a muffin tin.
    2. Soft together flour, baking soda and salt.  Gently stir in Splenda.
    3. In a separate bowl combine remaining ingredients (through lemon juice) and whisk until combined.
    4. Fold wet ingredients into dry ingredients until just moistened.  Gently fold in dried  blueberries.  Spoon batter (about ¼ cup) into 10 spaces of them muffin tin.  Fill empty cups of the muffin tin with water about half full to prevent the empty cups from becoming too hot and possibly burning.
    5. Bake 20 to 25 minutes .  Cool on a wire rack.
    6. Once cooled, mix powdered sugar, lemon juice and zest together.  Dip tops of muffins in glaze. Sprinkle with coconut and lemon zest if desired.
    3.5.3226
    « Jalapeno Popper Pizza with Shrimp and Bacon
    Honey Dijon Spinach Salad »

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Jeannie

      April 14, 2014 at 8:50 pm

      Mustard is a favorite condiment of mine, especially on a Bratwurst.

      Reply
    2. Kim Mancuso

      April 09, 2014 at 12:18 am

      I love lemon and blueberry together, and these look delicious Shelby!

      Reply
    3. anyonita green

      April 08, 2014 at 9:37 pm

      These muffins look delicious! 🙂 So beautiful & I love the addition of coconut! VERY unique twist! Pinned & cheff'd!

      Reply
    4. Maggie Burgdorf Roush

      April 08, 2014 at 5:26 pm

      I am a huge lemon fan and love the idea of including coconut, too!

      Reply
    5. chitchatchomp@yahoo.com.au

      April 08, 2014 at 10:42 am

      so pleased you didn't miss out Shelby - you certainly came through in the end!

      Reply
    6. Katerina

      April 08, 2014 at 9:36 am

      These muffins look absolutely mouth watering!

      Reply
    7. Sue Lau

      April 08, 2014 at 4:22 am

      These muffins look great!

      Reply
    8. inquiringchef

      April 08, 2014 at 12:44 am

      Oh Shelby - I can't wait to try the adaptations you made to those muffins! What a great idea! Thanks so much for your kind words - I love your blog!

      Reply
    9. LeAndra S

      April 07, 2014 at 10:41 pm

      Shelby, I love it when you are under the gun because you always make more than you need too and it's always good stuff. (No pressure or anything!). Both of these recipes look and sound delicious.

      Reply
    10. Kate | Food Babbles

      April 07, 2014 at 10:22 pm

      Love these muffins! I adore the flavor combination here. And that pudding is a must try!

      Reply
    11. Lesa

      April 07, 2014 at 3:43 pm

      Beautiful muffins, Shelby! And I've got to try that pudding. Yum!

      Reply
    12. Renee P

      April 07, 2014 at 1:18 pm

      Wowsers, these look delish!! I down for lemon anything! Guess what? You were my April assignment. Pop over and see what I made from your blog!!!

      Reply
    13. Sylvia Anderson

      April 07, 2014 at 12:58 pm

      Can't wait to try these, especially since I just bought some fresh lemons! Thanks so much for posting this yummylicious recipe.

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

    Homemade Flour Tortillas
    Old-Fashioned Baked Rice Pudding
    Vegetarian Meatloaf

    Trending Recipes

    • Mom's Rhubarb Sauce
    • Keto Chicken Nuggets with Canned Chicken
    • Air Fryer Roast Beef with Herb Crust
    • Baked Red Snapper Recipe with Garlic Topping
    • Crockpot Venison Stew - Warm and Hearty
    • Air Fryer Rotisserie Chicken
    • Special K Loaf aka Cottage Cheese Loaf
    • Rhubarb Dream Bars - Keto Recipe

    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

    Homemade Flour Tortillas
    Old-Fashioned Baked Rice Pudding
    Vegetarian Meatloaf

    Trending Recipes

    • Mom's Rhubarb Sauce
    • Keto Chicken Nuggets with Canned Chicken
    • Air Fryer Roast Beef with Herb Crust
    • Baked Red Snapper Recipe with Garlic Topping
    • Crockpot Venison Stew - Warm and Hearty
    • Air Fryer Rotisserie Chicken
    • Special K Loaf aka Cottage Cheese Loaf
    • Rhubarb Dream Bars - Keto Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy and Disclosure

    Recipe Club

    • Join my recipe club!

    Contact

    • Contact
    • Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    6 shares