These Coconut Yogurt Blueberry Muffins are a delightful treat, perfect for a weekend brunch or a mid-week pick-me-up. They're incredibly moist and tender, thanks to the coconut yogurt, and the sweet blueberries add a burst of juicy flavor in every bite. Plus, they’re surprisingly easy to make, even for beginner bakers! I first made these muffins after a rather disappointing day at work; I desperately needed something sweet and comforting and boy did these hit the spot! Imagine sinking your teeth into a soft, slightly crumbly muffin, bursting with sweet blueberries, and a hint of coconut – pure bliss!
What makes these muffins truly special is their unique blend of ingredients. The coconut yogurt brings a delightful tanginess and moisture, enhancing the overall flavor profile. Unlike other muffins that can end up dry, these stay soft and delicious, even a day or two after baking. I actually prefer them the next day, they have a lovely texture that way. To give you an idea of how much I love these, I've already made three batches this week; my kids are obsessed! What's not to love? They're healthyish and utterly delightful. I know you'll find them irresistible too!
Required Equipments
- Mixing bowls
- Muffin tin
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Oven
Coconut Yogurt Muffins with Blueberries
Moist, tender, and bursting with flavor, these coconut yogurt blueberry muffins are the perfect treat for any occasion. Easy to make and even easier to devour!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 5 minutes
Cook Time: 18 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners. This step is crucial for easy muffin removal later!
- In a large mixing bowl, whisk together the coconut yogurt, melted coconut oil, honey, and vanilla extract. Make sure everything is well combined. Don't overmix though, just until it's smooth. You want to avoid overworking the batter.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures that the leavening agents are evenly distributed throughout the batter and your muffins will rise beautifully.
- Gradually add the dry ingredients to the wet ingredients, mixing gently with a rubber spatula until just combined. Again, do not overmix! A few lumps are okay; overmixing can lead to tough muffins.
- Gently fold in the blueberries. Try not to overmix them, you don't want to smash them all. Just enough to distribute them evenly.
- Fill each muffin cup about ¾ full. Don't overfill them or they'll overflow during baking. Also, try to fill them evenly, to ensure they bake evenly.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Every oven is slightly different, so keep an eye on them. Start checking for doneness around the 18-minute mark.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from sticking.
- Once they're completely cooled, enjoy your delicious coconut yogurt blueberry muffins! They’re great on their own, or with a dollop of extra yogurt or a drizzle of honey. Maybe even some extra blueberries!
📝 Notes
- If using frozen blueberries, don't thaw them before adding to the batter.
- For a sweeter muffin, add ¼ cup more honey.
- You can substitute the honey with maple syrup for a different flavor profile.
- Feel free to get creative and add nuts, chocolate chips, or other mix-ins!
🍎 Nutrition
Calories: 250 kcal
Protein: 4 g
Fat: 12 g
Carbohydrates: 35 g
Fiber: 2 g
Calcium: 20 mg
