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_.

Blueberry Coconut Muffins – build your own muffin adventure!

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Prep Time 10 minutes
Ready in 50 minutes
Servings 12


  • cups flour
  • tsp baking powder
  • 1 tsp salt
  • 1 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • ¾ cup + 1 tbs milk
  • ½ cup + 1 tsp vegetable oil
  • 2 cups frozen blueberries
  • 4 tbsp shredded coconut (2 tbs in muffins mixture, 2 tbs to top muffins)


  • Muffins! These are fun, and really easy. Start by preheating the oven to 350 and lining muffin tins with muffin wrappers.
  • In one bowl, mix together flour, sugar, baking powder, and salt. In a separate bowl mix together egg, milk, oil, and vanilla.
  • 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).
  • 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.
  • Pour a cup of coffee and enjoy these while sitting in the sun.
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