Blueberry Coconut Corn Muffins
Summary: I have listed the weights of several ingredients. Some ingredients do not include a weight because there may be slight variance based on the option you choose. In that case, refer to the label or use the standard measurement provided.

Yields 12 muffins.


  • 1 cup (138 grams) cornmeal
  • 1 cup all-purpose flour (gluten-free all-purpose flour may be used)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shredded coconut* (plus extra for sprinkling; omit if preferred)
  • 1 tablespoon lemon juice, plus the zest of 1 lemon (zest is optional to enhance the lemon flavor)
  • 1 cup (240 mL) canned light coconut milk, well stirred**
  • 1/2 cup ( 112 grams) melted coconut oil (may substitute melted butter)
  • 2 eggs, room temperature
  • 1/2 cup (96 grams) white sugar (may use evaporated cane juice sugar; use 2/3 cup if a sweeter muffin is preferred)1 tablespoon lemon juice, plus the zest of one lemon (zest is optional to enhance the lemon flavor)
  • 1 cup blueberries


  1. Preheat the oven to 375 degrees F, and grease or line a 12-cup muffin tin.
  2. In a medium bowl, combine the cornmeal, flour, baking soda, salt, and optional lemon zest and flaked or shredded coconut. Place the lemon juice in a one-cup liquid measure and add the coconut milk to equal one cup. Set aside.
  3. In a mixing bowl, whisk the eggs into the melted coconut oil. Stir in the sugar and the coconut milk-lemon juice mixture.
  4. In two batches, add the dry ingredients to the wet ingredients, stirring just enough to thoroughly combine. Fold in the blueberries.
  5. Transfer the batter to the prepared muffin tin. I like to use a large ice cream scoop with a release to make this easy and mess-free. Sprinkle the unbaked muffins with a little shredded coconut, if desired.
  6. Bake for 17-20 minutes, depending on the oven, or until the muffins pass the toothpick test. Take care not to over-bake to avoid dry muffins. Remove from the oven, cool muffins in the pan for 5 minutes, and then remove to a rack to cool thoroughly. Store in an airtight container. The muffins will stay fresh on the counter of a couple of day. Storing in the fridge will prolong freshness but make the muffins firm. When stored this way, reheat gently in the microwave to warm and soften. Also, a quick fix for dry corn muffins–and this applies to any recipe–is to wrap them in a damp paper towel and gently warm in the microwave.
  7. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  8. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.


  • *Sweetened or unsweetened may be used, as preferred. For more noticeable pieces throughout the muffins, you may wish to try flaked coconut instead of shredded.
  • **Almond, soy, or cow’s milk may be used instead of the coconut milk. Buttermilk may also be used. If using buttermilk, omit the 1 tablespoon lemon juice. Also, if you don’t have a lemon on hand, white vinegar may be used to create the “sour milk” that mimics the traditional buttermilk. This is necessary so that there is sufficient acid to react with the baking soda in order to create the rise.

More recipes at