Oatmeal Muffins with Blueberries & Coconut ~ #MuffinMonday

by FoodBabbles on May 21, 2012

A good breakfast is my very favorite meal of the day. There’s something about a hearty meal that just starts the day off right. One of my favorite breakfasts is definitely oatmeal.  Warm, creamy and I like mine with lots of “mix-ins.” But for the last week here in New Jersey, it’s been nearly 70 degrees by about 9am so a nice big bowl of oatmeal is one of the last things on my mind.

That’s why when I saw the recipe for Muffin Monday this week I was thrilled! I could make oatmeal with all my “mix-ins” and not sweat to death as I ate it. For these muffins I decided I wanted to add some little wild blueberries and coconut. They couldn’t be tastier. A morning treat that’s just a little bit tropical and the best part is the toasted coconut on top. Don’t be stingy, now! As always, after how tasty they are the next best part is how quick and easy it is to make muffins. I love that. Happy Monday!



Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Print This Recipe Print This Recipe

Oatmeal Muffins with Blueberries & Coconut

1 cup rolled oats

1 cup all-purpose flour

1/2 cup packed brown sugar

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1 stick of butter, melted and cooled

1 cup of buttermilk

1/2 teaspoon vanilla

1 large egg, beaten

1 cup blueberries

3/4 cup sweetened flaked coconut, divided

– Preheat oven to 400 degrees. Line a 12-cup muffin tin with paper liners.

– In a large bowl combine the rolled oats, flour, brown sugar, salt, baking powder, baking soda and cinnamon.

– In another smaller bowl, combine the butter, buttermilk, vanilla and egg.

– Add the wet ingredients to the dry ingredients and mix just until combined.

– Fold in the blueberries and 1/2 cup of the coconut.

– Fill the prepared muffin cups 2/3 full. Sprinkle the tops with remaining coconut.

– Bake for 20 minutes or until a toothpick comes out clean. Cool in pan for 1 minute and then cool on a rack.

– Enjoy!

Adapted from Simply Recipes

{ 14 comments… read them below or add one }

Chung-Ah (@damn_delicious) May 21, 2012 at 12:34 am

We had just about the same adaptation! I swapped out all the mixins and used blueberries too. I loved that you added coconut as well. What a fun muffin.


FoodBabbles May 21, 2012 at 4:53 pm

Thanks! I can’t wait to go over and check out your muffins now.


Stay-At-Home-Chef May 21, 2012 at 4:28 pm

Your muffins look so lovely! Great idea about adding coconut – what a fantastic combo with the blueberries and oatmeal. Happy Muffin Monday 🙂


FoodBabbles May 21, 2012 at 4:52 pm

Thanks!! Happy Muffin Monday to you too 🙂


Meena May 22, 2012 at 12:00 am

I would never have thought of coconut.
It looks delicious.


FoodBabbles May 22, 2012 at 5:14 pm

Thanks Meena! I’m so glad you think so. I adore coconut so I sneak it into all sorts of things.


Let Me Eat Cake May 22, 2012 at 3:12 pm

toasted coconut and blueberries are one of my favorite combos!


FoodBabbles May 22, 2012 at 5:15 pm

Ooo! A girl after my own heart. I adore that combination too.


Baker Street (@bakerstreet29) May 28, 2012 at 10:38 am

I like mine with mix ins too! I totally pictured this one with toasted coconut! Gorgeous clicks, Kate. 🙂


FoodBabbles May 28, 2012 at 10:44 am



Leona May 1, 2015 at 5:35 pm

I use whole wheat flour instead of all purpose white flour, 1/4 cup of canola oil instead of butter, unsweetened organic coconut flakes, and 1/4 cup of sugar (half of what the recipe calls for), and the muffins are really good. Also, I mix coconut in the batter instead of just putting it on top of the muffin. This recipe has become one of my favorite muffin recipes. I’ve used raspberries or peaches instead of blueberries.


Kate May 3, 2015 at 7:11 pm

All your variations sound amazing! So happy you’ve enjoyed this recipe.


Leona June 21, 2015 at 7:27 pm

This morning I substituted almond butter for the butter or oil and I left out coconut (did not want to be nut redundant) and the muffins were still really good.. My husband didn’t like the blueberries so much in this version, so perhaps diced peaches, strawberries, or raspberries would work better.
What do you think? Of course, yogurt also works if I am out of buttermilk.


Kate June 23, 2015 at 12:02 pm

These sounds like delicious changes to this muffin recipe Leona! And yes, I agree. So many other fruits would work perfectly in this recipe.


Leave a Comment

Previous post:

Next post:

Copyright © Food Babbles
Site Development by Kinetic Webs