Pomegranate Blueberry Coconut Muffins

by Marla on February 14, 2011 · 77 comments

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Whole grain breakfast muffin with pomegranate seeds and blueberries.

We adore muffins over here. They are perfect for any time of day, as grab and go snacks, breakfast or even pre or post workout meals. This recipe has a silky, delicate and moist texture. They are gobble ‘em up great. There is coconut in two forms, coconut flour and unsweetened light coconut milk. There is also pomegranate in two ways, the juice and the seeds (arils.) Bursting with flavors and filled with whole grains, fruit, and healthy fats – a guilt free treat that will make you smile.

Homemade mini muffins in baking pans with white parchment paper liners.

I love pomegranates and have used the seeds and the juice in many recipes including Sweet Potato, Bacon and Pomegranate Salad and the sauce for my Baked Coconut Chicken Nuggets.

Homemade blueberry muffin with cream cheese.


White porcelain cow pitcher with blueberry muffins.

In case you missed it, Saturday I posted Top 10 Sweets for Your Honey. Fun recipes you can make for your Valentine.

Cow porcelain pitcher with homemade blueberry muffins.

Any berry would taste great in these muffins. You can also try raspberries and blackberries. Any combination or single berry selection would be equally delicious.

Healthy whole grain breakfast muffin with pomegranate seeds and blueberries.

Top these mini muffins with a drizzle of heavy cream, honey sweetened thick greek yogurt or whipped cream. How about a quick homemade cream cheese frosting. You can also top them with a slather of peanut butter or my favorite almond butter, Barney Butter.

Homemade healthy blueberry muffins with sauce & cream cheese

Do you eat muffins for breakfasts, snacks or both? What are your favorite muffins?

Pomegranate Blueberry Coconut Muffins

Makes about 36 mini-muffins


  • I used oat flour and corn flour interchangeably and had great results with both.
  • I did not thaw my berries before baking them.
  • This recipe makes a lot of muffins, but they are quite small so they tend to be eaten quickly.
  • You can make your own oat flour by taking old fashioned rolled oats and grinding them in a food processor until you have a fine flour.
  • If you can not find the coconut flour simply use one cup of the corn flour instead.


  • 1 cup plus 2 tablespoons Whole Wheat Pastry Flour
  • 1/4 cup Coconut Flour
  • 3/4 cup Oat Flour or fine ground Corn Flour
  • 1/4 teaspoon ground Ginger
  • 1/4 teaspoon fine Sea Salt
  • 1/4 teaspoon Stevia Powder, or to taste
  • 2 1/2 teaspoons Baking Powder
  • 2 tablespoons melted unsalted Butter or unrefined Coconut Oil
  • one large Egg, whisked
  • 1/2 cup unsweetened Applesauce
  • 1 cup unsweetened Pomegranate Juice
  • 1 cup unsweetened light Coconut Milk
  • 1 cup Pomegranate Seeds (Arils), fresh or frozen
  • 1 cup Blueberries fresh or frozen
  • 12 ounces light Whipped Cream Cheese
  • natural sweetener, Vanilla Stevia Drops, Honey or Maple Syrup to taste


  • additional Pomegranate Seeds or Blueberries
  • Instead of the cream cheese frosting: Whipped Cream or Honey Sweetened Greek Yogurt are great too.


Pre heat oven to 350˚F with the rack in the middle. Prepare non stick mini muffin pan with either parchment paper, muffin liners or kitchen spray.

In a medium bowl whisk together dry ingredients. In another bowl whisk together wet ingredients. In a third bowl toss pomegranate seeds and blueberries with two tablespoons whole wheat pastry flour. Thoroughly combine the wet and dry ingredients. Gently add the berries and seeds to the batter. Put batter in muffin pans.

Bake about 15-18 minutes until a toothpick comes out clean. While muffins are baking combine the cream cheese with sweetener for frosting. Let muffins cool a bit and then remove from pans and cool on racks. Store a few days at room temperature or sealed tightly in the refrigerator for about one week. Before serving top each muffin with some cream cheese frosting and a few extra berries or seeds if desired.

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