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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{ 73 comments… read them below or add one }

1 Estela @ Weekly Bite February 14, 2011 at 6:25 am

These are beautiful! I love the ingredient list too :)


2 Maria February 14, 2011 at 6:28 am

Great breakfast treat!


3 Amanda February 14, 2011 at 6:30 am

What a great recipe!! I would love to try this! I eat
muffins ALL the time… they are so good!


4 Heather @ Get Healthy with Heather February 14, 2011 at 7:27 am

I love my muffins as snacks or after dinner treats. These
look so cute and the flour combos are so unique. Very


5 Marla February 14, 2011 at 7:48 am

Heather: I love to try new flour combinations. That coconut flour smell heavenly!!


6 Rosa February 14, 2011 at 7:42 am

That is an awesome combination! Cheers, Rosa


7 Katrina February 14, 2011 at 7:44 am

These look awesome! I never would have thought to use
pomegranate! Cool.


8 Georgia @ The Comfort of Cooking February 14, 2011 at 7:47 am

Oh yum, I love the flavors you used in these muffins,
Marla! They look fantastic and so yummy and moist. Thanks for
sharing. Happy Valentine’s Day!


9 Faith February 14, 2011 at 8:25 am

Great muffins, Marla! They look like a real nutritional
powerhouse…I think they’d be perfect for breakfast or a
snack…or even dessert! 😉 Happy Valentine’s Day, sweetie!


10 Marla February 14, 2011 at 1:16 pm

Faith: Your got it right girl – these muffins are a nutritional powerhouse!


11 Heather @ Heather's Dish February 14, 2011 at 8:32 am

Beautiful muffins!!! I love those paper muffin cups
too…so classy :)


12 Marla February 14, 2011 at 1:18 pm

Heather: Those “paper muffin cups” are simply squares of white parchment paper that I press into the muffin tins to form the shape. Saw that kind of thing a while back at a coffee shop and went right home to experiment. These days I do that a lot – never run out of liners. You can customize the sizes to fit any pan.


13 Liz February 14, 2011 at 8:47 am

I love the idea of ‘frosted’ muffins :) Looks great as
always, Marla! I really need to branch out with my flours – your
recipes remind me of this too often :)


14 Marla February 14, 2011 at 1:27 pm

Liz: I have been having a great time experimenting with all different kinds of flours. It is so fun to have slight textural and flavor changes from time to time. The subtle taste of coconut from the flour and the coconut milk is fun in this recipe.


15 FoodFitnessFreshair February 14, 2011 at 9:02 am

These look great. I love blueberry muffins, and I think a
dab of cream cheese sounds like the perfect topping. My favorite
kind might have to be cornbread muffins, but blueberry’s a close
second. Happy Valentine’s Day!


16 Marla February 14, 2011 at 1:01 pm

Grace: Yes, that dab of cream cheese makes them even more special. I love cornbread muffins too. The cool thing about this recipe is I made a batch with the whole wheat pastry flour and 3/4 cup fine corn meal. This gives you a little of both favorites in one muffin!


17 Camille February 14, 2011 at 10:13 am

These look so yummy!


18 Angie's Recipes February 14, 2011 at 12:27 pm

Those muffins look gorgeous! And I love your styling.


19 the urban baker February 14, 2011 at 12:36 pm

I love pomegranates are one of my biggest vices. I buy three containers of shelled poms whenever I see them and kind eat the whole lot at one sitting! These look delicious and what a perfect way to start of Valentine’s Day ! xxx


20 Marla February 14, 2011 at 12:59 pm

Susan: I have been downing loads of pomegranate seeds lately. Not only cooked into these muffins, but also by the handful. Sometimes I buy the full fruit and take out the seeds myself and other times I lazy out and buy them cleaned and ready to go!!


21 Averie (LoveVeggiesAndYoga) February 14, 2011 at 1:02 pm

Marla, these look wonderful! The recipe (love coconut milk) and the photos…mmmm, sooo delish I want to gobble up my screen :)


22 Lucy February 14, 2011 at 1:16 pm

Love what you do with the parchment paper – Happy Valentine’s Day Lovely Lady!x


23 Alison @ Ingredients, Inc. February 14, 2011 at 1:47 pm

These look fantastic! Happy Valentine’s day to you and your family!


24 Sara{OneTribeGourmet} February 14, 2011 at 1:55 pm

Such tasty, nutritious & healthy muffins!
Happy Valentines Day Sweetie! xo


25 A Canadian Foodie February 14, 2011 at 2:22 pm

Beavie got all excited and was flapping his tail wildly all over the place! He almost got me in the face! That was because he saw Mr. Milky Moo Moo in most of your shots. Such whimsy. Beavy loves whimsy. And, company in the blogoshere. Mr. Milky Moo Moo is subtly adorable in his quiet white porcelain coat. Beavie wants to PLAY with him. The muffins look divine. Pom Wonderful needs to see your recipe!
I think I hear an airplane warming its engines.


26 Marla February 15, 2011 at 10:33 am

Valerie: Love that this post got Beavie all excited! It is fun to have a great virtual friend (we know that, right??!!)
Milky Moo is a favorite and now has a name thanks to you :)
He has been featured in way too many posts lately. Think I need to back off a bit! Glad this post made everyone over there happy. xo


27 Cookin' Canuck February 14, 2011 at 2:39 pm

Wonderful recipe, Marla! I have used coconut milk in baked items, but not coconut flour. Is that a Whole Foods find?


28 Marla February 15, 2011 at 5:03 am

Dara: So happy you asked about the coconut flour, I have been using it for some time now and overlooked the fact that it is not a pantry item that many folks have. I remember seeing it last year and knew I had to try it asap. I believe I bought mine at Whole Foods. Natural markets should carry it. Bob’s Red Mill (love them!!) makes the one I use. Here is the link to it on my Amazon Store:


29 Catherine February 14, 2011 at 2:44 pm

These look gorgeous! I love all your creative flavors. We made your lemon raspberry muffins last weekend and loved them. Is there anything I might have on hand that I can substitute for coconut flour (would they have it at Whole Foods?)?

Thanks for all your great ideas!


30 Marla February 15, 2011 at 5:21 am

Catherine: The coconut flour is a fun option for flavor. It is a gluten free flour. If I did not have any on hand I would simply up the quantity of the corn flour to 1 cup. Your results will still be delicious!


31 Jessica @ How Sweet February 14, 2011 at 2:51 pm

These muffins look delightful. I love poms!


32 Shaina February 14, 2011 at 3:10 pm

These look so moist and flavorful, Marla. I want one or two for breakfast.


33 Sarah @ SwizzleBerry February 14, 2011 at 3:53 pm

Pomegranates aren’t huge in Australia, so I’ve never
actually tasted one, but these muffins look delicious! I might have
to hunt a pomegranate down just so I can try them out.


34 Marla February 15, 2011 at 5:19 am

Sarah: I hope some day you will get a hold of a pomegranate. They seem to have grown in popularity here in the States in the past few years. Maybe that is when I started noticing them. Once you have one you will crave them constantly. The flavor and texture is like no other fruit. For these muffins you can use any berries you have on hand. You can go with blueberry, apple, cherry or any juice to sub in for the pomegranate juice as well.


35 Sarah @ SwizzleBerry February 15, 2011 at 3:54 pm

You know, now that I think about it, I have seen
pomegranate juice in the supermarket. I’ll keep my eye out for the
actual fruit, though :)


36 Lora @cakeduchess February 14, 2011 at 4:14 pm

Those muffins look fantastic! I love all the different
ingredients. I have never paired pomegranates with blueberries-yum!
My favorite muffins are my cranberry ones that I made usually in
November.:)Happy Valentine’s Day Marla. xx


37 Marla February 15, 2011 at 5:13 am

Lora: I adore cranberry muffins too. I love dipping mine in heaps of cranberry sauce!


38 Jeanette February 14, 2011 at 6:36 pm

I’ve been trying coconut flour in muffins and the dough comes out really soft. I’ll have to give this recipe a try.


39 Marla February 15, 2011 at 5:12 am

Jeanette: Yes, the dough does come out softer and more delicate in texture with coconut flour. It is so fine and naturally gluten free too. Been using it in lots of baking lately. Very fragrant too!


40 Christina @ Sweet Pea's Kitchen February 14, 2011 at 7:18 pm

These muffins look incredible! I will definitely have to try these soon…can’t wait! :)


41 Kat @ Cupcake Kat February 14, 2011 at 7:24 pm

This is a lovely Valentine’s Day treat. I love muffins and could eat them any time of day.


42 Joanne February 15, 2011 at 4:31 am

This recipe really is chock full of super foods! Between the pomegranate and the blueberry…I’m pretty sure I’d be able to scale mountains after eating it.


43 Marla February 15, 2011 at 5:01 am

Joanne: Scale the mountains, love that! Perhaps with these muffins and many shots of espresso 😉


44 Angie February 15, 2011 at 7:34 am

These look so good, and I love that use parchment paper
rather than expensive paper cups, great idea! I can’t wait to try


45 Prerna@IndianSimmer February 15, 2011 at 9:12 am

Love the parchment paper around the muffins! That’s such a
great and healthy way to eat ur muffins! Do u easily get coconut
flour at a normal grocery store? I’ve never used it before or can I
use powdered coconut flakes instead?


46 Marla February 15, 2011 at 10:23 am

Prerna: I have never tried coconut flakes ground up but I bet it would be amazing! I got my coconut flour at a local natural foods store called “Mothers Market.” I think I have seen it also at Whole Foods. It is Bob’s Mill brand. I link to it in this post if you want a visual.
With more & more gluten free products on in the markets these days it might not be too hard to find.
If you try 1/4 cup coconut flake instead please let me know how it turns out. It will probably be a lot moister than the flour, but that could be a good thing. Think I will give it a whirl too. Great idea :)


47 Prerna@IndianSimmer February 19, 2011 at 6:23 pm

I’ll try to find coconut flour if I can. We don’t have
whole foods either but will look for Bob’s mill now that u’ve told
me! Thanks Marla! But I think I’ll try with flakes first :-) Will
let u know if they come out good!


48 Jessica February 15, 2011 at 11:25 pm

These sound awesome! Love the combination of flavors!


49 Sylvie @ Gourmande in the Kitchen February 16, 2011 at 2:46 am

I love the combination of pomegranate and blueberries, I think the raspberry variation you mentioned would be really nice too. Can the stevia be replace with sugar or honey? If so how much would be equivalent?


50 Marla February 16, 2011 at 5:26 am

Sylvie: At some point I would love to re-test all my baked goods with honey, maple, sucanat etc. At this point I can only guarantee success with the stevia. That said, you should play around with the honey. It would be delicious in these muffins. Perhaps try 1/4 cup and you might need to adjust the baking times a little bit – but maybe not. Taste the batter to see if it is sweet enough. Make adjustments according to taste. Please let me know if try this so I can share with my readers. xo


51 brandi February 16, 2011 at 6:09 am

They look beautiful! I love berries and coconut together,
so I’m sure I would adore these muffins


52 Amanda February 16, 2011 at 6:12 am

Those sound amazing Marla! LOVE that fruit combo, wow. I
have stumbled and pinned!


53 Sandy @ Reluctant Entertainer February 16, 2011 at 7:35 am

Um. Now I think I’ve died and gone to heaven. Yes!


54 Lisa @ www.bakedinmaine.com February 16, 2011 at 10:03 am

Hey Marla! Awesome photos and Pomegranate is a nice change
from blueberries…. I alway use whole wheat pastry flour when I
can. How do the pom seeds cook up. Are they crunchy like


55 Cara February 16, 2011 at 10:05 am

These look wonderful! I recently put pomegranate seeds on a
salad and managed to convert some supposed pomegranate- haters.
They are truly an awesome fruit. Love that you used coconut flour,
I really want to try it out!


56 Daydreamer Desserts February 16, 2011 at 10:27 am

The great fruit combo Marla, and they are just the perfect
size for either breakfast or an afternoon snack!


57 grace February 16, 2011 at 2:41 pm

patriotic, right? and delicious! nice use of good ol’
pomegranate. :)


58 Barbara @ Modern Comfort Food February 16, 2011 at 3:14 pm

Just gorgeous, Marla, and, and I would just love to wake up
to these tomorrow morning. Strawberries are in season here, I have
some now, and the corn meal option sounds perfect. I’d better get


59 Aggie February 16, 2011 at 5:55 pm

oh my heaven!!


60 Diane {createdbydiane.blogspot.com} February 16, 2011 at 6:37 pm

They look yummy! I was just asked if pomegranates are still available. The person who asked lives in California and she said she can’t get them anymore. Did you recently find pomegranates? If so I’ll have to tell her to keep looking :)


61 Marla February 17, 2011 at 5:07 am

Diane: I got those pomegranate seeds at a local Trader Joe’s here in Orange County. Every time I go on they are there. I have not seen the full fruit in a bit, might be at Whole Foods.


62 Mariko February 16, 2011 at 7:15 pm

I am so behind. And I have to stop reading on my google reader because I just noticed your header redesign. Gorgeous! I love that your family is front and center (well, right side, which is pretty prominent).
These muffins sound so good. I haven’t used coconut flour but I will be. Now. As soon as I make a trip to Whole Foods– I’m sure they sell it there.
I really like the idea of greek yogurt as a topper, too.


63 Marla February 17, 2011 at 5:08 am

Mariko: You are so funny, all of those RSS readers get me so confused and I always end up missing stuff too. Happy you like the changes. I bet you will love the coconut flour :)


64 Betty @ scrambled hen fruit February 16, 2011 at 7:19 pm

These muffins are wonderful- there are so many things to love about them! I can’t wait to make them but pomegranates are out of season here. I hope I can find some arils frozen!


65 Kristen February 17, 2011 at 12:48 pm

You are the queen of great breakfast foods.This looks like such a treat!


66 Tanvi February 19, 2011 at 3:02 pm

Hi Marla, I tried your recipe today and it came out
wonderful.Me and my husband both loved these muffins.He’s a BIG
coconut fan.The only change I made was to add fresh coconut pulp
instead of apple sauce.Thanks for sharing.So glad to have found
your blog. Cheers Tanvi


67 Marla February 19, 2011 at 6:10 pm

Tanvi: Thanks so much for your sweet comment. I am so happy that you guys loved these muffins. The coconut pulp is a great idea that I must try. Did you use the flesh from the coconut or something else??


68 Georgia Pellegrini February 19, 2011 at 9:12 pm

This is such a fresh twist on blueberry muffins. I just love the way pomegranate seeds burst with flavor with each bite. The coconut is a great addition.


69 Marly March 3, 2011 at 12:20 pm

Can something be too pretty to eat? This certainly comes dangerously close…but I bet I could find a way to convince myself otherwise. Love this recipe!


70 Easy Salad Recipe March 20, 2011 at 10:28 am

I truly enjoy your website. Candy for the eyes and wonderful ideas.


71 Averie @ Love Veggies and Yoga July 1, 2011 at 3:00 pm

I hate the words : moist, juicy, plump

But seriously, these cupcakes are just that.

And with baked goods, that is the ONLY way I want them. Stellar work on these!


72 Hyman January 16, 2012 at 9:28 pm

Hmmm… I wonder what I could use instead of whole wheat pastry flour to make these wheat free? I’m breastfeeding and my son is highly sensitive to anything with wheat and so I cannot eat any wheat!


73 anne hill April 29, 2012 at 10:35 am

looks delish will definitely have to try


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