Just Peachy Blueberry Muffins ... with Coconut Sugar!

peach blueberry muffins made with coconut sugar

A. These are my new favorite muffins. (My least favorite muffin is the one topping my waistband.)

B. If you've never tried coconut sugar before, it's time.

C. There is no C, but it just looked better.

Peach Blueberry Coconut Sugar Muffins in tin

What is Coconut Sugar and what difference does it make in baking?

Coconut sugar doesn't taste at all like coconuts...and it doesn't look like traditional sugar. Both of those things surprised me when I first baked with it. Coconut sugar is made from the nectar of the coconut palm tree flower. (Sounds so fancy.

 Right out of the bag, it looks a little like crushed graham crackers.

cup of coconut sugar and fruit
Words that come to mind when tasting treats made with coconut sugar: roasted, toasty, depth of flavor, brown sugar.

Coconut sugar has a lower glycemic index, so if sugar spikes bother you, coconut sugar is fun to experiment with. Warning: it's not a 1:1 swap for sugar in every recipe, though. You'll want to use it in a recipe with a lot of moisture, so a fruit-forward recipe like these peach blueberry muffins is a perfect match.

coconut sugar and butter in mixing bowl

Where to buy Coconut Sugar?

My regular grocery store carries coconut sugar. Usually, it's on a top shelf near the agave and date syrup. You can also find it at Whole Foods, and, of course, you can buy coconut sugar on Amazon. Sometimes it will be labeled as "coconut palm sugar." It's the same thing. 

peaches and blueberries in mixing bowl, making fruit muffins

The most important question here...how do the Just Peachy Blueberry Muffins taste? 

I'm so glad you asked. The muffins are moist and full of fresh summer flavors of peaches and blueberries. Coconut sugar adds a depth of flavor here, a toastiness that is so warm and comforting. It's a taste almost like if you put a graham cracker in a toaster for a minute or so. While they're baking, your kitchen will smell divine!

(Someone invent a peach-blueberry-coconut-sugar-muffin scented candle pronto!)

More dessert recipes with coconut sugar:

coconut sugar peach blueberry muffin in tin

These babies had been out of the oven for all of 20 minutes, and we'd eaten half of the batch. Yeah, they're good.

Of course, they're perfect for breakfast…or a snack, but how about packing some along on that summer road trip?

Peachy Blueberry Muffins

PREP TIME: 25 minutes
BAKE TIME: 25 minutes
YIELD: 12 muffins

2 cups unbleached, all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup salted butter
1 cup Coconut Sugar
1/2 cup + 1/3 cup diced peaches (divided)
1 teaspoon lemon juice
2 eggs
1/2 cup milk
1 pint fresh blueberries

Preheat oven to 375. Line a muffin tin with paper liners.

Whisk the flour, baking powder, and salt together. Set aside.

In the bowl of an electric mixer, cream the butter and coconut sugar together for a few minutes until well combined.

Meanwhile, place the 1/2 cup diced peaches and lemon juice in a blender. Process until smooth.

Add the eggs to the mixer one at a time, and blend, scraping the sides and bottom of the bowl as needed. Beat in the peach puree.

On low speed, add in the flour in 3 additions, alternating with the milk. Begin and end with the flour. Mix just until combined.

Fold in the blueberries and 1/3 cup diced peaches.

Scoop the batter into the prepared muffin tins and bake for 25 minutes or until the muffins are golden and the tops bounce back when lightly touched. Let the muffins rest in the pan for 5 minutes, then remove to a cooling rack.

Serve warm or at room temperature, with or without butter.

Peach Blueberry Muffins, wrapper peeled

*post updated 7/2023

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