13 Fresh Beach Food Ideas for Stress-Free Summer Lunches

Planning a sunny outing gets much easier when your beach food is sturdy, flavorful, and simple to pack. The best beach food ideas balance convenience with variety, so you are not stuck with the same soggy sandwich every time.

This post includes fresh beach picnic food, practical beach day food ideas, and fun beach party food that work for laid-back afternoons, family trips, and even casual lake outings. You will find wraps, bowls, sliders, salads, flatbreads, and a make-ahead breakfast option that travel well and taste good cold, room temperature, or slightly warm.

These recipes use familiar ingredients, realistic cook times, and easy methods that fit busy schedules. Several dishes can be prepped ahead the night before, while others come together quickly in the morning before you leave. That makes them great for beach food ideas families, simple beach lunch ideas, and versatile easy beach meals you can reuse for picnics, road trips, or Lake Day Food Ideas too.

If you need food to take to the beach that feels a little more exciting than chips and dip, this list gives you plenty of choices. Expect bright summer flavors, satisfying textures, and dependable recipes that hold up well from kitchen to cooler.

Contents show

Recipe 1. Lemon Pepper Chicken Pasta Salad

Bright lemon, cracked black pepper, tender chicken, and cool crunchy vegetables make this pasta salad taste like summer in one forkful. It is filling enough to stand in as lunch, but it also works as a side for a bigger beach picnic spread. Because the dressing is creamy without being too heavy, the salad stays appealing even after a little time in the cooler. Pack it in a chilled container, and you have a practical option that still feels fresh, colorful, and full of flavor.

Key Ingredients

For the salad

12 oz rotini pasta
2 cups cooked chicken breast, chopped
1 cup cherry tomatoes, halved
1 cup cucumber, diced
3/4 cup shredded sharp cheddar
1/4 cup sliced green onions
2 tbsp chopped parsley

For the dressing

1/2 cup mayonnaise
1/4 cup plain Greek yogurt
2 tbsp lemon juice
1 tsp lemon zest
1 tbsp olive oil
1 tsp coarsely ground black pepper
1/2 tsp garlic powder
3/4 tsp kosher salt

Unique Touch

Swap the cheddar for crumbled feta if you want a sharper, saltier finish.

Preparation Secrets

Cook the pasta just to al dente so it keeps its shape after chilling.
Rinse the pasta under cold water only until it cools; too much rinsing can dull the flavor.
Dress the salad after the pasta is fully cooled so the sauce stays creamy instead of greasy.
For make-ahead packing, chill it at least 30 minutes before serving so the lemon and pepper settle in.

Cooking Instructions

Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Drain and cool under cold running water.
In a large bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, lemon zest, olive oil, black pepper, garlic powder, and salt.
Add the cooled pasta, chicken, tomatoes, cucumber, cheddar, and green onions. Toss until evenly coated.
Fold in the parsley and taste. Add a little extra salt or lemon juice if needed.
Cover and chill for 30 minutes before serving.

Ready for something cooler and extra refreshing?

Recipe 2. Watermelon Cucumber Feta Salad

There is something relaxing about opening a cold container of juicy watermelon salad after a hot walk across the sand. This one brings sweetness, crunch, saltiness, and a little herbal freshness from mint, so it wakes up your whole lunch spread. It also feels lighter than heavier picnic sides, which makes it a smart fit beside sandwiches, wraps, or grilled foods.

Key Ingredients

6 cups seedless watermelon, cubed
1 large English cucumber, diced
3/4 cup crumbled feta
1/4 cup thinly sliced red onion
3 tbsp chopped fresh mint
2 tbsp roasted salted sunflower seeds
2 tbsp olive oil
2 tbsp lime juice
1 tsp honey
1/4 tsp kosher salt
1/4 tsp black pepper
Extra mint leaves for garnish

Unique Touch

Replace 2 cups of the watermelon with diced mango for a tropical twist.

Preparation Secrets

Chill the watermelon and cucumber before assembling so the salad stays crisp longer.
Pat the watermelon dry with paper towels if it seems very wet; that keeps the dressing balanced.
Add the feta and sunflower seeds right before serving for the best texture.
If packing ahead, carry the dressing separately and toss at the beach.

Cooking Instructions

In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper.
In a large bowl, combine the watermelon, cucumber, red onion, and chopped mint.
Drizzle the dressing over the salad and toss gently so the watermelon holds its shape.
Fold in the feta and sunflower seeds just before serving.
Garnish with extra mint leaves and serve cold.

Need a hand-held lunch next?

Recipe 3. Turkey Avocado Club Wraps

If you only pack one grab-and-go lunch for a beach trip, a well-made wrap is hard to beat. It holds together better than many sandwiches, fits neatly into parchment or foil, and gives you room for creamy, crisp, and savory layers in every bite. These turkey avocado club wraps are especially useful when you want dependable beach day food without a lot of last-minute cooking. Bacon adds crunch, avocado softens the texture, and the mustard-mayo spread keeps the filling flavorful.

Key Ingredients

4 large flour tortillas (10-inch)
12 oz sliced roasted turkey
8 slices cooked bacon
1 large avocado, sliced
1 large tomato, thinly sliced
2 cups shredded romaine
4 slices Swiss cheese
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tsp lemon juice
1/4 tsp black pepper
2 tbsp chopped chives

Unique Touch

Use shredded rotisserie chicken instead of turkey if you want a heartier filling.

Preparation Secrets

Warm the tortillas for 10 to 15 seconds so they roll without cracking.
Keep the lettuce and tomato dry to prevent sogginess.
Spread the sauce all the way to the edges for better flavor in every bite.
Wrap tightly in parchment and chill for 15 minutes before slicing for cleaner halves.

Cooking Instructions

In a small bowl, stir together the mayonnaise, Dijon mustard, lemon juice, and black pepper.
Lay the tortillas flat and spread each one with the mustard-mayo mixture.
Layer the turkey, Swiss cheese, bacon, avocado, tomato, romaine, and chives evenly across the tortillas.
Fold in the sides, then roll each tortilla tightly into a wrap.
Slice in half and serve immediately, or wrap and chill until ready to pack.

Now let’s try something heartier.

Recipe 4. Greek Chicken Rice Bowls

This is the kind of meal that saves a beach day when you want something more substantial than snacks but still easy to prep ahead. A chilled rice bowl travels surprisingly well, especially when the ingredients are packed with punchy flavors like lemon, oregano, olives, and feta. The chicken gives it enough protein to feel like a real lunch, while the vegetables keep it fresh and bright. It also works beautifully for meal prep, since every component can be made in advance and assembled fast.

Key Ingredients

For the chicken

1 lb boneless skinless chicken thighs
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp garlic powder
3/4 tsp kosher salt
1/4 tsp black pepper

For the bowls

3 cups cooked rice, cooled
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 can (15 oz) chickpeas, rinsed and drained
1/2 cup sliced Kalamata olives
3/4 cup crumbled feta
2 tbsp chopped parsley

For the dressing

3 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, minced
1 tsp dried oregano
1/4 tsp kosher salt

Unique Touch

Use cooked quinoa in place of rice for a nuttier base that stays fluffy when chilled.

Preparation Secrets

Let the rice cool fully before assembling so condensation does not water down the bowl.
Cook the chicken to 165°F, then rest it 5 minutes before slicing so it stays juicy.
Pack the dressing separately if the bowls will sit for several hours.
Assemble in layers, with rice on the bottom and wetter toppings on top.

Cooking Instructions

Toss the chicken thighs with olive oil, oregano, garlic powder, salt, and black pepper.
Cook in a skillet over medium heat for 5 to 6 minutes per side, until the thickest part reaches 165°F. Rest, then slice.
In a small jar or bowl, whisk together the dressing ingredients.
Divide the rice among bowls. Top with sliced chicken, tomatoes, cucumber, chickpeas, olives, and feta.
Drizzle with dressing, sprinkle with parsley, and serve chilled or at room temperature.

Looking for a sandwich that stays picnic-ready?

Recipe 5. Pesto Chicken Croissant Sandwiches

Soggy sandwiches ruin more beach lunches than almost anything else, so this recipe is built to avoid that problem. The filling is rich but not wet, the spinach adds freshness without dripping, and the croissant feels a little special without requiring extra work. Roasted red peppers bring sweetness, pesto adds strong basil flavor, and provolone keeps the sandwich mellow and creamy. Serve it with grapes or chips, and suddenly your cooler lunch feels closer to a simple picnic treat than a rushed backup plan.

Key Ingredients

4 croissants, split
2 cups cooked shredded chicken
1/3 cup basil pesto
2 tbsp mayonnaise
1 tbsp lemon juice
4 slices provolone cheese
1/2 cup drained roasted red peppers
1 cup baby spinach
1/4 tsp black pepper
1 tbsp chopped basil

Unique Touch

Use ciabatta rolls instead of croissants when you want a sturdier sandwich for a longer trip.

Preparation Secrets

Toast the cut sides of the croissants for 3 to 4 minutes so they hold the filling better.
Drain the roasted peppers well and blot them dry.
Let the chicken cool before mixing with pesto so the sauce does not turn oily.
Wrap each sandwich tightly in parchment for cleaner transport and easier serving.

Cooking Instructions

In a medium bowl, stir together the chicken, pesto, mayonnaise, lemon juice, black pepper, and chopped basil.
Lightly toast the croissant halves if desired, then let them cool.
Layer provolone on the bottom halves, followed by the pesto chicken mixture, roasted red peppers, and spinach.
Close the sandwiches and press gently so the filling settles.
Serve immediately or wrap and refrigerate until ready to pack.

Time for a classic side that feeds a crowd.

Recipe 6. Dill Pickle Potato Salad

When you need one bowl that disappears fast at a beach gathering, potato salad still earns its place. This version leans into tangy pickle flavor, creamy dressing, and enough crunch from celery and onion to keep every bite lively. The eggs make it feel extra complete, so it works well beside sliders, wraps, fried chicken, or grilled foods. It is especially useful for beach party food because it can be made well ahead and served family-style with very little fuss.

Key Ingredients

2 lb Yukon Gold potatoes, cut into 1-inch chunks
3 hard-boiled eggs, chopped
3/4 cup diced dill pickles
1/2 cup diced celery
1/3 cup finely diced red onion
3/4 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp pickle brine
2 tbsp chopped fresh dill
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp paprika, for garnish

Unique Touch

Replace 1/4 cup of the mayonnaise with plain Greek yogurt for a slightly lighter dressing.

Preparation Secrets

Start the potatoes in cold salted water so they cook evenly from the inside out.
Drain them as soon as they are fork-tender; overcooked potatoes turn pasty fast.
Toss the warm potatoes with the dressing while they are still slightly warm for better flavor absorption.
Chill for at least 1 hour before serving so the texture firms up.

Cooking Instructions

Place the potatoes in a pot and cover with cold water by 1 inch. Salt the water and bring to a boil.
Cook for 10 to 12 minutes, until fork-tender. Drain and let cool for 10 minutes.
In a large bowl, whisk together the mayonnaise, Dijon mustard, pickle brine, dill, garlic powder, salt, and black pepper.
Add the potatoes, eggs, pickles, celery, and red onion. Fold gently until coated.
Sprinkle with paprika, cover, and chill before serving.

Let’s switch to something warm and shareable.

Recipe 7. Caprese Pesto Flatbread

Warm flatbread, melty mozzarella, sweet roasted tomatoes, and a last-minute drizzle of balsamic make this feel just a little more special than the usual picnic fare. It is a great pick for beach theme party food because it slices neatly, looks colorful on a board, and can be served slightly warm or at room temperature. If you want beach party food ideas that feel relaxed but still appealing on the table, this flatbread brings exactly that balance.

Key Ingredients

2 naan flatbreads
1/3 cup basil pesto
8 oz fresh mozzarella, sliced
1 1/2 cups cherry tomatoes, halved
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp grated Parmesan
2 tbsp basil leaves
2 tbsp balsamic glaze

Unique Touch

Swap the sliced mozzarella for torn burrata after baking if you want a creamier finish.

Preparation Secrets

Bake on a fully preheated sheet pan or pizza stone so the bottom crisps faster.
Toss the tomatoes with oil first; that keeps them from drying out in the oven.
Do not overload the flatbread, or the center may soften too much.
Add the balsamic glaze only after baking so it stays glossy and distinct.

Cooking Instructions

Heat the oven to 425°F and place a sheet pan inside to preheat.
Spread the naan with pesto. Top with mozzarella, cherry tomatoes, Parmesan, salt, and black pepper.
Transfer the flatbreads to the hot pan and bake for 10 to 12 minutes, until the cheese melts and the edges crisp.
Let rest for 2 minutes, then scatter basil leaves over the top.
Drizzle with balsamic glaze, slice, and serve.

Want a lighter bite for grazing?

Recipe 8. Tuna Salad Cucumber Bites

Small bites have a way of making beach snacking feel easier, especially when people are grabbing food between swims, games, and conversations. These cucumber bites keep everything crisp and cool while still offering enough protein to be worthwhile. The tuna filling is creamy, but the cucumber keeps each bite refreshing rather than heavy. They work especially well for beach theme food spreads, appetizer tables, or snack boxes when you want something simple that still feels intentional. Because the filling can be made ahead and the assembly is quick, they are also one of the more practical beach food ideas easy to pull together on short notice.

Key Ingredients

2 English cucumbers
2 cans (5 oz each) tuna in water, drained well
1/4 cup plain Greek yogurt
2 tbsp mayonnaise
1 tbsp lemon juice
1/4 cup finely diced celery
2 tbsp finely diced red onion
1 tbsp chopped fresh dill
1 tbsp chopped capers
1/4 tsp kosher salt
1/4 tsp black pepper
Extra dill or paprika for garnish

Unique Touch

Use canned salmon in place of tuna for a slightly richer, softer filling.

Preparation Secrets

Drain the tuna thoroughly so the filling stays thick.
Slice the cucumbers right before serving for the best crunch.
Chill the tuna mixture for 20 minutes so it firms up and is easier to spoon.
Assemble close to serving time if

Assemble close to serving time if packing for several hours, so the cucumbers stay crisp and the filling stays neatly mounded.

Cooking Instructions

Slice the cucumbers into 1/2-inch rounds. If you want a flatter base, trim a very thin slice from the bottom of each round.
In a medium bowl, mix the tuna, Greek yogurt, mayonnaise, lemon juice, celery, red onion, dill, capers, salt, and black pepper until well combined.
Spoon about 1 tablespoon of the tuna mixture onto each cucumber round.
Garnish with extra dill or a light sprinkle of paprika.
Chill until ready to serve.

This next one is perfect for sharing.

Recipe 9. Ham and Swiss Hawaiian Sliders

These sliders vanish faster than almost anything else on a picnic table. Soft sweet rolls, savory ham, melty Swiss, and a buttery mustard topping give you a lot of flavor in a very compact bite. They are especially handy for Beach Party Food because you can bake the whole tray at once, cool it slightly, then wrap or transfer for easy serving later. The little bit of pineapple tucked into the spread keeps them bright and summery without making them messy. If you need dependable beach sandwiches that feel fun instead of routine, this batch does the job nicely.

Key Ingredients

12 Hawaiian sweet rolls
12 oz thinly sliced deli ham
6 slices Swiss cheese, halved
1/3 cup mayonnaise
2 tbsp Dijon mustard
1/4 cup crushed pineapple, very well drained
2 tbsp unsalted butter, melted
1 tsp Worcestershire sauce
1 tsp poppy seeds
1/2 tsp onion powder
1/4 tsp black pepper

Unique Touch

Add a thin layer of sliced pickled jalapeños for a sweet-spicy variation.

Preparation Secrets

Drain and press the pineapple well so the rolls do not get soggy.
Slice the rolls horizontally as one slab to make assembly quicker and neater.
Cover the tray with foil for the first part of baking so the tops do not brown too fast.
Let the sliders rest 5 minutes before cutting for cleaner layers.
Cool slightly before packing so trapped steam does not soften the bread.

Cooking Instructions

Heat the oven to 350°F. Line a small baking dish or quarter sheet pan with parchment.
In a bowl, mix the mayonnaise, Dijon mustard, and drained pineapple.
Slice the rolls in half horizontally and place the bottom slab in the pan. Layer with ham and Swiss cheese, then spread the pineapple-mustard mixture on the cut side of the top slab. Close the sliders.
Stir together the melted butter, Worcestershire sauce, poppy seeds, onion powder, and black pepper. Brush over the tops.
Cover loosely with foil and bake for 10 minutes. Uncover and bake 5 to 7 minutes more, until warmed through and lightly golden.
Slice into individual sliders and serve.

Need something portable that also looks party-ready?

Recipe 10. Italian Tortellini Antipasto Skewers

Sometimes the best food for a beach trip is the kind that feels festive without asking for plates, forks, or much cleanup. These antipasto skewers solve that beautifully. Cheese tortellini, salami, mozzarella, tomatoes, olives, and basil stack into tidy little bites that are easy to grab from a tray or container. A light vinaigrette brings everything together without soaking the ingredients. They work for beach party food ideas, quick lunches, and even Lake Day Food Ideas when you want a snack that travels better than a tossed salad. Best of all, they can be assembled ahead and chilled until you head out.

Key Ingredients

20 oz refrigerated cheese tortellini
8 oz mozzarella pearls
1 pint cherry tomatoes
6 oz sliced salami
1/2 cup pitted black olives
16 small basil leaves
12 to 16 short skewers or sturdy toothpicks

For the vinaigrette

3 tbsp olive oil
1 1/2 tbsp red wine vinegar
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper

Unique Touch

Swap the olives for quartered marinated artichoke hearts if you want a brinier, softer bite.

Preparation Secrets

Cook the tortellini just until tender; overcooked pasta can split on the skewers.
Toss the drained tortellini with a teaspoon of olive oil so the pieces do not stick together while cooling.
Use short skewers for easier packing and serving.
Brush or drizzle the vinaigrette lightly instead of soaking the skewers.
Assemble the basil leaves folded in half so they stay tucked in place.

Cooking Instructions

Bring a pot of salted water to a boil. Cook the tortellini according to package directions until just tender. Drain and cool.
In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and black pepper.
Thread tortellini, folded salami, mozzarella pearls, tomatoes, olives, and basil onto the skewers in any order you like.
Arrange on a tray or in a container and drizzle lightly with the vinaigrette.
Chill until ready to serve.

Ready for a quick vegetarian option?

Recipe 11. Black Bean Corn Quesadilla Wedges

Crisp edges, melted cheese, sweet corn, and seasoned black beans make these quesadillas especially satisfying after a long swim or a warm afternoon outside. They hold together well, slice neatly, and taste good warm or at room temperature, which makes them one of the more practical easy beach meals in this list. Unlike some packed lunches, they still feel like real comfort food. A little salsa in the filling gives them plenty of flavor without turning them soggy. If you need beach food ideas easy enough for a busy morning, this recipe comes together quickly and disappears even faster.

Key Ingredients

8 medium flour tortillas
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels, thawed if frozen
1/2 cup thick salsa
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup sliced green onions
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp kosher salt
2 tbsp chopped cilantro
2 tbsp olive oil, divided

Unique Touch

Use pepper jack in place of Monterey Jack for a little extra heat.

Preparation Secrets

Pat the beans and corn dry if they seem wet so the tortillas crisp properly.
Keep the heat at medium; high heat can burn the tortillas before the cheese melts.
Do not overfill the quesadillas or the wedges will slide apart when sliced.
Let each quesadilla rest for 1 to 2 minutes before cutting so the filling sets slightly.
Reheat briefly in a dry skillet if you want to refresh the texture before packing.

Cooking Instructions

In a bowl, mix the black beans, corn, salsa, green onions, cumin, chili powder, salt, and cilantro.
Lay out 4 tortillas. Divide the bean mixture among them, then top with the Monterey Jack and cheddar. Cover with the remaining tortillas.
Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Cook one quesadilla at a time for 2 to 3 minutes per side, until golden and the cheese is melted.
Transfer to a cutting board and let rest briefly.
Slice each quesadilla into wedges and serve.

Let’s bring in a crowd-pleasing party bite.

Recipe 12. Baked Coconut Shrimp with Pineapple Chili Sauce

If you want a platter that instantly feels festive, this is a smart choice. The shrimp come out crisp and golden, the coconut adds sweetness, and the pineapple chili sauce gives you that beachy sweet-heat balance without much extra effort. It is a strong fit for beach theme party food and beach theme food because the flavors feel playful while the method stays straightforward. Baking keeps the prep more manageable than deep frying, and the shrimp still hold a good crunchy coating. For gatherings, appetizers, or summer entertaining, this is the kind of recipe that makes the table feel lively fast.

Key Ingredients

1 lb large shrimp, peeled and deveined
1/2 cup all-purpose flour
2 large eggs, beaten
3/4 cup panko breadcrumbs
1 cup shredded sweetened coconut
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp neutral oil or cooking spray

For the sauce

1/3 cup sweet chili sauce
1/4 cup finely chopped canned pineapple, drained
1 tbsp lime juice

Unique Touch

Add 1 teaspoon sriracha to the dipping sauce for a slightly spicier finish.

Preparation Secrets

Pat the shrimp very dry before breading so the coating sticks better.
Use one hand for the dry coating and one for the egg to avoid clumping.
Bake on parchment or a lightly greased rack for more even browning.
Turn the shrimp halfway through baking so both sides crisp up.
Pack the sauce separately if serving later to keep the coating from softening.

Cooking Instructions

Heat the oven to 425°F. Line a sheet pan with parchment and lightly coat it with oil or cooking spray.
Set up three bowls: one with flour, garlic powder, paprika, salt, and pepper; one with beaten eggs; and one with panko mixed with shredded coconut.
Dredge each shrimp in the flour mixture, dip in egg, then coat in the coconut-panko mixture.
Arrange the shrimp on the prepared pan and lightly spray or brush the tops with oil.
Bake for 8 minutes, flip, and bake 4 to 5 minutes more, until the shrimp are cooked through and the coating is golden.
Stir together the sweet chili sauce, chopped pineapple, and lime juice. Serve with the shrimp.

Finish with a make-ahead breakfast that travels well.

Recipe 13. Blueberry Coconut Oat Muffins

A good beach morning starts easier when breakfast is already handled. These muffins are soft, lightly sweet, and sturdy enough to tuck into a cooler bag or breakfast box without falling apart. Blueberries keep them juicy, oats make them more filling, and coconut adds a summery flavor that feels right at home beside fruit or iced coffee. They are excellent for Summer Breakfast, road trips, and quick mornings when everyone wants to eat on the go. If your family needs beach day food that starts the day without extra fuss, this recipe is simple, reliable, and easy to bake ahead.

Key Ingredients

1 cup all-purpose flour
1 cup old-fashioned oats
1/2 cup shredded coconut
1/2 cup light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 large eggs
3/4 cup plain Greek yogurt
1/3 cup neutral oil
1/4 cup milk
1 tsp vanilla extract
1 1/4 cups blueberries
2 tbsp coarse sugar, optional for topping

Unique Touch

Add 1 teaspoon lemon zest to the batter for a brighter finish.

Preparation Secrets

Let the batter rest for 10 minutes before baking so the oats soften slightly.
Fold in the blueberries gently to keep the batter from turning purple.
Fill the muffin cups about three-quarters full for a rounded top without overflow.
Cool the muffins in the pan for 10 minutes before moving them to a rack.
Freeze extras in a sealed container for up to 2 months.

Cooking Instructions

Heat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease it.
In a large bowl, whisk together the flour, oats, coconut, brown sugar, baking powder, baking soda, and salt.
In a second bowl, whisk the eggs, Greek yogurt, oil, milk, and vanilla until smooth.
Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the blueberries. Let the batter rest for 10 minutes.
Divide the batter among the muffin cups and sprinkle with coarse sugar if using.
Bake for 18 to 22 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean. Cool before serving.