Blueberry Coconut Muffins

June 21, 2012 in breakfast


Are you loving the summer berries?! I am! And I’m especially loving how cheap they are in Colorado!

This past week I bought a huge (HUGE!) container of blueberries for $5 and started worrying they would go bad before we got around to eating all of them. The answer to that problem is always muffins! Because who doesn’t love a blueberry muffin?

I’m on a constant search for the perfect blueberry muffin recipe. Light and fluffy, sweet but not too sweet, and absolutely loaded down with blueberries. This one is pretty close to perfect and the addition of coconut makes me love them even more. If you are a coconut lover like I am,  you should definitely add more than 1/2 a cup. I felt like most of the coconut just kind of melted into the muffins. Topping the muffins with coconut might be a good idea too.

Simple recipe – I threw them together in less than 15 minutes – and my boys went crazy over them. I think my oldest had 4 of them for breakfast!

Two years ago: Sugar Cookie Bars

Blueberry Coconut Muffins

from Food 52

Ingredients

2 cups plus 1 tablespoon flour
1 tablespoon baking powder
½ cup sugar
¾ teaspoon salt
1 egg, beaten
4 tablespoons unsalted butter, melted and cooled
1 cup milk
1½ cups fresh blueberries
½ cup flaked coconut, toasted

Instructions

  1. Preheat oven to 400F. Line or spray a 12-cup muffin pan.
  2. Sift together 2 cups of flour, baking powder, sugar, and salt.
  3. In a separate bowl, whisk together the egg, melted butter, and milk. Add to the dry ingredients, stirring until just combined.
  4. Toss the blueberries with the remaining 1 tablespoon of flour. Fold the blueberries and the coconut into the batter.
  5. Spoon the batter into the muffin cups, filling them about ¾ of the way.
  6. Bake for 17 – 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
http://fakeginger.com/2012/06/21/blueberry-coconut-muffins/