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Blueberry Coconut Muffins

July 4, 2012

Well, I can’t believe it’s July 4th. This summer has been going by so fast! Our plans for the day are to relax outside, grill, eat, drink, and maybe play some backyard volleyball! I hope you all have a fabulous day!

I’ve been on a quest lately to find a yummy blueberry muffin recipe. I tried some Blueberry Cornmeal Muffins, but they didn’t turn out that good. Then a few weeks ago I bought a bag of unsweetened coconut because I’ve been itching to make these cookies and on the back of the bag was a recipe for Blueberry Coconut Muffins.

This is the first time I’ve used coconut ever, and I wasn’t disappointed. The coconut gave these muffins a little bit of a crunch. That with the sweet blueberries, and you are good to go!

I’ll be making these again, and probably soon. They were a favorite of the Baby’s. She ate 3.

So, if you like blueberry muffins, and you want something different give these a try. They’re sweet, crunchy, and pretty much awesome.

Blueberry Coconut Muffins

recipe adapted from Bob’s Red Mill

Ingredients:

  • 1 stick butter, melted
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 cup sour cream (original recipe called for heavy cream but I didn’t have that, or I think greek yogurt would also be nice)
  • 1 tsp vanilla extract
  • 1 & 1/2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsweetened coconut flakes
  • 1 cup blueberries, fresh or frozen (I used fresh)

Directions:

  1. Preheat oven to 350 degrees, and line muffin pan with paper liners.
  2. In a large bowl, beat butter and sugar until light and fluffy. Add in eggs one at a time, beating after each one.
  3. Beat in sour cream and vanilla extract.
  4. Then add in flour, baking powder, baking soda, cinnamon, and salt, and beat on low until well-combined. Stir in coconut and gently fold in blueberries.
  5. Using an ice cream scoop, spoon batter into cups, and smooth tops.
  6. Bake until a toothpick inserted in center of muffin comes out clean, and edges are golden brown, about 20 minutes.
  7. Makes 12 muffins.
  8. Enjoy!

— the Jilb

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10 comments

  1. Oh these look so good! I love coconut and am always trying to figure out where else to put it! BTW those cupcake pictures look great!


    • Thanks! I know what you mean– I’m also always trying to figure out what else I can do with coconut.


  2. Sounds great – I will try these once the heat wave is over. Right now, I don´t want to turn on the oven!


    • Oh, I know! With this heat, the oven probably shouldn’t be on but I can’t help myself. 😉


  3. I dont like blueberries but I would make these with cranberries or chocolate chips 🙂 Thanks for posting


    • Oooh, chocolate chips for sure! What a wonderful idea!


  4. Those sound like I need to make them immediately!


  5. I love blueberry muffins, but adding coconut sounds even better!


    • That’s what I thought!



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