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
- 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)
- Preheat oven to 350 degrees, and line muffin pan with paper liners.
- In a large bowl, beat butter and sugar until light and fluffy. Add in eggs one at a time, beating after each one.
- Beat in sour cream and vanilla extract.
- 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.
- Using an ice cream scoop, spoon batter into cups, and smooth tops.
- Bake until a toothpick inserted in center of muffin comes out clean, and edges are golden brown, about 20 minutes.
- Makes 12 muffins.
— the Jilb