Monday has quickly rolled around again, so to start the week off right I made you muffins.  Each week our group of Muffin Monday bakers gathers to bake a new and delicious muffin recipe. This week’s recipe was an Orange Coconut muffin. Having recently baked so many muffins with orange, I needed to shake things up. I had a craving for a simple and classic blueberry muffin so I decided to combine fresh blueberries with sweetened coconut flakes and voila! Breakfast is served.

 

These blueberry coconut muffins are bursting with juicy fresh blueberries and toasty, chewy strands of coconut. Wonderful vanilla and coconut flavor permeates the soft dough. These muffins have a nice heft without being dense.  Their perfectly golden domed tops and their irresistible coconut perfume are impossible to resist.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

 

Blueberry Coconut Muffins

(makes 12 muffins)

1 stick soften butter

2 cups all purpose flour

1 ½ tsp baking powder

½ tsp salt

2 cups fresh blueberries

1 cup sugar

2 large eggs

2 tsp pure vanilla extract

1 tsp coconut extract

½ cup sweetened shredded coconut

½ cup milk

 

Preheat oven to 375 degrees. Grease muffin tin with butter and set aside.

In a medium bowl, whisk together flour, baking powder and salt. Toss blueberries in a fine sieve with about 1 tsp of flour to lightly coat.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed until light and fluffy (3 min). Add the eggs, one at a time and beat until combined. Mix in the vanilla and coconut extracts.

With the mixer on low speed, add the flour mixture, beating until just combined. Add the milk, beating until combined. Be sure not to overmix! Using a rubber spatula fold in the blueberries and shredded coconut. Divide batter evenly into muffin tin ¾ full.

Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted comes out clean (30 min).

Enjoy!

 

21 Comments on Muffin Mondays | Blueberry Coconut Muffins

  1. A, Aimer, Carrie – Blueberries and coconut were a surprisingly fantastic combo!

    Elena- I loved the way the fresh blueberries practically oozed out of the muffins!

  2. Adriana – I will seriously eat anything with coconut too! Love!

    Bianca – I saw your muffins they are one of my fave muffins eva!

    Cathy- Girl these were soooo good! Next time I’ll share :)

  3. I would’ve never thought to pair blueberries with coconut but you’ve got me intrigued, would love to bake this. As always, your muffins always come out perfect, just look at those domed tops!

  4. Yum. I love coconut and blueberries and muffins too so these are perfect. I can’t imagine why I’ve never combined the 3. Thanks for the recipe. I’m new here and have to say I really like your blog!

  5. Are you kidding me?!! These muffins look and sound ridiculous. I never had the blue-coco combo before but now I want, want want. It’s so hard to find good blueberry muffins these days anyway… thanks for your recipe – will make soon!

  6. These look amazing! Do you think it would be ok to replace the 1/2 cup of milk with coconut milk? I recently received a couple cans of it and am not sure what to do. Do you think it might be too coconutty? Should I take out the coconut extract if I do use the coconut milk?

    The same question applies to your Pina Colada muffins as well except I believe those calls for 1 full cup of milk :)

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