Muffin Mondays | Blueberry Coconut Muffins

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!