I have a confession to make.
I think I have a problem. A “switch” problem…
Every Friday morning a switch goes off in my head.
All of a sudden, with no warning…
Then I find myself thinking, what am I going to bake today?
Really? Do I really need sugar?
It feels like there is a battle between my taste buds and my brain.
Taste Buds: Yes, you need sugar.
Brain: No, you do not need sugar.
As you can see in the picture, my taste buds were the winner of the battle this time. Four muffins later, they are very happy.
Growing up I was thought that I should share my happiness with others. That is exactly why I am sharing the most delicious coconut and blueberry muffin recipe with you.
I hope that it will make you happy as well…
These muffins are very easy and quick to make. It is perfect for a weekend morning. It took me, literally, less than 15 minutes to put it all together.
Here are a few more blueberry recipes you might like:
Other muffin recipes you might want to try:
- Banana Nut Muffins
- Cornbread Muffins
- Almond Flour Pumpkin Muffins
- Pumpkin Oatmeal Muffins
- Can’t get enough? Check out our collection of Baked Goods
Coconut and Blueberry Muffins
- 1 1/2 (7.5 ounces) cups all-purpose flour
- 3/4 cup (5.25) ounces sugar
- 1/2 cup (4 ounces) unsweetened coconut flakes
- 1/2 teaspoon table salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 8 tbsp unsalted butter 4 ounces butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup (4 ounces) heavy cream
- 1 cup (8 ounces) fresh or frozen blueberries
- Before preparation: Adjust the oven rack to the middle position. Pre-heat the oven to 350F Degrees.
- Line a 12 muffin pan with muffin liners.
- Mixing: Mix flour, salt, cinnamon, baking powder, and baking soda in bowl, and set aside.
- In a standing mixer fitted with a paddle attachment, mix the butter and sugar about a minute on medium speed, for 1 minute, scraping down the bowl as necessary.
- Still in medium speed, add the eggs one at a time. Mix for 30 seconds.
- Add the heavy cream and vanilla and mix for 30 seconds. Scrape down the bowl to ensure there are no lumps remaining.
- Decrease the speed to low. Add the flour mixture and mix until just combined, 45 seconds.
- Stir in the coconut and mix for 15 more seconds.
- Gently fold the blueberries in to the mixture.
- Divide the batter into 12 muffin cups and smooth the tops.
- Bake for 22 minutes or until a tester inserted in center comes out clean and edges are golden brown.
Can you substitute almond or coconut flour in this recipe or a combination? I really like the idea of combining the blueberries and coconut but need a gluten free recipe. Thanks.
You sure can. Here are two recipes that will work perfectly for you:
They look so sweet and delicious. I’m gonna try it asap.
Could you please tell me how much weight is in your cup measurement, I would really like to try the coconut & blueberry muffins, but I don’t use cups, I use ounces or grams, thank you in advance.
Sure. I just added the measurements in ounces in the recipe.
Please take a look at it and let me know if you have any questions.
Hope this helps.
Thank you for stopping by.
Soooooo very delicious anytime! We ate them before they had a chance to cool. Easy to prepare. Thank you for sharing. 🙂
This is my mom´s favorite recipe so far. Since she tried it for the very first time (Thanks for sharing..), she´s been asking me to make it quite often… So, I´m making it today… By the way… I love it too.. although my favorite of all your tasty sweets recipes so far.. is the ultimate chocolate cake.. Thanks for sharing such a great recipes!!!!
Amy @ swiss miss in the kitchen
I guess these were wonderful… they look sooooo good!!!
Hey Amy.. They really were. Thank you!