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.
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
- 4 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.