Coconut and Blueberry Muffins

A Coconut Blueberry Muffins recipe that is easy-to-make and delicious. You can make this healthy muffin recipe with blueberries while they are in season or frozen ones during the winter months.

Course Muffins

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings muffins

Calories 159kcal

Author Aysegul Sanford

Ingredients

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

Instructions

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.

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