Mom's Blueberry-Coconut Muffins

By • July 12, 2009 • 51 Comments

Author Notes: My mother would take us blueberry-picking every summer. We weren't always that enthusiastic about the picking, but with these muffins offered as our reward, we always seemed to muster the energy to get the job done!
I haven't changed a thing about this recipe, however, sometimes I sneak a couple of tablespoons of wheat germ into the batter to give them an extra bit of nutrition.

Food52 Review: Although she had never made them herself, Amanda remembers these muffins from childhood (“Mom” refers to her and her sister Rhonda35’s mother). Butter, egg and milk make for a light, cakey texture, but the addition of toasted coconut is what sets these apart from standard blueberry muffins. The base is not too sweet, allowing the tartness of the berries and the coconut to take center stage. We used colossally large commercial blueberries because they were all we could find, but if you can get your hands on some little wild ones, we’d recommend it. - A&MA&M

Serves 1 dozen large muffins

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup sugar
  • 3/4 teaspoons kosher salt
  • 1/2 cup coconut, toasted
  • 1 egg, beaten
  • 1/4 cup butter, melted and slightly cooled
  • 1 cup milk
  • 1-1/2 cup fresh blueberries
  • 1 tablespoon all-purpose flour
  1. Preheat oven 400 degrees F.
  2. Grease a 12-cup muffin tin and, if desired, line with paper muffin cups. Set aside.
  3. Sift together the 2 cups flour, baking powder, sugar and salt. Stir in toasted coconut.
  4. Combine egg, melted butter and milk. Add to dry ingredients and mix lightly till combined.
  5. Toss blueberries with 1 T flour. This prevents the blueberries from sinking to the bottom of the muffins. Fold into batter.
  6. Spoon batter into muffin cups. Bake at 400 degrees F for 17-20 minutes or till they test done.
  7. Remove from oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.

Tags: blueberries, coconut, Easy, kid-friendly, muffins, travels well

Comments (51) Questions (5)


3 days ago za'atar

Delicious! Contrary to some others, I thought the texture of these muffins was wonderful - very fluffy. Next time I might add some coconut extract to amp up the coconut flavor even more. These will definitely be taking over my own mom's blueberry muffin recipe as the house favorite ... sorry mom!


7 days ago Marisa

These were awesome! I first made them as a thank you gift, and loved them so much that I made them the next day for myself.


11 days ago Ellie

Just made these and they turned absolutely delicious!!! One question though, how do you know when the muffins are all cooked?


about 1 month ago carol

thank you so much for the quick response, rhonda! i'm going to make these soon ... they sound "right-up-my-alley.


about 1 month ago carol

what kind of coconut is to be used? the moist, added sugar kind? or the dry, dessicated kind?


about 1 month ago Rhonda35

Hi Carol - my mother always uses the moist, sweetened coconut you can buy in any grocery store. I tend to use that as well, although I have used shredded fresh coconut with great results.


3 months ago sean

These sound great. Can I substitute the flour for gluten free flour? If so would I need to make any changes? Thanks


3 months ago Rhonda35

Hi Sean - I'm afraid I can't answer your questions regarding a gluten-free version of these muffins. Perhaps someone else will chime in. If I were going to try to make them gluten-free, I guess what I would do is find a basic gluten-free vanilla muffin recipe and add the coconut and blueberries. That's the only suggestion I have. Good luck and report back if you find an answer. :-)


11 months ago maria

Not as good as they look.


about 1 year ago sticksnscones

These are just wonderful! I modified the recipe by substituting melted coconut oil for the butter. This bumped up the coconut flavor & they were super moist. YUM!


about 1 year ago Rhonda35

Great idea! I'm going to try coconut oil next time.


over 1 year ago Tarta

Not sue what the problem was for me. I'm generally a good baker and these did not come out well. They were dry and dense and tasteless. I checked all the ingredients. Maybe I just had bad luck with this recipe?


over 1 year ago Jesse Chicoine

Just made them and waiting for them to come fresh out of the oven.I added honey as well cause I got it from the dominican while on vacation


almost 2 years ago rmansuri

I just made this recipe today! It was super easy and the muffins are absolutely delicious! I decided to make mini ones — they came out great! I'll add a photo. Thank you!


about 2 years ago lschrive

o.m.g. The coconut was so subtle, but lends such a lovely hand to the blueberry in this recipe! Super simple to put together last minute! I used frozen blueberries I got at the farmer's market - didn't alter time a bit. Thank you for this keeper!


over 2 years ago pxrising

Just made these and they're very good. I followed the recipe except for adding some vanilla, maybe a teaspoon. Also, had some extra toasted coconut and sprinkled it on top of a few. I was afraid it might burn, but it actually gave those muffins more eye appeal.


over 2 years ago HCR

Tonight I was in a huge pinch and hurry. In my father's empty kitchen I settled for using half whole wheat flour, brown sugar, a tart pan instead of individual muffin tins, no blueberries. I was so distraught that I over-toasted the coconut. I sprinkled the "cake" with sugar and topped it with a circle of dried mango. Baked for 13 minutes.

I know that the original recipe is excellent. I think the fact that it still tasted good after all of the evenings mishaps proves that the foundation of the recipe is a very solid one. Thanks!


over 2 years ago hopkins82

I love coconut and this is a great idea. Looking forward to trying this recipe! Who would have known, blueberries and coconut!?


almost 3 years ago laurenebailly

I have just made them and they are delicious. Love the coconut in them. I would never have thought of combining it to blueberries


almost 3 years ago EspressoJoy

It's picture perfect! I'd love to try this recipe, you can see more amazing bb recipes at http://www.blueberrymuffins....


almost 3 years ago EspressoJoy

It's picture perfect! I'd love to give this recipe a try, you can also see more amazing blubbery muffin recipes at http://www.blueberrymuffins... .


almost 3 years ago student epicure

oh yum! these were wonderful for breakfast saturday morning. i wasn't sure whether to use unsweetened coconut, but i did, which was perfect for me as i don't like my baked goods too sweet! great berry:coconut:cake ratio =)


almost 3 years ago kitchen

The muffins looked beautiful and had great texture, however I found them to be rather tasteless. Didn't get much coconut taste. Loved the volume of blueberries. If I made them again would either amp up the sugar or sprinkle the top with sugar before or after they go/come out of the oven.


almost 3 years ago Rhonda35

Hmmm...that's odd. I wonder if your coconut was fresh or if it had been in the store for a while? I like your idea of sprinkling the muffins with sugar before they are finished.