Mom's Blueberry-Coconut Muffins
Finished! Beautiful!
Sifting all dry ingredients, even seemingly smooth sugar, is always important in baking.
Merrill's great flour-measuring technique: using a smaller measuring device to spoon flour into the appropriate cup, and then evening the top with the back of a knife.
The melted butter. But not melted in this bowl. That would explode the microwave. And make for a rough day.
Merrill sifting the dry (flour, baking powder, sugar, salt), while Amanda whisks the wet (egg, butter, milk).
Washing the blueberries.
Amanda's sneaky blueberry drying technique- lay them flat on a clean, dry towel, fold the top over, and gently roll them around to absorb any moisture.
Checking the toasting coconut. It goes from white to toasted fairly quickly, so keep checking it!
Tossing the blueberries with a bit (1T) of flour prevents them from sinking to the bottom of the muffin cups.
Adding the wet to the dry.
Gently folding in the blueberries, so as to prevent breaking and bleeding.
Using two spoons to drop batter in to the tins prevents dirty fingers!
The muffins stayed relatively light, but were cooked through.
Merrill's technique for avoiding burnt fingertips.
Just flip 'em over, and cool!
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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. - Rhonda35
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&M - A&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
- Preheat oven 400 degrees F.
- Grease a 12-cup muffin tin and, if desired, line with paper muffin cups. Set aside.
- Sift together the 2 cups flour, baking powder, sugar and salt. Stir in toasted coconut.
- Combine egg, melted butter and milk. Add to dry ingredients and mix lightly till combined.
- Toss blueberries with 1 T flour. This prevents the blueberries from sinking to the bottom of the muffins. Fold into batter.
- Spoon batter into muffin cups. Bake at 400 degrees F for 17-20 minutes or till they test done.
- Remove from oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.
- Your Best Muffin Contest Winner!
Tags: blueberries, coconut, Easy, kid-friendly, muffins, travels well
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18 days 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!
18 days ago Rhonda35
Great idea! I'm going to try coconut oil next time.
4 months 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?
5 months 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
9 months 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 1 year 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 1 year 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 1 year 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 1 year ago hopkins82
I love coconut and this is a great idea. Looking forward to trying this recipe! Who would have known, blueberries and coconut!?
over 1 year 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
over 1 year ago EspressoJoy
It's picture perfect! I'd love to try this recipe, you can see more amazing bb recipes at http://www.blueberrymuffins....
over 1 year 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... .
over 1 year 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 2 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.
over 1 year 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.
almost 2 years ago scotstormdancer
what about making them as mini muffins, do you think they would turn out the same? I find mini muffins are easier to take on the go, plus you do not feel bad when you eat so many :P
almost 2 years ago Rhonda35
I don't anticipate a problem with going "mini." You'd just have to play with the cooking time to get that right. RE: mini=guilt-free eating - I like the way you think!
almost 2 years ago scotstormdancer
Thanks! I did the minis at 400 degrees and adjusted the time for 15 minutes, and they taste great! Thanks for the recipe, I was always looking for a blueberry coconut muffin that did not use whole wheat flour (I can't eat a lot of whole wheat), so this recipe is great! YUM
almost 2 years ago RoseCityCook
Delicious! I didn't have blueberries, so I substituted raspberries-- so yummy. Thanks for the great recipe!
almost 2 years ago StacyP
My husband and I just made these and they were delicious. We even changed out the white flour for King Arthur White Wheat Flour. Still perfect.
almost 2 years ago Rhonda35
So good to know! I will try that next time. Enjoy!
about 2 years ago americaninoz
Do you think coconut milk could be used in substitution for regular milk? I thought that might be a good way to enhance the coconut flavor.
over 2 years ago gt9
Well, I couldn't wait to get up this morning and make these blueberry muffins. I did follow the recipe to the letter...and to rave reviews. The toasted coconut is a nice addition.
The biggest challenge seems to be stopping. I was very happy to see mine turn out just like the beauty in the picture. Thanks for sharing Rhonda35.
over 2 years ago Rhonda35
You're welcome. Thank you for trying them - and with such enthusiasm!
over 2 years ago Kalie Elizabeth
I made this muffins for the first time this evening with a couple substitutions, I used strawberries instead of blueberries and substituted half the white sugar with demerara sugar. They're delicious, toasting the coconut makes a huge difference, I wanted to share these with my coworkers tomorrow, but I'm not sure they'll make it out of the house!
over 2 years ago Rhonda35
I love the idea of using strawberries!
over 2 years ago HayleyC
This is just delightful- light, moist, barely sweet, with the toasted coconut flakes adding subtle crunch and flavor.. I am having a hard time persuading myself not to eat this for both lunch and dinner :-) Btw, I used grapeseed oil and almond milk instead of butter and milk, halved the recipe and used a 9x5 loaf pan.
over 2 years ago Rhonda35
I made these last week and I was thinking about how they would turn out baked as a loaf rather than muffins. How did the timing differ? I imagine the flavor of the almond milk underscored the nuttiness of the toasted coconut.
over 2 years ago HayleyC
I had halved the recipe for a thinnish cake, and it took 25mn at 400'F. It would obviously take much longer to bake if using the full amount to get the usual loaf height. Sorry for not being too helpful! Btw, I found the texture so lovely that i am going to try a matcha/walnut version this weekend :-)
over 2 years ago Plain_Cheesecake
I just made these last night and they are delicious! The coconut is such a perfect compliment. My roommate ate two as soon as I could get them out of the muffin tin. Thanks!
over 2 years ago Rhonda35
Thank you - so glad you enjoyed them. After reading these comments, I kind of have a hankering for them myself!
over 2 years ago ChefCharlotte
Thanks for the great recipe Rhonda!! :) I added a picture too.
over 2 years ago Rhonda35
Thank you for adding a photo. I am useless when it comes to photographing food - it is always half-gone before I remember to get out the camera!
almost 3 years ago Midge
Just made these and man, are they tasty. Thanks Rhonda!
almost 3 years ago Rhonda35
You're welcome! I just made them, too!
almost 3 years ago Nela
My muffins looks stunning! I could put these on the cover of a magazine. But the best part is how good they are. Thank you!
almost 3 years ago QueenOfGreen
MMMnnnommph. Just pulled them out of the oven. Definitely going to have to hide these from myself.
almost 3 years ago bishopcnb
Just went blueberry-picking today. Can't wait to try these muffins!
Should I use sweetened or unsweetened coconut?
almost 3 years ago Rhonda35
I've always used the regular sweetened coconut in the baking section. I imagine unsweetened would be fine - maybe add a little more sugar if you go that route. Enjoy!
about 3 years ago icuqt3.14
OMG!!! These are amazing...just pulled 'em out of the oven and its mighty hard to let them cool before devouring!!! +I used frozen organic...no fresh here in Hawaii...can"t wait to try baking them again with the fresh ones when I'm in Maine!!!
over 3 years ago LizBChicago
Oh, how i love ANYTHING with coconut in it - I'm totally making these while I can still get fresh blueberries (tho I guess frozen would do, in a pinch this winter).
over 3 years ago Rhonda35
You'll have to let me know how they turned out. They are a big favorite around here.