Mom's Blueberry-Coconut Muffins

July 12, 2009

Test Kitchen-Approved

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&MThe Editors

Serves: 1 dozen large muffins
Prep time: 10 min
Cook time: 20 min


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup sugar
  • 3/4 teaspoon kosher salt
  • 1/2 cup coconut, toasted
  • 1 egg, beaten
  • 1/4 cup butter, melted and slightly cooled
  • 1 cup milk
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon all-purpose flour
In This Recipe


  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.

More Great Recipes:
Muffin|Bread|American|Fruit|Milk/Cream|Blueberry|Coconut|Father's Day|Fourth of July|Mother's Day|Summer|Breakfast

Reviews (81) Questions (5)

81 Reviews

Meghan P. September 3, 2018
I made these today for my kids' breakfast stash in the deep freezer (it's replenishing day!) and my batter wasn't dry at all, the muffins rose beautifully in the oven, and they taste great! I made a couple small subs but not veering from the original recipe, really. I wanted to sub in almond flour for some of the white flour but I was out, so I'll report back next time as to how a flour sub works out (I am histamine intolerant and won't eat this batch but my family loves them). Anyway...<br /><br />I added a few drops of coconut extract, used vanilla hemp milk, and replaced the sugar with a mix of xylitol and stevia. I did use unsweetened dried coconut and it didn't impact the final product at all. They get two thumbs up from my very picky kindergartner!
Author Comment
Rhonda35 September 4, 2018
Glad to hear these got two thumbs up!
Ahaley July 30, 2018
I made these to try something new and enjoyed the process. They came out moistband the blueberry was a guest of flavor. Though they were not particularly sweet it was still a good breakfast muffin. I brushed melted butter on top and out toasted coconut on top.
Author Comment
Rhonda35 August 11, 2018
Glad you enjoyed them!
Kate F. June 21, 2018
So I made these and I didn’t use sweetened coconut. I think that was my first mistake. It definitely isn’t sweet enough and has a strange flour taste (that May just be user error). Also I can’t taste the coconut. Might add more next time. So yeah probably just my fault.
Barbara K. May 31, 2017
Thanks! can't wait to try them!<br />
Barbara K. May 30, 2017
a Tablespoon of baking powder seems like a lot; most muffin recipes, even bran muffins, call for 1-2 teaspoons of baking powder. Could this be a typo?
Author Comment
Rhonda35 May 30, 2017
It's correct - I've been making them with 1 T of baking powder for 4+ decades. Many muffin recipes use both baking powder and baking soda and, perhaps, that is why you are used to a lower amount of baking powder? Regardless, a tablespoon is correct for this recipe. Enjoy!
Mary March 26, 2017
The coconut really adds a new texture and flavor to Blueberry Muffins. We LOVED them and will add this recipe to our list of Sunday Morning Breads. Thank you.
Author Comment
Rhonda35 March 26, 2017
So glad you enjoyed them, Mary!
Laura V. March 17, 2017
These turned out OK. I live in the UK and we don't have the sweetened moist Bakers-type coconut. I think that needs to be specified because it makes a big difference--both in terms of sweetness and moistness. I wish I had read the comments first. With dessicated cocout, I would definitely sub out some coconut milk a touch more sugar and love the idea of some lime...and think that whipping an egg white and folding it in would make a big difference.
cosmiccook August 17, 2016
I recently made Stella Parks muffins from your sister site Serious Eats try her recipe<br />
Katelyn August 5, 2016
I made these, falling the recipe exactly, and they were browned on top and raw in the center. The taste was off and the texture was very unpleasant. I'm glad so many others had such luck with these, but I'll stick with my moms blueberry muffin recipe.
Author Comment
Rhonda35 August 7, 2016
I'm so sorry they didn't turn out properly for you, Katelyn. I'm glad you have your mother's recipe as a tried and true fallback.
kumalavula May 30, 2016
i followed this recipe with the exception of adding a little essential lime oil to the wet ingredients. it gave it a little tangy kick which played well off the coconut and blueberry. the dough seemed a bit dry to me but not impossible to manage and they came out great. i might add some nuts the next time around but an easy thing to whip up on the spur of the moment as most ingredients are in my kitchen all the time.
Author Comment
Rhonda35 May 30, 2016
I like your addition of lime oil - good idea!
ItsBrooksie March 5, 2016
I had only dried unsweetened coconut flakes but I decided to plod ahead anyway. The batter was expectedly a little dry so I added a splash of water to loosen it up. The muffins turned out delicious nonetheless! So, if anyone is wondering -- you can use dried coconut as well. :)
Author Comment
Rhonda35 May 30, 2016
Glad you enjoyed them!<br />
koc January 14, 2016
Delicious! Moist, light texture and just the right hint of sweetness. Made as written except I sprinkled a bit of coconut on top before baking. Thanks for the wonderful recipe.
Author Comment
Rhonda35 March 29, 2015
Debbie Jean 1 - if you page down through the comments, you'll see sticksnscones replaced the butter with coconut oil and had good results. I am guessing you could substitute other flours for the regular flour, but I can't offer guidance as I've never done so. Good luck and report back!
Debbie J. March 29, 2015
Can I replace the butter with coconut oil and replace one cup of white flour with either pastry flour or coconut flour? I know the ratio of coconut flour is not 1:1 with white flour, but don't want to ingest that much white flour. Thanks.
Vili D. November 1, 2014
Hello. Would it work if use dried blueberries? It's not easy to find fresh ones here at this time of the year.
Author Comment
Rhonda35 November 1, 2014
Yes, it will work with dried blueberries. I like the juicy burst of flavor the fresh berries add, but I see no reason why dried berries would not produce a good result. Let me know!
Vili D. November 2, 2014
They turned out pretty good, but still I think the best would be if they were made with fresh blueberries :) Thanks for the recipe, I will try them again with fresh fruits :)
za'atar July 22, 2014
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!
Author Comment
Rhonda35 July 27, 2014
I love the idea of adding a bit of coconut extract - smart!<br />
Marisa July 18, 2014
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.
Author Comment
Rhonda35 July 27, 2014
So glad you enjoyed them!
Ellie July 14, 2014
Just made these and they turned absolutely delicious!!! One question though, how do you know when the muffins are all cooked?
Author Comment
Rhonda35 July 27, 2014
After the muffins have been in the oven for about 17 minutes, I insert a cake tester or a toothpick into the middle of a muffin. If it comes out clean or with just a few crumbs sticking to it, it's done.
carol May 26, 2014
thank you so much for the quick response, rhonda! i'm going to make these soon ... they sound "right-up-my-alley.
carol May 26, 2014
what kind of coconut is to be used? the moist, added sugar kind? or the dry, dessicated kind?
Author Comment
Rhonda35 May 26, 2014
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.