Mom's Blueberry-Coconut Muffins

Fantastic! So yummy - made 1 batch then made a double batch
All mini size - 1 recipe makes about 34 mini

These were wonderful!!!!!!!Pretty much best I’ve had. Berries well distributed. Did not think they were too sweet. I worry about carry over cooking ….realize they will continue to cook when coming out…don’t let them dry
Fantastic!!!!!!!!!enjoy

If you ever have any left for the following day, try splitting and reheating in a fry pan with butter. I had this the first time in Maine in a little breakfast place where they did them on the griddle. Amazing!

For those with only dry unsweetened coconut flakes on hand I successfully subbed it. I increased butter to 5tbsp and sugar to 3/4 cups to compensate for lost moisture and sweetness and it came out great. I also cut the baking powder to 2tsp for those wanting to reduce it. We also did raspberries instead of blueberries since that’s what was on hand. Baked the full 20 minutes they were very moist and tender with plenty of rise. Great baking project with my toddler since all easy to mix by hand and seemed very forgiving given all the changes I made.

These were absolutely delicious! They turned out light and fluffy, and the toasted coconut adds a surprising and delicious touch!

I enjoyed these muffins a lot! I would make again but maybe try less baking powder. It seems like a bit much and I can actually taste remnise of it in the muffin itself. Otherwise perfect

I have baked these muffins following the recipe exactly quite a number of times and they are always a crowd pleaser.

We were recently at our cabin and wanted some breakfast muffins. The pantry and fridge were low on baking items and we didn't want to go into town until the following day. I had to make do with what I had. I used this recipe as the base and altered from there. Here's what I did:

1. I used 1/3 cup of brown sugar. We were out of white sugar and 1/3 cup of brown sugar was all I had left. With the sweetened coconut, the muffins turned out plenty sweet for us
2. I wasn't sure if the brown sugar was going to be overpowering, so i added a 1/2 teaspoon of vanilla extract
3. We were out of milk so I used a cup of buttermilk

I also used frozen blueberries, mixed with flour, and plopped them into the batter frozen and popped them right into the oven. There seems to be mixed opinions about how to use frozen blueberries. I usually use fresh, but frozen, and using them frozen, worked for me.

So how did they taste? Oh my stars. They were so darn delicious. The four of us ate all 12 by lunch. Total oinkers. Luckily we burned some of it off during a 5 mile hike that afternoon.

So I've made the recipe as stated and they are a keeper!

And I've made them so totally altered that we call them Cabin Muffins.

Just thought I'd share my experience. I really enjoy this lovely site and always look forward to trying something new!

Thelma Louise

Helloo, Thank you for this amazing recipe, I made them before just the way you di and they were perfect! Now I have a question, can I make them in 15cm circle pan like one giant muffin :) I made some coconut streusel for topping.. I just want to try a different look but I want to know your opinion ♥️

My son and I made these! They turned out great! Added a sprinkle of coconut tot he top of them!

Great recipe! I used huckleberries instead of blueberries and added 1/2 tsp coconut extract per another reviewer. For fun, added a tiny bit of lime zest. My coconut was unsweetened so I sprinkled sugar on top before putting the muffins in the oven. I prefer less-sweet baked treats so that was just right for me! The texture was perfect and the berries didn't sink (though they were smaller than blueberries of course).

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...

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!

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.

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.

Thanks! can't wait to try them!

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?

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.

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.

I recently made Stella Parks muffins from your sister site Serious Eats try her recipe
http://www.seriouseats.com/recipes/2016/07/classic-blueberry-muffin-recipe.html?utm_source=Subscribers&utm_campaign=d2aa43468b-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_0b0a23b0ad-d2aa43468b-124584193

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.

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.