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.

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. :)

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.

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!

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.

Hello. Would it work if use dried blueberries? It's not easy to find fresh ones here at this time of the year.

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!

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.

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

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

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

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

Not as good as they look.

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!

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?

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

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!

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!

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.

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!

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

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

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

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.com/ .

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 =)

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.

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

Delicious! I didn't have blueberries, so I substituted raspberries-- so yummy. Thanks for the great recipe!

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.

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.

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.

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!

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.

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!

Thanks for the great recipe Rhonda!! :) I added a picture too.

Just made these and man, are they tasty. Thanks Rhonda!

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!

MMMnnnommph. Just pulled them out of the oven. Definitely going to have to hide these from myself.

Just went blueberry-picking today. Can't wait to try these muffins!
Should I use sweetened or unsweetened coconut?

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!!!

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).