Light and fruity, these coconut blueberry muffins combine coconut extract and flakes inside the batter with a crunchy streusel topping for a delicious summer treat.
If you enjoy bright, summery flavors, you’ll want to make these Coconut Blueberry Muffins right away. I often pair coconut with lime, but blueberries were calling my name this time and the coconut complements them perfectly.
I was inspired by a post from my friend Yvonne at Tried and Tasty about using frozen blueberries in place of fresh berries in baked goods. The technique works well: rinse frozen berries until the water runs clear, then pat them dry so they don’t bleed into the batter. I tucked in a few extra frozen berries on top for a more rustic look and they bled slightly, but when baked properly you get a lovely light crumb dotted with intact blueberries.
These muffins are perfect for grab-and-go breakfasts, picnics, or any busy summer morning.
Coconut Blueberry Muffins
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Ingredients
Muffins:
- 2 large eggs
- 1 cup (200 g) granulated sugar
- ½ cup (118 ml) vegetable or canola oil
- 1 tsp coconut extract
- 1 cup (240 g) sour cream
- 2 cups (240 g) all-purpose flour (stir, spoon & level)
- ½ tsp salt
- 1 tsp baking soda
- ½ cup (60 g) sweetened coconut flakes
- 1 cup (140 g) blueberries, fresh or frozen (if frozen, rinse until water runs clear and pat dry)
Streusel:
- 2 Tbsp all-purpose flour
- 3 Tbsp light brown sugar
- 3 Tbsp sweetened coconut flakes
- 2 Tbsp (28 g) cold butter
Instructions
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Preheat oven to 400°F (200°C).
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Grease 16 muffin cups or line with paper liners.
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In a large bowl, beat the eggs, granulated sugar, oil, coconut extract, and sour cream until combined.
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In a separate bowl, whisk together the flour, salt, baking soda, and coconut flakes. Add the dry ingredients to the wet mixture and mix until just incorporated.
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Gently fold in the blueberries, reserving a few to press into the tops for appearance.
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To make the streusel, combine the flour, brown sugar, coconut flakes, and cold butter in a small bowl. Mash with a fork until crumbly.
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Fill each muffin cup about 2/3 full. Add any reserved blueberries to the tops, then sprinkle with streusel.
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Bake for 18–20 minutes, or until the tops are golden and the edges are set. Cool briefly in the pan, then transfer to a rack to finish cooling.
Notes
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Recipe added 9/10/15. Also featured on Oh Sweet Basil.