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Toasted Coconut and Blueberry Muffins
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Toasted Coconut and Blueberry Muffins

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 11 big muffins (or 12 smaller ones)
Author Pam - For the Love of Cooking

Equipment

  • Muffin Tin
  • Baking Sheet
  • Hand mixer
  • Cooling Rack

Ingredients

  • 2 cups of white flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup sugar
  • ½ cup sweetened coconut toasted
  • ½ cup of sweetened coconut
  • 1 egg beaten
  • 4 tbsp butter melted and slightly cooled
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 ½ cups fresh blueberries divided

Instructions

  • Preheat oven to 400 degrees and coat a 12-cup muffin tin with cooking spray.
  • Toast the coconut. Place the coconut in a thin layer on a baking sheet. Place it into the oven and watch very carefully so it doesn't burn. Toss to brown evenly. Remove from the oven and let it cool.
  • Combine flour, baking powder, salt, and sugar in a large bowl. Add the toasted coconut and combine.
  • Using a hand mixer, beat the egg, butter, milk, and vanilla until well combined. Slowly pour the dry ingredients into the wet ingredients and mix well. Fold in most of the blueberries gently into the muffin batter.
  • Divide the batter among muffin cups (I only used 11 of the cups). Sprinkle the (un-toasted) coconut evenly over the top of each muffin followed by the remaining blueberries.
  • Bake for 18-20 minutes or until a tester inserted into the center of a muffin comes out clean. Cool for a few minutes in the muffin tin then remove from the tin and let them cool on a cooling rack. Enjoy.