Blueberry muffins are just one of those classic foods. My mom would make blueberry muffins for us when we were little. It was the bag mix with the dried blueberries. You know what I’m talking about. I never knew how easy it was to make blueberry muffins from scratch until a few months ago when I made them for the first time using Ina Garten’s recipe. Using real blueberries truly make a difference, and that’s what blueberry muffins are all about.
Recently I came across a blueberry muffin recipe that included toasted coconut which added a little something extra special in my opinion. I knew I had to make them. This blueberry coconut recipe is really versatile because you can make them with or without coconut depending on what ingredients you have on hand or if you’re in the mood for the classic blueberry muffin instead. Add a pat of butter, and you have the perfect breakfast or snack.
Fortunately, I was able to buy coconut by the pound. This is a mix of slightly sweetened shredded coconut and flakes.
Toasting coconut is simple. Toast the coconut in the oven at 350 degrees for 4 to 5 minutes until golden.
These are frozen blueberries which work just as good as fresh blueberries. The trick to using frozen blueberries is to NOT thaw them. Just add them directly to the batter frozen.
Mix the toasted coconut in the dry flour mixture for a subtle coconut flavor. I had some leftover and used the bigger flakes for garnish.
If using frozen blueberries, make sure they are still frozen because the juices will turn the batter purple when they start to thaw. I had left them out to take pictures so they started to thaw a bit as seen here so the juices started to ooze into the batter.
A little trick: top each muffin with 2 or 3 blueberries before baking. It makes for pretty muffins.
Bake the muffins until the tops have a nice golden crust on top which creates a slightly crunchy texture with a soft, moist filling inside.
Transfer the muffins to a rack to finish cooling. This will keep the muffin tops from becoming soggy when stored in an airtight container.
I used whole wheat pastry flour, but feel free to use all-purpose flour instead. This recipe is great because you can omit the coconut for a classic blueberry muffin.
makes 10 large muffins
1 3/4 cups whole wheat pastry flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup coconut, toasted (see note below)
1 cup milk
4 tablespoons unsalted butter, melted and cooled
1 teaspoon grated lemon zest
1 cup blueberries, fresh or frozen (see note below)
Preheat oven to 375 degrees F. Grease a muffin tin or line with paper muffin cups.
Sift together the flour, sugar, baking powder, and salt into a large bowl. Stir in the toasted coconut. Set aside.
In a separate bowl, add the milk, butter, lemon zest, and egg. Mix together until combined. Slowly pour the wet mixture into the dry ingredients. Mix with a fork until blended. Gently fold the blueberries into the batter. Spoon the batter into the prepared muffin cups.
Bake the muffins for 20 to 25 minutes, until golden on top. Allow the muffins to cool in the pan for 10 minutes. Transfer the muffins to a wire rack to finish cooling.
Note: To toast coconut, preheat oven to 350 degrees F. Spread the coconut on a baking sheet. Bake 4 to 5 minutes until golden, stirring once or twice.
Note: It’s important to let the melted butter cool before adding it to the milk. Warm butter will solidify if added to cold milk.
Note: If using frozen blueberries, do not thaw.