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Coconut/Blueberry Muffins


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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup sugar
  • 3/4 teaspoons kosher salt
  • 1/2 cup coconut, toasted
  • 1 egg, beaten
  • 1/4 cup butter, melted and slightly cooled
  • 1 cup milk
  • 1-1/2 cup fresh blueberries
  • 1 tablespoon all-purpose flour


Servings 12
Cooking time 20mins
Adapted from


Step 1

Preheat oven 400 degrees F.

Grease a 12-cup muffin tin and, if desired, line with paper muffin cups. Set aside.

Sift together the 2 cups flour, baking powder, sugar and salt. Stir in toasted coconut.

Combine egg, melted butter and milk. Add to dry ingredients and mix lightly till combined.

Toss blueberries with 1 T flour. This prevents the blueberries from sinking to the bottom of the muffins. Fold into batter.

Spoon batter into muffin cups. Bake at 400 degrees F for 17-20 minutes or till they test done.

Remove from oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.


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