Blueberry-Coconut Muffins

By Susan52

Golden muffins bursting with blueberries and a slight hint of coconut. Enjoy for breakfast, brunch, snack or after dinner dessert.

Ingredients

• TOPPING:
• 2 tablespoons flour
• 3 tablespoons brown sugar
• 3 tablespoons butter, melted
• 1/4 cup unsweetened shredded coconut
• BATTER:
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1 large egg
• 1 cup milk
• 4 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 1/2 cups blueberries

Details

Servings 12
Preparation time 15mins
Cooking time 33mins
Adapted from cooking.com

Preparation

Step 1

Preheat the oven to 400°F. Grease a muffin tin.

In a small bowl, stir together 2 tablespoons flour, 3 tablespoons brown sugar, 3 tablespoons of butter and the coconut. Set aside.

In a large bowl, combine the flour, baking powder, baking soda and salt. In a medium bowl, whisk together the sugar and egg. Whisk in the milk, melted butter, vanilla and lemon juice. Form a well in the dry ingredients and gradually stir in the milk mixture. Fold in the blueberries.

Spoon the batter into the muffin tin. Gently press the topping onto the top of each muffin. Bake about 18 to 20 minutes, or until the muffins are golden and a toothpick inserted in the middle comes out clean. Remove from the oven and let cool 10 minutes before serving.