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–+ servings
Coconut Blueberry Muffins

Coconut Blueberry Muffins

Author Amber Brady
Yields 16 muffins

Ingredients

Muffins:

  • 2 large eggs
  • 1 cup (200 g) granulated sugar
  • ½ cup (118 ml) vegetable/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 (rinse frozen berries until water runs clear, then pat dry with paper towels)

Streusel:

  • 2 Tbsp all-purpose flour
  • 3 Tbsp light brown sugar
  • 3 Tbsp sweetened coconut flakes
  • 2 Tbsp (28 g) butter, cold

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Grease 16 muffin cups or line with paper muffin liners.
  • In a large bowl, beat eggs, sugar, oil, coconut extract, and sour cream.
  • In a separate bowl, combine the flour, salt, baking soda, and coconut flakes. Add the dry ingredients to the wet ingredients. Mix until incorporated.
  • Gently fold in the blueberries, saving a few to poke in the tops for a pretty look.
  • Prepare streusel by combining ingredients in a bowl and mashing with a fork until crumbly.
  • Fill each muffin cup ⅔ full with muffin batter. Poke any remaining blueberries in the tops for looks. Sprinkle the muffin tops with prepared streusel.
  • Bake for 18 to 20 minutes or until browned on top and around the edges.

Notes