by Rhonda35
View
my 5 recipes »
A&M's Testing Notes:
Expand CollapseRhonda35's Notes:
Expand2 cups all-purpose flour Ask a question about this ingredient
1 tablespoon baking powder Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
3/4 teaspoons kosher salt Ask a question about this ingredient
1/2 cup coconut, toasted Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
1/4 cup butter, melted and slightly cooled Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
1-1/2 cup fresh blueberries Ask a question about this ingredient
1 tablespoon all-purpose flour Ask a question about this ingredient
Preheat oven 400 degrees F.
Ask a question about this stepGrease a 12-cup muffin tin and, if desired, line with paper muffin cups. Set aside.
Ask a question about this stepSift together the 2 cups flour, baking powder, sugar and salt. Stir in toasted coconut.
Ask a question about this stepCombine egg, melted butter and milk. Add to dry ingredients and mix lightly till combined.
Ask a question about this stepToss blueberries with 1 T flour. This prevents the blueberries from sinking to the bottom of the muffins. Fold into batter.
Ask a question about this stepSpoon batter into muffin cups. Bake at 400 degrees F for 17-20 minutes or till they test done.
Ask a question about this stepRemove from oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.
Ask a question about this stepJust made these and they're very good. I followed the recipe except for adding some vanilla, maybe a teaspoon. Also, had some extra toasted coconut and sprinkled it on top of a few. I was afraid it might burn, but it actually gave those muffins more eye appeal.
Tonight I was in a huge pinch and hurry. In my father's empty kitchen I settled for using half whole wheat flour, brown sugar, a tart pan instead of individual muffin tins, no blueberries. I was so distraught that I over-toasted the coconut. I sprinkled the "cake" with sugar and topped it with a circle of dried mango. Baked for 13 minutes.
I know that the original recipe is excellent. I think the fact that it still tasted good after all of the evenings mishaps proves that the foundation of the recipe is a very solid one. Thanks!
I love coconut and this is a great idea. Looking forward to trying this recipe! Who would have known, blueberries and coconut!?
I have just made them and they are delicious. Love the coconut in them. I would never have thought of combining it to blueberries
It's picture perfect! I'd love to try this recipe, you can see more amazing bb recipes at http://www.blueberrymuffins.com/.
It's picture perfect! I'd love to give this recipe a try, you can also see more amazing blubbery muffin recipes at http://www.blueberrymuffins.com/ .
oh yum! these were wonderful for breakfast saturday morning. i wasn't sure whether to use unsweetened coconut, but i did, which was perfect for me as i don't like my baked goods too sweet! great berry:coconut:cake ratio =)
The muffins looked beautiful and had great texture, however I found them to be rather tasteless. Didn't get much coconut taste. Loved the volume of blueberries. If I made them again would either amp up the sugar or sprinkle the top with sugar before or after they go/come out of the oven.
Hmmm...that's odd. I wonder if your coconut was fresh or if it had been in the store for a while? I like your idea of sprinkling the muffins with sugar before they are finished.
what about making them as mini muffins, do you think they would turn out the same? I find mini muffins are easier to take on the go, plus you do not feel bad when you eat so many :P
I don't anticipate a problem with going "mini." You'd just have to play with the cooking time to get that right. RE: mini=guilt-free eating - I like the way you think!
Thanks! I did the minis at 400 degrees and adjusted the time for 15 minutes, and they taste great! Thanks for the recipe, I was always looking for a blueberry coconut muffin that did not use whole wheat flour (I can't eat a lot of whole wheat), so this recipe is great! YUM
Delicious! I didn't have blueberries, so I substituted raspberries-- so yummy. Thanks for the great recipe!
My husband and I just made these and they were delicious. We even changed out the white flour for King Arthur White Wheat Flour. Still perfect.
Do you think coconut milk could be used in substitution for regular milk? I thought that might be a good way to enhance the coconut flavor.
Well, I couldn't wait to get up this morning and make these blueberry muffins. I did follow the recipe to the letter...and to rave reviews. The toasted coconut is a nice addition.
The biggest challenge seems to be stopping. I was very happy to see mine turn out just like the beauty in the picture. Thanks for sharing Rhonda35.
You're welcome. Thank you for trying them - and with such enthusiasm!
I made this muffins for the first time this evening with a couple substitutions, I used strawberries instead of blueberries and substituted half the white sugar with demerara sugar. They're delicious, toasting the coconut makes a huge difference, I wanted to share these with my coworkers tomorrow, but I'm not sure they'll make it out of the house!
This is just delightful- light, moist, barely sweet, with the toasted coconut flakes adding subtle crunch and flavor.. I am having a hard time persuading myself not to eat this for both lunch and dinner :-) Btw, I used grapeseed oil and almond milk instead of butter and milk, halved the recipe and used a 9x5 loaf pan.
I made these last week and I was thinking about how they would turn out baked as a loaf rather than muffins. How did the timing differ? I imagine the flavor of the almond milk underscored the nuttiness of the toasted coconut.
I had halved the recipe for a thinnish cake, and it took 25mn at 400'F. It would obviously take much longer to bake if using the full amount to get the usual loaf height. Sorry for not being too helpful! Btw, I found the texture so lovely that i am going to try a matcha/walnut version this weekend :-)
I just made these last night and they are delicious! The coconut is such a perfect compliment. My roommate ate two as soon as I could get them out of the muffin tin. Thanks!
Thank you - so glad you enjoyed them. After reading these comments, I kind of have a hankering for them myself!
Thanks for the great recipe Rhonda!! :) I added a picture too.
Thank you for adding a photo. I am useless when it comes to photographing food - it is always half-gone before I remember to get out the camera!
My muffins looks stunning! I could put these on the cover of a magazine. But the best part is how good they are. Thank you!
MMMnnnommph. Just pulled them out of the oven. Definitely going to have to hide these from myself.
Just went blueberry-picking today. Can't wait to try these muffins!
Should I use sweetened or unsweetened coconut?
I've always used the regular sweetened coconut in the baking section. I imagine unsweetened would be fine - maybe add a little more sugar if you go that route. Enjoy!
OMG!!! These are amazing...just pulled 'em out of the oven and its mighty hard to let them cool before devouring!!! +I used frozen organic...no fresh here in Hawaii...can"t wait to try baking them again with the fresh ones when I'm in Maine!!!
Oh, how i love ANYTHING with coconut in it - I'm totally making these while I can still get fresh blueberries (tho I guess frozen would do, in a pinch this winter).
You'll have to let me know how they turned out. They are a big favorite around here.
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
photo 1 of 17
photo 2 of 17
Sifting all dry ingredients, even seemingly smooth sugar, is always important in baking.
photo 3 of 17
Merrill's great flour-measuring technique: using a smaller measuring device to spoon flour into the appropriate cup, and then evening the top with the back of a knife.
photo 4 of 17
The melted butter. But not melted in this bowl. That would explode the microwave. And make for a rough day.
photo 5 of 17
Merrill sifting the dry (flour, baking powder, sugar, salt), while Amanda whisks the wet (egg, butter, milk).
photo 6 of 17
Washing the blueberries.
photo 7 of 17
Amanda's sneaky blueberry drying technique- lay them flat on a clean, dry towel, fold the top over, and gently roll them around to absorb any moisture.
photo 8 of 17
Checking the toasting coconut. It goes from white to toasted fairly quickly, so keep checking it!
photo 9 of 17
photo 10 of 17
Tossing the blueberries with a bit (1T) of flour prevents them from sinking to the bottom of the muffin cups.
photo 11 of 17
Adding the wet to the dry.
photo 12 of 17
Gently folding in the blueberries, so as to prevent breaking and bleeding.
photo 13 of 17
Using two spoons to drop batter in to the tins prevents dirty fingers!
photo 14 of 17
The muffins stayed relatively light, but were cooked through.
photo 15 of 17
Merrill's technique for avoiding burnt fingertips.
photo 16 of 17
Just flip 'em over, and cool!
photo 17 of 17
Finished! Beautiful!
o.m.g. The coconut was so subtle, but lends such a lovely hand to the blueberry in this recipe! Super simple to put together last minute! I used frozen blueberries I got at the farmer's market - didn't alter time a bit. Thank you for this keeper!