Coconut Blueberry Muffins

 

Coconut Blueberry Muffins | Dessert Now Dinner Later for OhSweetBasil.com

 

Hi friends!  It’s Amber from Dessert Now, Dinner Later!  I’m back with another sweet recipe to share!  I can’t believe there’s only one month of summer left, and there is nothing more summery to me than a fruity treat!  I’m a sucker for berries: raspberries, strawberries, blueberries.  I eat them all!  Today’s dessert/breakfast treat is a blueberry muffin with coconut extract and coconut flakes inside, topped with a delicious coconut streusel on the outside to create these Coconut Blueberry Muffins!

 

Coconut Blueberry Muffins | Dessert Now Dinner Later for OhSweetBasil.com

 

I’m also a sucker for anything coconut, and I usually pair it with lime, but I absolutely loved this coconut blueberry combo!  There is just something about a light fruity muffin that has summer brunch written all over it!

 

Coconut Blueberry Muffins | Dessert Now Dinner Later for OhSweetBasil.com

 

My friend Yvonne from Tried and Tasty, actually did this post recently about using frozen blueberries to replace fresh blueberries in baked goods and I really wanted to give it a try, which is why I made these muffins.  It worked great, although I shoved a few extra frozen berries on top, without doing the simple trick, which is why they bled a little bit, but if you bite into one of these muffins, you will see a beautifully white muffin with polka dot blueberries.  It’s a great trick, so go read how to do it!

 

Coconut Blueberry Muffins | Dessert Now Dinner Later for OhSweetBasil.com

 

Blueberries also seem to be on sale right now, so I think it’s a sign you should make these. 😉  Enjoy!

Coconut Blueberry Muffins

Coconut Blueberry Muffins

Ingredients:

Muffins:

Coconut Streusel:

  • 2 Tbsp all-purpose flour
  • 3 Tbsp brown sugar
  • 3 Tbsp coconut flakes
  • 2 Tbsp butter, cold

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Grease 16 muffin cups or line with paper muffin liners.
  3. In a large bowl, beat eggs, sugar, oil, coconut extract, and sour cream.
  4. In a separate bowl, combine the flour, salt, baking soda, and coconut flakes.
  5. Add the dry ingredients to the wet ingredients.
  6. Mix until incorporated.
  7. Gently fold in the blueberries, saving a few to poke in the tops for a pretty look.
  8. Prepare streusel by combining ingredients in a bowl and mashing with a fork until crumbly.
  9. Fill each muffin cup 2/3 full with muffin batter.
  10. Poke any remaining blueberries in the tops for looks. Sprinkle the muffin tops with prepared streusel.
  11. Bake for 18 to 20 minutes or until browned on top and around the edges.

Nutrition Information

Yield: 16 muffins, Serving Size: 1

  • Amount Per Serving:
  • Calories: 253 Calories
  • Total Fat: 14.2g
  • Cholesterol: 31.3mg
  • Carbohydrates: 29.5g
  • Fiber: 1.3g
  • Sugar: 15.8g
  • Protein: 3g
All images and text ©Carrian Cheney for Oh Sweet Basil.

Want more brunch ideas?

Blueberry Bread Pudding with Lemon Glaze  ||  Lemon Poppyseed Muffins

Brunch Ideas

Honey Blueberry Cheese Danish  ||  Whole Wheat Biscoff Banana Muffins

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.