I am so sorry I haven’t posted in so long!
The only excuse I have is that it has been a very busy, fun-filled summer so far.
I spent a week up in Wisconsin and we had a rainy morning one day which obviously meant I had to bake.
We were able to scrounge together the ingredients (minus fresh blueberries) for these delicious creations! They’re my new favorite muffins.
My Mother-in-law made them first out of the Food52 Cookbook (which is awesome) and I realized I had to make them for my blog asap.
My sister-in-law and nephew, Grady, were also up at the lake…so I could not help myself and had to take some (about a million) pictures of him trying some blueberries from the muffins. He was fast and grabbed the plate and muffins a few times and finally was able to get his mouth on some of the sweet berries. Every time I look at the pictures of him my heart melts a little bit more. He is so precious…and if you look at the last few pictures I think yours will melt a little too!
Thanks for staying with me through this blog drought! I’ll try to be more diligent with the updates, I promise!
“But it’s super hard to grab”
“Maybe I don’t need to use my hands”
“Thanks guys, that was delicious”
Recipe: Blueberry- Coconut Muffins
Makes about 1 dozen muffins
2 Cups All-Purpose Flour
1 Tablespoon Baking Powder
1/2 Cup Sugar
3/4 Teaspoons Kosher Salt
1/2 Cup Coconut, Toasted (toasting optional, I prefer it toasted)
1 Egg, Beaten
1/4 Cup Butter, Melted and Slightly Cooled
1 Cup Milk
1 1/2 Cups Fresh Blueberries (I used frozen in a pinch, fresh are better)
1 Tablespoon All-Purpose Flour
Preheat oven to 400 degrees and place coconut on a cookie sheet. Place coconut in oven to toast, stirring once, for about 5-10 minutes, but watch carefully depending on oven so you don’t burn it. Once toasted remove and set aside
Line a muffin tin with paper liners and set aside.
Combine 2 cups of flour, baking powder, sugar and salt together in a large bowl. Add toasted coconut and set aside (I forgot the coconut until I was pouring my batter into the tins, so my pictures are missing the coconut. Don’t forget this step).
In a medium bowl, combine egg, milk and melted butter. Add to dry ingredients and mix gently until combined.
Add 1 Tablespoon of flour to coat blueberries, which will prevent the berries from sinking to the bottom of the muffins, and fold in gently.
Pour batter into muffin tins, about 3/4 full and place into oven for 17-20 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool slightly, then serve and enjoy.
I like them best served warm or right from the oven with a little butter or cream cheese.