Blueberry-Coconut Muffins

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’ll try to make up for my absence with these AMAZING coconut blueberry muffins!

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!





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Here come the baby pictures! Check out those chubby fingers and toes! Ahhhh!!! Too cute!
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“Aunt Bee, may I PLEASE have a muffin”?

“Oh man, I can’t wait to chomp this berry”

“But it’s super hard to grab”


“Maybe I don’t need to use my hands”


“Nailed it”


“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.


3 thoughts on “Blueberry-Coconut Muffins

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