Blueberry Muffins w/ Coconut
These jumbo blueberry muffins with coconut are a deliciously moist treat, bursting with juicy blueberries and topped with a light, crispy coconut layer. Perfect for breakfast or a sweet snack, they combine rich buttery flavor with the tropical touch of coconut for a delightful twist on a classic muffin.
Equipment
- Mixing Bowls
- Muffin Pans
Ingredients
- ½ cup butter softened
- 1 ¼ cups white granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 teaspoon lemon juice
- ½ cup buttermilk
- 2 cups all purpose flour
- 1 ½ teaspoons salt
- 2 teaspoons baking powder
- 2 cups blueberries
- Shredded Coconut
Instructions
- Preheat the oven to 350°F (175°C) and prepare jumbo muffin pans by greasing them or lining with muffin cups.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract, coconut extract, and lemon juice.
- Mix in the buttermilk, ensuring it's well combined.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the blueberries to avoid smashing them.
- Sprinkle shredded coconut on top of each muffin before baking.
- Bake the muffins for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.