Blueberry-Coconut Muffins

A delicious muffin complete with blueberries, streusel, and a hint of coconut.

Topping:

1/4 cup shredded unsweetened coconut
2 Tbs flour
2 Tbs sucanat (or brown sugar)
2 Tbs walnuts, chopped
1 Tbs olive oil

Combine coconut, flour, sucanat, and walnuts in a small bowl. Drizzle with olive oil; stir to combine. Set aside.

Muffin:

1 3/4 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/8 tsp salt
2 large eggs
3/4 cup buttermilk
3 Tbs olive oil
1/2 tsp coconut extract (or vanilla)
1 cup frozen or fresh blueberries (or fruit of your choice)

Whisk together the flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk the eggs, buttermilk, olive oil, and coconut extract. Add the flour mixture to the wet mixture and whisk until combined; stir in the blueberries. Line a 12 cup muffin pan with muffin liners and fill each cup 3/4 full with batter. Sprinkle with reserved topping. Bake at 400 for 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.  Let cool in the pan for 10 minutes, then remove from the the pan and let cool on a wire rack.

makes 1 dozen

adapted from EatingWell.com

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