Blueberry Coconut Muffins

This week James’ grandparents flew to Hawaii to celebrate their 55th (!!) wedding anniversary! To get that Aloha! mood started, I made these delightfully moist muffins for them for their plane ride. Luckily, we got to keep a few for ourselves!

blueberry coconut muffins

Ingredients
Source: Slightly adapted from Bob’s Red Mill

1-1/2 cups flour
3/4 cup Sugar
1/2 cup unsweetened coconut flakes
1/4 tsp. sea salt
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 stick butter, melted
1 tsp. vanilla extract (or honey)
2 Eggs
1/2 cup milk
1 generous cup  blueberries

Directions
Preheat oven to 350 and line muffin tin with liners
1. Beat together butter and sugar until light and fluffy. Beat in eggs, one at a time.
2. Beat in cream and vanilla, then add flour, baking powder, baking soda, salt, and cinnamon on low speed until just combined.
3. Stir in coconut and gently fold in blueberries. Spoon batter into cups and smooth tops.
4. Bake on middle rack of oven until a tester inserted comes out clean and edges are golden brown, about 20 minutes. Makes 12 Muffins.

Voila! Or should I say…Aloha!

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One Comment Add yours

  1. rsmacaalay says:

    I love this blueberry coconut muffins!

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