Coconut-Blueberry Muffins

"The blueberries can be replaced with cranberries, or even chocolate chips ;-)"
 
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photo by karen photo by karen
photo by karen
Ready In:
30mins
Ingredients:
11
Yields:
12 muffins
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ingredients

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directions

  • Set oven to 350 degrees.
  • In a bowl, combine all dry ingredients, stir well to combine.
  • In another small bowl, whisk together the melted butter, cream, egg annd vanilla.
  • Pour the wet ingredients into the dry, mix well, with a wooden spoon to blend, (mix just until blended, don't overmix).
  • Gently, mix in the blueberries to the batter.
  • Divide batter evenly into prepared paper-lined muffin cups about 3/4 full (batter will be thick).
  • Bake for 20-25 minutes, or until muffins test done, and are golden brown.

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Reviews

  1. I made these muffins for a gift basket, and were definitely good enough to feel comfortable giving out, but I felt they were a bit too crumbly & dry for me. As Kit mentioned in the directions, the batter is very thick. I found that by the time I measured my frozen blueberries to mix them in, the batter had thickened so much that I was able to really get them imcorporated into the batter well enough. As a result, the blueberries ended up on the top & edges and burst upon cooking. I would have liked it better if they were inside the muffins. I did follow the directions exactly, using 1/2 cup sugar (plenty sweet IMHO) and shredded sweetened coconut. Baking time for 12 medium sized muffins was 25 minutes. Not bad, but probably not one I would make again.
     
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