Coconut Light and Fluffy Blueberry Muffins are loaded with juicy fresh blueberries chewy shredded coconut and topped with a crumbly streusel.

Its Tuesday, St. Patricks Day is coming up this week and March is halfway over. Imstill adjusting to day light savings time, as I am sure you are too. Bottom line is, there should be a time when there are 25 hours in the day, and that extra hour is for sleeping purposes only. I am however enjoying an extra hour of light in the evenings. It gives me motivation to be productive in the evenings as opposed to just coming home and thinking its time for bed because its already dark out.

Spring is slowly creeping up and my flavor palette changes to lemons, fresh berries and coconut. Ive been dreaming of this muffin since I made the Lemon Almond Raspberry Muffins, seriously, the best muffins Ive ever made. I had to immediately give them away in order to prevent myself from eating the whole batch.

This recipe uses coconut extract, along with shredded coconut and plump blueberries. I dont know about you, but fresh berries bring me joy. I think I have come up with the perfect master muffin recipe. My necessary ingredients are buttermilk, sour cream (or Greek yogurt) and four teaspoons of baking powder. I bake them at a higher temperature for the first few minutes. This, combined with the baking powder help the muffins rise sky high.

I always make my muffins with a streusel topping. Its an addiction that I am not willing to part with. My streusels usually are prepared with brown sugar, flour, a nut of some sort mixed with melted butter. A heaping spoonful cane be found on top of each muffin. This recipe has macadamia nuts in the streusel. I felt that macadamia nuts were the perfect addition to the flavors in this cupcake.


Coconut Blueberry Muffins

  • Author:LEE
  • Prep Time:20 minutes
  • Cook Time:25 minutes
  • Total Time:45 minutes


These light and fluffy muffins are full of chewy shredded coconut and plump fresh blueberries.


  • 9 oz Fresh Blueberries, rinsed
  • 2 1/2 C Flour
  • 1 C Granulated sugar
  • 4 tsp Baking powder
  • 1/2 tsp Salt
  • 1 Large egg
  • 1/2 C Butter (melted)
  • 1 1/2 tsp Coconut extract
  • 1 C Buttermilk
  • 1/4 C Sour cream
  • 1/2 C Shredded Coconut
  • Streusel
  • 4 tbsp Butter
  • 1/2 C Macadamia nuts
  • 1/4 C Shredded Coconut
  • 6 tbsp Flour
  • 5 tbsp Brown sugar


  1. Wash and rinse blueberries under water and set aside in a small bowl.
  2. Preheat oven to 425.
  3. In a medium sized bowl, sift together flour. Measure C of the sifted flour and pour over blueberries. Gently stir to coat the blueberries in flour.
  4. Take your remaining flour and add sugar, baking powder and salt. Then set this mixture aside.
  5. In a medium size bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together with the egg. Continue to add coconut extract, buttermilk and sour cream and whisk everything together until smooth.
  6. Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Your batter will be thick, but careful not to over mix! Lastly, fold in the blueberries and shredded coconut.
  7. To prepare streusel topping, combine butter with all dry ingredients. Use a pastry cutter or fork to cut the butter into the dry ingredients until no large chunks remain.
  8. Grease your muffin pan with Crisco. I like to use Crisco instead of oil spray, but a spray works fine too.
  9. Fill your muffin tin all the way to the top with batter. Add 1 tablespoon of streusel to the top of each muffin.
  10. Bake for 5 minutes at 425 and then reduce heat to 350 and bake for another 16-20 minutes. Do not open the oven for at least 15 minutes, you will see how nicely the muffins rise. Baking times will vary by oven.
  11. Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done. Allow muffins to cool completely in the pan. You can also cool on a wire rack, but you want to allow them to cool enough to remove and transport them out of the pan.



Why do you rinse blueberries in muffin mix?

When preparing blueberry muffin mixes, why should I drain and rinse the blueberries? A. If you don’t drain them, you’ll end up with blue-colored muffins! Also, draining helps keep excess liquid out of the batter.

What makes blueberry muffins better?

If you’re still on a baking streak, let’s take a look at how you can take your blueberry muffin mix to new heights.
Add Lemon to Your Blueberry Muffin Mix.
Add More Berries.
Cream Cheese Please!
Spice It Up!
Add a Streusel Topping.
Add Nuts and More Fresh Fruit.
Use Sour Cream or Yogurt for Fluffy Muffins.

How do you make muffins moist and not dry?

Keep scrolling to learn all there is to know about your favorite breakfast treat.
Tips to Make Homemade Muffins Moist.
Keep Wet and Dry Ingredients Separately.
Add All Flavorings Last.
Consider Paper Liners.
Don’t Overfill the Muffin Cups.
Check the Temperature of Your Oven.
Test if Muffins Are Fully Cooked.

What makes muffins too moist?

Steamed To Sogginess. With recipes that don’t have heavy or juicy add-ins, soggy bottoms are often caused by leaving muffins to cool in their pans for too long. This is problematic, as it traps steam. When baked goods come out of the oven they’re naturally very hot, and internal steam needs to escape while they cool.

Should I coat blueberries in flour for muffins?

Coating the berries with a spoonful of the recipe’s dry ingredients prevents sinking. Instead, it helps the berries adhere to the batter, keeping them well distributed throughout the muffin. And if you’re using frozen blueberries, the flour will also help minimize how much the berries bleed into the batter.

Can I use milk instead of water in blueberry muffin mix?

Can I Use Milk in Place of Water? You technically can, but it’s not recommended. MUFFINS AND CUPCAKES ARE NOT THE SAME! If your box mix calls for water, it’s probably because adding milk will make them TOO MOIST.

Should you coat blueberries in flour before baking?

The light coating of flour around the berries will absorb some of the fruit’s liquid, making them less likely to sink. This is especially helpful when the batter is thin; thicker batters are a little better at cradling the fruit and keeping it suspended.

Which flour is best for muffins?

You can use either all-purpose flour or pastry flour; all-purpose flour gives you a sturdier muffin while a pastry flour muffin will be lighter and more delicate.

Can you put too many blueberries in muffins?

Getting the most flavorful muffins

For a more blueberry-flavored muffin, the first solution that comes to mind is adding more blueberries. Sadly, that doesn’t work – too many can make the muffins fall apart and inhibit the rise. However, adding a blueberry syrupy-jam does work.

Should you take muffins out of pan right away?

Let muffins cool a few minutes in the pan (follow recipe directions), then carefully remove from pan to a wire cooling rack. If the muffins stick to the pan, carefully run a small flexible metal spatula or thin-bladed knife around the sides to loosen. Muffins which are cooled in the pan too long may become soggy.

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