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Blueberry Coconut Muffins

Moist and delicate blueberry muffin recipe with flavours of lemon and coconut.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 12 muffins
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

  • 2 cups flour
  • ½ cup sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¼ cup shredded coconut unsweetened
  • 1 lemon rind grated
  • 1 egg
  • 1 cup coconut beverage
  • ½ cup butter melted
  • 1 cup blueberries fresh or frozen
Lemon Glaze
  • 1/4 cup butter melted
  • 2 tbsp lemon juice
  • ½ cup sugar

Equipment

  • Stand or hand mixer
  • muffin tin

Method
 

  1. Mix flour, sugar, baking powder, salt, coconut and lemon rind in large bowl.
  2. In medium bowl, beat egg. Add coconut milk and butter.
  3. Add egg mixture to dry ingredients and mix until just combined. Don't overmix.
  4. Stir in blueberries.
  5. Divide batter between 12 muffin cups and bake at 375° for 20-25 minutes.
To make glaze:
  1. Combine melted butter and lemon juice in medium bowl.
  2. Add sugar to separate bowl.
  3. Dip tops of slightly cooled muffins into lemon butter mixture, and then into sugar.
  4. Enjoy!