Blueberry Coconut Muffins
Moist and delicate blueberry muffin recipe with flavours of lemon and coconut.
Equipment
- Stand or hand mixer
- muffin tin
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
Instructions
- Mix flour, sugar, baking powder, salt, coconut and lemon rind in large bowl.
- In medium bowl, beat egg. Add coconut milk and butter.
- Add egg mixture to dry ingredients and mix until just combined. Don't overmix.
- Stir in blueberries.
- Divide batter between 12 muffin cups and bake at 375° for 20-25 minutes.
To make glaze:
- Combine melted butter and lemon juice in medium bowl.
- Add sugar to separate bowl.
- Dip tops of slightly cooled muffins into lemon butter mixture, and then into sugar.
- Enjoy!