Coconut Blueberry Muffins

Okay everyone, the Framed Cooks makeover celebration continues with another cookbook giveaway, but unless you want to scroll right down to the end, you’ll have to live through some of my meandering along through why I had to make this recipe today.  I looked out my window today, and spring had sprung!  The birds were chirping, the sun was shining, and my little cherry tree decided to burst into beautiful bloom overnight.  When the cherry tree blooms, I think summer can’t be far away.  Which means I have to make immediately make blueberry muffins.  Who knows why.

Of course, this did mean I needed blueberries, which aren’t quite in season yet, so I paid about a million dollars for a box of out of season blueberries at my local farmer’s market.  You gotta do what you gotta do.

But the recipe I had in mind wasn’t a traditional blueberry recipe.  Nope, I had my eye on the recipe from the new Food 52 cookbook.  The coconut blueberry muffin recipe.  Toasted coconut, just a hint of sugar, and a whole lot of blueberries.  Oh yes.

It also gave me a chance to use these adorable cupcake wrappers I bought a few weeks ago.  I got them at this sweet store called Consider the Cook, but you can get your own by clicking here.

Can you stand it?  It kept me from ripping off the wrapper and eating the muffin for, oh, five minutes or so.  (I save the little cardboard doggie toppers for another time, though. I have all kinds of plans for those.)

So if you are in the mood for a fabulous blueberry muffin that is a little unusual, these babies are for you!  And you know what also might be for you?  The fantastic cookbook they came from, which is The Food 52 Cookbook, from the equally fantastic folks at the Food 52 website.

All you need to to is head on over to my Framed Cooks Facebook page by clicking here, and click the Like button, and then come on back here and leave me a comment telling me you liked it.  And if you have already liked it, leave me a comment telling me that too.  And if you aren’t a Facebooker, leave me a comment telling me how you shared Framed Cooks in whatever way you like.  Pinning, Stumbling, Emailing – I love ’em all.  Then on Sunday I’ll post up two lucky winners of two wonderful Food 52 cookbooks.  In the meantime, make muffins!  It will make summer come that much faster…I just know it!

This contest is now closed, but please enjoy the recipe!

Coconut Blueberry Muffins
 
Serves: 12 muffins
Ingredients
  • 2 cups plus one tablespoon flour
  • 1 tablespoon baking powder
  • ½ cup sugar
  • ¾ teaspoons kosher salt
  • ½ cup flaked coconut, toasted
  • 1 egg, beaten
  • 4 tablespoons butter, melted and slightly cooled
  • 1 cup whole milk
  • 1½ cups fresh blueberries
Instructions
  1. Preheat oven to 400 and line a 12 cup muffin tin with paper liners.
  2. Sift flour, baking powder, sugar and salt together in a large bowl. (If you don't have a sifter, you can get the same result by putting these ingredients into a fine mesh strainer over the bowl and stirring them until everything has fallen through the mesh into the bowl below.)
  3. Stir in coconut.
  4. Mix together egg, butter and milk until well mixed. I do this by putting them all into a mason jar and shaking! Pour into bowl with dry ingredients and stir until combined.
  5. Toss the blueberries gently with flour (this is to keep them from sinking to the bottom of your muffins). Fold them gently into the muffin batter.
  6. Divide the batter among muffin cups. I like to do this with a large cookie scoop - less mess!
  7. Bake for 18-20 minutes or until a toothpick inserted into a muffin comes out clean. Cool for 10 minutes in the muffin tin, and then remove from the tin and finish cooling on a cooling rack.

Recipe adapted just a little from The Food 52 Cookbook

Comments

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  1. annie says

    already like you on facebook-who wouldn’t! Can’t wait to get some blueberries tomorrow to try these fantastic looking muffins!

  2. Carolyn Fraser says

    Hi! I liked you on facebook and I am thinking I may make these blueberry muffins tomorrow for my dad. He loves coconut and blueberry…. also, I am a huge fan of Food52. Good stuff.

  3. says

    These looks delicious!! I am definitely going to try and veganize these ones. I pinned the cute muffins in their boney wrappers to my ‘Food’ board!

  4. Allison says

    I’ve liked you on FB for awhile and have pinned quite a few of my favorite recipes. Everything has been a hit so far!

  5. Rachel Adcock says

    I know you are well aware how much I “like” you! Glad to hear spring has sprung for you guys too! I enjoy some fabulous time on my deck today! Love it!

  6. Nancy says

    I not only “liked” your facebook page blut I always “love” your mouthwatering photos and recipes!

  7. Lorraine says

    I liked your FB and love your blog, too! I read it faithfully and love your recipes (my family does, too!). Keep writing and cooking :)

  8. says

    Hi! First of all, the coconut blueberry muffins sound fabulous & I love the little doggie toppers! I just “liked” your FB page! Thanks! Terry

  9. Kathy K says

    Not a facebooker, but emailed your wonderful muffin recipe to friends. Can’t wait to try other great recipes from this cookbook. Thanks.

  10. ruthie says

    Email! You already know I love your blog. 😉 This recipe reminds me that I’ve got some coconut that I want to try toasting myself. That should be a challenge.

    I’m not sure what those are on the book cover, but they are giving me some excellent fun trying to imagine.

  11. Babs says

    I often share your recipes with my counterpart (best friend Patty Ann) in cooking and a baking. These muffins will be a fine addition to both of our families. Looking forward to cookbook!

  12. Wendy Bloedt says

    I’ve been likin’ ya for a long time gal. I have had fun sharing you on pinterest. Just got turned onto it about 2 or 3 weeks ago.

    oh, and I wanna win, I wanna win, I wanna win, I wanna win.

    I’m looking at the lemon/parmesan linguini for the lake next week. I need you to work on a good posole recipe for me. You know, just for me and in your spare time! I think Southern husband would like it because it involves hominy (who knew I liked that?) and it’s a mexican/spanish dish. Aside from soul food, Mexican may just be most southerner’s second favorite. 😉

  13. says

    I was totally wondering why this recipe sounded SO familiar to me…and it’s because I just paged through this cookbook ad nauseum last week! Loving it…and the muffins!

  14. says

    done!
    not creeping (as the english would say) but i have to tell you that yours is my favorite food blog. i actually MAKE your recipes and they always rock. thanks for your beautiful photos and fab yummies.

  15. Kari Stewart says

    I already LOVE you on facebook! Your recipes and photography are amazing. Thanks for always sharing. Also, I shared this post on my facebook page.

    BTW Unfortunately, I cannot make a decent pancake to save my life. Any good recipes for yummy pancakes up your sleeve? Thanks!

    • Kate says

      I think they might be hard in this one, unless they were fully defrosted and not too mushy. If you try them, make sure you coat them well with flour, since they will be wetter than fresh and you don’t want them to sink to the bottom. But really, fresh is best in this one!

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