Tuesday, July 23, 2013

Tasty Tuesday: Blueberry Lemon Coconut Muffins

After buying a pint of blueberries from the Green City Market I decided to search Pinterest for a recipe to use up most of the blueberries before I literally ate all of them. Since I've been obsessed with coconut lately and love the combination of blueberries and lemon I adapted this blueberry coconut muffin recipe from Let Me Eat Cake and added some lemon zest to the muffin batter. The result was a perfect balance of tart lemon with sweet Michigan blueberries and just a hint of coconut flavor.

blueberry, lemon, coconut, muffin

1/2 stick butter (unsalted)
1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup blueberries
1/2 cup sugar
1 egg
1 teaspoon vanilla
zest of 1 small lemon
1/4 cup coconut
1/4 cup milk

Heat oven to 375 degrees and line muffin tin with cupcake liners. Combine the flour, baking powder and salt and set aside. Toss the blueberries in flour to keep them from sinking to the bottom of the muffins.

Beat the butter and sugar until creamed (about 3 minutes). Add the egg and beat until combined. Add the vanilla and lemon and beat until combined. Add the flour mixture slowly and beat until combined. Add the milk and beat just until combined (don't overmix). With a rubber spatula fold in the blueberries and coconut.

Bake the muffins for 30 minutes and rotate the pan halfway through baking.



1 comment:

  1. These sound wonderful! So many delicious flavors in one muffin!


Blogging tips