Credit: beyondfrosting.com with my own adjustments
Total: 45 min
Cook: 25 min
Yields: 12-17 servings
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)
2 tsp Coconut extract
1 C Buttermilk
1/4 C greek plain non-fat yogurt
1/2 C Shredded Coconut
4 tbsp Butter
1/4 C Shredded Coconut
6 tbsp Flour
5 tbsp Brown sugar
Wash and rinse blueberries under water and set aside in a small bowl.
Preheat oven to 425°.
In a medium sized bowl, sift together flour. Measure ¼ C of the sifted flour and pour over blueberries. Gently stir to coat the blueberries in flour.
Take your remaining flour and add sugar, baking powder and salt. Then set this mixture aside.
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 non-fat greek yogurt and whisk everything together until smooth.
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.
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.
Line your muffin tin.
Fill your muffin tin papers all the way to the top with batter. Add 1 tablespoon of streusel to the top of each muffin.
Bake for 5 minutes at 425° and then reduce heat to 350° and bake for another 16-20 minutes. Baking times will vary by oven.
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.
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