These bakery worthy muffins are loaded with fresh blueberries and have a coconut streusel topping. With hints of lemon and coconut, these moist cake-like muffins are a great brunch addition or perfect to snack on.
These muffins were inspired by a blueberry and coconut muffin I had from a local grocery store. I liked the idea of blueberries with coconut, but there was something missing. First off, there wasn't much coconut flavor, plus there was no streusel topping. There was something missing to bring these two flavors together.
To elevate regular, plain old blueberry muffins into gourmet status, I thought of adding some lemon zest to brighten things up and lemon goes with blueberries so well.
Instead of using vegetable oil or butter in the muffin batter, I decided to go with coconut oil. I added the coconut streusel topping to give the muffin texture, and a little added coconut flavor. These muffins are so good!
I hope you enjoy them as much as my friends and family did. Until next time, friends XO!
Blueberry, Lemon, Coconut Muffins
Make 6 large muffins
Streusel:
1/3 cup brown sugar
1/3 cup unsweetened, shaved coconut
1/3 cup all-purpose flour
4 tablespoons, unsalted butter, cut into pieces
Muffin Batter:
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup coconut oil
2 eggs
1/3 cup milk
1 teaspoon vanilla extract
Zest of a medium-sized lemon (about two teaspoons)
1 cup fresh blueberries
In a small mixing bowl, combine streusel ingredients. Using your fingers, crumble the butter pieces with the flour and brown sugar. You want the mixture to resemble lumpy sand. Set streusel aside. Refrigerate if you are not using it right away.
Pre-heat oven to 400°. Line a 6 well muffin tin with muffin liners. In a medium-sized mixing bowl, combine flour, sugar, salt, and baking powder. In the bowl of a stand mixer, add coconut oil, eggs, vanilla, and milk. You can use a hand mixer if you don't have a stand mixer. Beat until the mixture is smooth. Slowly add the flour mixture to the egg mixture. Once combined, fold in the blueberries with a spatula.
Using about a 2-inch ice cream scoop, scoop batter into each muffin liner, filling almost to the top if you are using regular liners. You want to have room for the streusel. I used French bakery-style muffin liners that have high sides. I filled the batter to the top of the edge of the liner that fits in the muffin well. Then top with streusel. Bake for 25 minutes, or until a toothpick or knife inserted into the muffin comes out clean.