Very blueberry coconut muffins

…to die for Coconut blueberry muffins.

These coconut blueberry muffins are very unique and worthily of trying. Soured cream adds extra moist and coconut flavour in combination with blueberries will bring you to tropical heaven. Flavours go so well together, and streusel adds on sweetness and little bit of crunchiness.

We would strongly recommend to use fresh blueberries, but frozen one will do as well (the texture will change).

Very blueberry coconut muffins is an easy peasy recipe based on simply mixing dry and wet ingredients together…don’t forget blueberries. Watch out for baking time and one of the most important rules is not to take muffins out of oven when you are lowering temperature.

Ingredients

190g blueberries

30g all-purpose flour

Dry ingredients

310g all-purpose flour

180g caster sugar

½ teaspoon salt

4 teaspoons baking powder

40g coconut flakes

Wet ingredients

1 egg

115g melted butter (cooled, not hot)

250ml butter milk

125g soured cream

1 and ½ teaspoon coconut extract

Ingredients for Streusel

60g soft butter

6 tablespoons all-purpose flour

5 tablespoons brown sugar

Directions

Preheat oven to 220 degrees

1. Wash blueberries. Stir to coat the blueberries in flour. Set aside.

2. Mix together dry ingredients: flour, sugar, salt, baking powder.

3. 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 sour cream and whisk everything together until smooth.

4. Pour dry ingredients into wet ingredients and use a wooden spoon to mix just until combined. Your batter will be thick, but careful not to over mix!

5. Fold in the blueberries and shredded coconut.

6. To prepare streusel topping, combine butter with all dry ingredients. Use a fork or your hands to cut butter and mix with flour and sugar.

7. Grease muffin pan or use muffin papers - fill your muffin tin all the way to the top with batter. Add 1 tablespoon of streusel to the top of each muffin.

Bake for 5 minutes at 220° and then reduce heat to 180° and bake for another 13 minutes. Check if muffins are ready by inserting a toothpick into the centre of the muffin. If your toothpick comes out clean, your muffin is done. Allow muffins to cool completely in the pan.