Happy Weekend everyone!!
These cake-like muffins were a huge hit with my family! Blueberries and coconut with a hint of vanilla…amazing!
This was mostly a surprise for my son who had a small surgery on his hand this week. I have been very proud of him because he was very brave!
Blueberry-Coconut-Sreusel MuffinsÂ
- 2 cups unbleached all-purpose flour
- 1 1/4 cups sugar
- 1 cup shredded coconut, unsweetened
- 1 tbsp baking powder
- 1 cup butter, soft
- 3/4 cup milk
- 2 eggs
- 1 1/2 tsp vanilla
- 2 cups blueberries, fresh or frozen
-Combine flour with coconut, sugar and baking powder in a large bowl. Cut in butter and mix until it is in tiny pieces. Remove 3/4 cup of this mixture to a small bowl.
-Combine milk with eggs and vanilla. Add to the flour mixture in the large bowl. Stir just until moistened.
-Stir blueberries in gently. Do not defrost frozen blueberries.
-Spoon batter into 12 buttered or paper-lined muffin cups. Sprinkle each with the reserved crumb mixture.
-Bake 30-35 min. in a preheated 350F/180C oven. Cool 5 to 10 min. before removing from pan.
The recipe is adapted from: “Best of the Milk Calendar recipes” Baked Goods.
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Enjoy!
A little Swiss, a little Canadian 