Prep 10 mins
Cook 20 mins
The blueberries can be replaced with cranberries, or even chocolate chips ;-)
- 1 1⁄2 cups flour
- 1 cup sugar (or more or less, depending on how sweet you like the muffins)
- 1⁄2 cup shredded coconut
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 1⁄2 cup butter, melted
- 1 tablespoon vanilla extract
- 1 egg
- 1⁄2 cup half-and-half cream
- 1 cup blueberries (fresh OR frozen , if using frozen blueberries, do not thaw)
- Set oven to 350 degrees.
- In a bowl, combine all dry ingredients, stir well to combine.
- In another small bowl, whisk together the melted butter, cream, egg annd vanilla.
- Pour the wet ingredients into the dry, mix well, with a wooden spoon to blend, (mix just until blended, don't overmix).
- Gently, mix in the blueberries to the batter.
- Divide batter evenly into prepared paper-lined muffin cups about 3/4 full (batter will be thick).
- Bake for 20-25 minutes, or until muffins test done, and are golden brown.
I made these muffins for a gift basket, and were definitely good enough to feel comfortable giving out, but I felt they were a bit too crumbly & dry for me. As Kit mentioned in the directions, the batter is very thick. I found that by the time I measured my frozen blueberries to mix them in, the batter had thickened so much that I was able to really get them imcorporated into the batter well enough. As a result, the blueberries ended up on the top & edges and burst upon cooking. I would have liked it better if they were inside the muffins. I did follow the directions exactly, using 1/2 cup sugar (plenty sweet IMHO) and shredded sweetened coconut. Baking time for 12 medium sized muffins was 25 minutes. Not bad, but probably not one I would make again.