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Coconut Blueberry Muffins
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Yield
16
muffins
Author
Amber Brady
Ingredients
Muffins:
2
eggs
1
cup
sugar
1/2
cup
vegetable/canola oil
1
tsp
coconut extract
1
cup
sour cream
2
cups
all-purpose flour
1/2
tsp
salt
1
tsp
baking soda
1/2
cup
coconut flakes
1
cup
blueberries, fresh or frozen (rinse frozen berries until water runs clear, then pat dry with paper towels)
Streusel:
2
Tbsp
all-purpose flour
3
Tbsp
brown sugar
3
Tbsp
coconut flakes
2
Tbsp
butter, cold
Instructions
Preheat oven to 400 degrees Fahrenheit.
Grease 16 muffin cups or line with paper muffin liners.
In a large bowl, beat eggs, sugar, oil, coconut extract, and sour cream.
In a separate bowl, combine the flour, salt, baking soda, and coconut flakes. Add the dry ingredients to the wet ingredients. Mix until incorporated.
Gently fold in the blueberries, saving a few to poke in the tops for a pretty look.
Prepare streusel by combining ingredients in a bowl and mashing with a fork until crumbly.
Fill each muffin cup ⅔ full with muffin batter. Poke any remaining blueberries in the tops for looks. Sprinkle the muffin tops with prepared streusel.
Bake for 18 to 20 minutes or until browned on top and around the edges.
Notes
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