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Coconut Blueberry Muffins

Servings 16 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)


  • 2 Tbsp all-purpose flour
  • 3 Tbsp brown sugar
  • 3 Tbsp coconut flakes
  • 2 Tbsp butter, cold


  • 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.


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