This is going to sound pretty obvious based on the title of this post, but if you like blueberries and you’re a fan of coconut… you’ve come to the right place!
The coconut in these muffins is inescapable, so if you’re not a fan of coconut, I have to let you know you may not love these muffins. That’s because the coconut comes at you not once, not twice, but three times: coconut oil, coconut flakes, and coconut greek yogurt.
Coconut greek yogurt? Yep — these muffins were inspired by the new coconut Chobani greek yogurt. Remember when they sent me all those “top secret” new flavors to try? Well, I’m letting the cat out of the bag — coconut was one of those. And it’s delicious.
I’ve been trying to use up my stash of blueberries here in Florida before I head up north to New York (for a month!) next week, and these coconut blueberry muffins are my latest creation. My sister already knows how obsessed I am with these muffins — I’m pretty sure I’ve texted her every morning this week explaining to her the awesomeness of these little gems. Abby, I will be forcing you to try them very soon — we can even do a gluten free version.
The yogurt keeps the muffins really moist while the coconut oil gives the muffins that crumbly texture we all love. I also relied on the same trick I did for these muffins with baking time, which means you get tall and fluffy muffins.
If you’ve got any extra blueberries lying around this blueberry season, I’m urging you to make these. Even though I’ve made quite a few muffin recipes using greek yogurt before, but these are easily my favorite. A must-try!
[print_this]Coconut Blueberry Muffins
Coconut greek yogurt, coconut oil, and shredded coconut are added to traditional blueberry muffins for a tropical twist.
Makes 12 muffins
Prep time: 10 minutes
Cook time: 25 minutes
- 12 ounces (2 6-ounce containers) coconut Chobani lowfat greek yogurt
- 1/2 cup milk
- 2 large eggs
- 1/4 cup coconut oil
- 2/3 cup sugar
- 2 1/2 cups white whole wheat flour (or all-purpose)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups fresh or frozen blueberries*
- 1/4 cup shredded unsweetened coconut or coconut chips**
Heat the oven to 425 degrees F. Spray a muffin tin with nonstick cooking spray.
In a small mixing bowl, stir the yogurt, milk, eggs, oil, and sugar until mixed. Set aside.
In a large mixing bowl, combine the flour, baking powder, and salt. Stir to combine. Add the yogurt mixture to the dry ingredients, mixing gently with a rubber spatula until the batter is just mixed (the batter will be thick). Fold in the blueberries and coconut.
Scoop the batter into the prepared muffin tins. If desired, sprinkle the top of each muffin with additional coconut. Bake at 425 degrees F for 5 minutes, then lower the heat to 375 degrees F and bake for 15 to 20 minutes or until the edges are golden brown and the muffins are fairly firm to touch. Allow the muffins to cool in the tins 5 to 10 minutes before removing. Store any leftover muffins in an airtight container for up to 2 days. You can also freeze any extra — simply wrap each muffin in aluminum foil, and place the muffins in a freezer bag.
*If using frozen blueberries, do not thaw the berries before adding to the batter — simply fold the frozen berries into the batter.
**I used Trader Joe’s coconut chips, but shredded coconut would work fine as well. [/print_this]