Monday, November 16, 2015

Blueberry Lemon Coconut Muffins

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There's just something about fresh warm muffins in the morning that makes you feel extra special.

I love a good homemade muffin and am usually on the lookout for new recipes.

The other day I had been looking for the Craisins at Costco when I came across dried blueberries and decided to give them a try.  I usually only use fresh blueberries for muffins.

Oh my goodness!  Have you ever tried dried blueberries?  They have waaaaaaaay more flavor than fresh and are perfect for keeping on hand for baking.

I'm going to be trying them in my granola next!

oh, right, back to the muffins.  I already know that lemon and blueberry go great together because it is delicious in this Lemon Blueberry Drizzle Bread.

But what also goes great with lemon and blueberries is coconut!  I love coconut and try to put it in everything!  lol

So give these a try and you can leave out the coconut if you TRULY don't love it like me but I think it makes them extra yummy!

Here's what you need:

3/4 cup butter, unsalted and at room temperature
1-1/2 cups sugar
3 large eggs, at room temperature
2 tsp. vanilla
3/4 cup sour cream, I use lite
1/4 cup whole milk
2-1/2 cups all-purpose flour, I always use unbleached
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 to 1-1/2 cups dried blueberries
1 cup coconut
zest and juice of 1 large lemon
sugar for sprinkling on top

Preheat oven to 350 degrees and line a 24 or two 12 muffin pans with paper liners. Set aside.
In a bowl mix the flour, baking powder, baking soda, and salt and set aside.
In the bowl of a stand mixer beat the butter and sugar until light and fluffy, about 2 minutes.
Add the eggs and mix well. Don't forget to scrape down the sides as you go.
 Add the sour cream and mix well.
Add the milk and vanilla and mix well.
Add flour mixture and mix until just incorporated.
Add lemon zest and juice and mix well by hand.
Fold in blueberries and coconut by hand.
Using a medium scoop place one scoop in each paper liner.
Or if using a spoon, fill each liner 2/3 full.
Sprinkle with a little bit of sugar on top of each dollop of batter.
Bake for 18 - 20 minutes or until a toothpick inserted into the middle comes out with just a few little bits on it.  Do not over bake.
Remove to cooling rack.
Serve warm or at room temperature :)


Serves 20-24
Here's the handy printable - Blueberry-Lemon Coconut Muffins

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