July 26, 2012

Coconut Blueberry "Muffin Tops"

Muffin tops are a fun way to switch things up. I love the combination of orange zest, blueberries, coconut and almonds. If you don't like coconut just leave it out - these would still be delicious. Enjoy!

1 cups flour
3/4 tsp baking powder
1/4 tsp salt
1 tsp orange zest
6 oz blueberries
1/2 stick butter, softened
1/2 cup sugar
1/4 cup milk
1/4 cup sweetened shredded coconut
1 egg

for topping—
1/3 cup sweetened flaked coconut
2 TBS slivered almonds

Preheat your oven to 375 degrees.

In a large bowl, combine the flour, orange zest, baking powder, 1/4 cup coconut and salt together. Gently fold in the blueberries so that the berries are covered with flour. Set aside.

Cream the butter and sugar together. Add the egg, beating until thoroughly combined. Add the milk and blend. Pour the wet ingredients over the dry ingredients and toss gently, being careful not to crush the berries. Scoop the batter by 1/4 cup onto a lined (parchment or silicone pad) baking sheet, about 3 inches apart (they really spread out). Bake the muffins for 10 minutes. 

Meanwhile, combine the remaining coconut (1/3 cup) and slivered almonds to make the topping. After the muffing have baked for 10 minutes sprinkle about 2 TBS or so of the topping on each muffin top. Bake for another 10-12 minutes until golden.  Let cool for five minutes on the pan. 

Yield  - 6 large muffin tops 

Original recipe from

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