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Family Recipes, Made Simple!

Print Recipe

Lemon Blueberry Coconut Muffins

Servings : 12 muffins

Equipment needed : Muffin pan, hand mixer

Ingredients

1 1/4 Cups all purpose flour

1/2 Cup white sugar

1 tsp Baking Powder

1/4 tsp Salt

1 Tbsp Lemon zest

Small squeeze of lemon juice

1 Egg

1 Cup milk

1/4 Cup butter, melted

1 tsp Vanilla extract

1 1/2 Cups fresh blueberries

1/2 Cup flaked coconut

Extra flaked coconut for topping

Method

  1. Preheat the oven 400 degrees Fahrenheit.
  2. In a bowl place the dry ingredients (flour, sugar, baking powder & salt) and stir to combine.
  3. Add the lemon zest to the dry ingredient and stir again with a spoon.
  4. In another bowl, beat the wet ingredients (egg, melted butter and milk) with the hand mixer until well blended, then squeeze a little bit of the lemon’s juice into the mixture and stir.
  5. Pour the wet ingredients into the dry ingredients and carefully mix with a spoon until combined.
  6. Add the blueberries to the above mixture, stir to mix then add the coconut and stir again.
  7. Line the muffin pan with muffin cups and fill the muffin cups nearly to the top with the batter using a spoon.  Sprinkle shredded coconut on top.
  8. Place in the oven for 20 minutes, check for doneness by inserting a toothpick into the centre.
  9. Remove the muffin pan from the oven and take the muffins out of the pan and place on a cooling rack to cool.

Here's the video on how to do it!

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