Blueberry Muffins with Lemon and Coconut
— my life in the kitchen.

February 9, 2009

Blueberry Muffins with Lemon and Coconut

Who doesn’t love muffins? They are the perfect little package and there are always plenty to share. These beautiful and plump berries screamed MUFFINS... and who doesn't love muffins... and lemon and coconut.

I often try to lighten my recipes when it can be done without ruining the end product. Applesauce, yogurt and buttermilk are all excellent ingredients to lighten up muffins and cakes without losing that much-desired moist texture.

  • Lemon Blueberry Coconut Muffin
  • Lemon Blueberry Coconut Muffin
  • Lemon Blueberry Coconut Muffin
  • Lemon Blueberry Coconut Muffin
  • Lemon Blueberry Coconut Muffin
  • Lemon Blueberry Coconut Muffin

Blueberry Muffins with Lemon and Coconut

INGREDIENTS

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup applesauce
  • 1 1/2 cup sugar
  • Freshly grated lemon zest - 1 lemon
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup buttermilk
  • 2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sweetened flaked coconut
  • 1 pint blueberries

DIRECTIONS

Preheat oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. Add the applesauce and lemon zest and mix until combined. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla and buttermilk. In a separate bowl, combine together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Coat blueberries with 2 T of flour and fold in the blueberries and 1/2 cup coconut with a spatula and be sure the batter is completely mixed.

Spoon batter into cups, filling the cups. Sprinkle tops with remaining coconut.

Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes.

1 comment:

  1. I love the blog . . . the pictures . . . and the masterful javascript!

    I'm not much of a baker, but the coconut sounds too good to pass up.

    ReplyDelete