This is one of THOSE weeks. One of those weeks when getting out of bed is a bit of a struggle. I think, on average, I’ve been getting out of bed about 30 minutes before I have to be AT work. Maybe this would be normal if I started work early in the morning, but I don’t have to be at work until 10 am: I HAVE NO EXCUSES! While I still desperately want to be a morning person (who wouldn’t want to get up and run 10 miles before 8 am?), it just doesn’t seem to be happening. At all.
One of the issues with this lack of time in the morning is my breakfast habits are going down the drain! I’m a huge fan of breakfast, and a firm believer that you should NOT skip it; however, this week has found me at the coffee shop most mornings buying a sugary scone and delicious mocha. Healthy? I think not. I need to get back to my normal routine of eggs or oatmeal!
Although not totally in line with eggs and oatmeal, I do wish I had these muffins on hand this week: they would be saving my mornings!
I realize I’m heavy on the bread posts this week… My bad. I was going to save these and post them next week (to keep a balanced diet for you here!), but they are TOO DARN GOOD. Remember a few weeks ago when I tried to make coconut blueberry muffins, and then forgot the sugar? Yeah, that wasn’t awesome. These? THESE are awesome. And full of sugar (as they should be!).
Maybe it was good I forgot the sugar last time, because it let me make this recipe even better: while mixing them up, I spotted a can of coconut milk on the counter and thought “OMG PUT THAT IN!” So I did! Coconut milk, in addition to the butter, made these muffins ridiculously moist and the coconut flavor that much better. I can’t even tell you how many times I said “These are some damn good muffins” in the 24 hours they existed in our kitchen. Yes, we inhale muffins at an unreasonable rate.
Coconut Blueberry Muffins
Adapted from my Strawberry Almond Streusel Muffins
2 1/2 cups flour
1/2 cup unsweetened coconut flakes, plus more for tops
2 1/4 tsp baking powder
1/2 tsp salt
1/2 cup butter, room temperature
1 1/8 cup sugar
1/2 tsp vanilla
1 1/2 cups sour cream
1/4 cup coconut milk
2 cups blueberries
sugar for topping
Preheat the oven to 350 F.
In a bowl, combine flour, coconut flakes, baking soda, and salt. Set aside.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, and mix until incorporated. Mix in vanilla, then sour cream and coconut milk. Gently stir in the flour mixture until almost incorporated. Add the blueberries to the batter, being careful not to overmix. Spoon the batter into lined (or buttered) muffin tins. Top each muffin with more coconut flakes, and a heavy sprinkling of sugar.
Bake for 25 minutes, or until a cake tester comes out clean. Enjoy!1