Saturday, December 31, 2011

Blueberry Poppyseed Coconut Crunch Muffins

Whenever I come across a recipe that claims to be the "best" anything, it immediately makes me want to try it. I was craving muffins this morning, so after rummaging through my freezer and finding a bag of frozen blueberries, I decided to try out this recipe for the "Best Blueberry Streusel Muffins" from I changed the recipe up by adding poppyseed and coconut. I am in love! I don't know why coconut and blueberry don't come together more often! The juicy blueberries are perfectly complemented by the sweet crunchy coconut. The streusel and poppyseed add even more crunch and texture. You should really make these for breakfast. Soon.

Blueberry Poppyseed Coconut Crunch Muffins
adapted from
Yield: 12 muffins
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 tablespoons poppyseed
3/4 cup coconut
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
2 cups blueberries, fresh or frozen

Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners. Prepare streusel topping (recipe below) and set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk.
Add flour, coconut, poppyseed, baking powder, and salt and stir until just combined.
Stir in blueberries.
Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.
When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.

Streusel Topping:
4 tablespoons sugar
1 tablespoon flour
2 teaspoons vegetable oil
2 tablespoons coconut
In a small bowl, whisk together sugar, coconut and flour. Add oil and mix together until incorporated and you have a sandy texture.
Now get your coffee, sit back, relax, and bliss out on blueberry muffins!
Have a joyous New Year!