Toasted Coconut Blueberry Muffins with Crisp Coconut Topping

I made these toasted coconut and blueberry muffins for my family using a bowl of tart blueberries that needed using. The muffins were a hit with the kids and my husband — they disappeared fast and everyone asked for more. This simple recipe yields tender muffins with a toasty coconut crunch and bright pops of blueberry. It’s an easy keeper for breakfasts, snacks, or lunchboxes.

Toasted Coconut and Blueberry Muffins

Ingredients:

• 2 cups white flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup sugar
• ½ cup sweetened coconut, toasted
• ½ cup sweetened coconut (unt toasted)
• 1 egg, beaten
• 4 tbsp butter, melted and slightly cooled
• 1 cup milk
• 1 tsp vanilla extract
• 1½ cups fresh blueberries, divided

How to Make Toasted Coconut and Blueberry Muffins

Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or spray it with cooking spray.

Toast ½ cup of the sweetened coconut in a thin, even layer on a baking sheet. Place it in the oven for 3–4 minutes, watching carefully and tossing once or twice so it browns evenly but does not burn. Remove and let cool.

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Stir in the toasted coconut.

In a separate bowl, use a hand mixer or whisk to combine the beaten egg, melted butter, milk, and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in most of the blueberries, reserving a handful for topping.

Divide the batter among the muffin cups (this recipe makes about 11 large muffins or 12 smaller ones). Evenly sprinkle the remaining unt toasted coconut over each muffin, then top with the reserved blueberries.

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden. Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Serve warm or at room temperature. These muffins keep well for a day at room temperature or can be refrigerated for longer storage. Reheat briefly before serving if you like them warm.