A Coconut Blueberry Muffins recipe that is easy-to-make and delicious. You can make this healthy muffin recipe with blueberries while they are in season or frozen ones during the winter months.
1 Before preparation: Adjust the oven rack to the middle position. Pre-heat the oven to 350F Degrees.
2 Line a 12 muffin pan with muffin liners.
3 Mixing: Mix flour, salt, cinnamon, baking powder, and baking soda in bowl, and set aside.
4 In a standing mixer fitted with a paddle attachment, mix the butter and sugar about a minute on medium speed, for 1 minute, scraping down the bowl as necessary.
5 Still in medium speed, add the eggs one at a time. Mix for 30 seconds.
6 Add the heavy cream and vanilla and mix for 30 seconds. Scrape down the bowl to ensure there are no lumps remaining.
7 Decrease the speed to low. Add the flour mixture and mix until just combined, 45 seconds.
8 Stir in the coconut and mix for 15 more seconds.
9 Gently fold the blueberries in to the mixture.
10 Divide the batter into 12 muffin cups and smooth the tops.
11 Bake for 22 minutes or until a tester inserted in center comes out clean and edges are golden brown.
