Yes, more coconut and more muffins. What can I say? I like them both, a lot.
Actually, I had set out to make Lemon Blueberry Muffins, but when I peeked into the refrigerator all I could find were limes. I was momentarily depressed, until I saw the fresh coconut leftover from making Coconut Milk.
At first, the blueberry-lime combination didn’t sound so good to me, until I saw the coconut. Then I got excited.
Blueberries? Lime? Coconut? Light bulb!
I quickly whipped them up and had to restrain myself from eating the batter by the spoonful. “Ewww, muffin batter?!” you might say. Yes, it was that good.
This was a new flavor combination for me and now a new favorite. Let me know what you think.
Blueberry Lime Coconut Muffins
Makes 12 muffins
1/4 cup butter, melted & cooled
1/4 cup milk
1/2 cup sour cream
2 teaspoons lime zest (about 1 lime)
1 1/4 cups flour
1/2 cup sugar
2 teaspoons of baking powder
pinch of salt
1/2 cup diced coconut (shredded coconut can be substituted)
1 cup fresh blueberries
1/4 cup shredded coconut, for tops of muffins
Preheat oven to 400 degrees farenheit, and grease or line 12 muffin cups.
In a large bowl, whisk eggs until blended. Add butter, milk, sour cream, and lime zest; stir until combined.
Next, stir together dry ingredients, and slowly add to wet ingredients; stirring just until the flour mixture is moist, but not smooth.
Gently fold in 1/2 cup of diced coconut and the blueberries.
Spoon batter into prepared muffin cups. Sprinkle the last 1/4 cup of shredded coconut on top of each muffin.
Bake for 20 minutes. Let cool for 5 minutes until removing to a cooling rack.