Oatmeal Blueberry Coconut Muffins Recipe

Name: Oatmeal Blueberry Coconut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Muffin Batter:; 1 1/2 cups Unbleached White Flour (you could probably do a white/wheat combo, but I wouldn't do more wheat than a 50/50 ratio); 1/2 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 cup rolled oats; 3/4 cup white sugar; 1/2 cup butter, melted or at room temperature (you could probably substitute a neutral oil here); 1 teaspoon vanilla extract; 2 eggs; 1/2 cup plain yogurt (I used greek style); 1/4 cup cream or milk; 1/2 cup flaked, unsweetened coconut - plus more for sprinkling on top; 1 cup fresh or frozen blueberries (I used frozen); 1/2 cup crumble topping (see recipe below - I happened to have some of this leftover from last weekend and would definitely make it up special for these muffins); For Crumble Topping:; 1/3 cup packed brown sugar; 1/4 cup unbleached white flour; 1/3 cup rolled oats; 3 1/2 tablespoons butter, room temperature; 1/2 teaspoon cinnamon; Pinch of salt

Servings: persons

For Muffin Batter:
1 1/2 cups Unbleached White Flour (you could probably do a white/wheat combo, but I wouldn't do more wheat than a 50/50 ratio)
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup rolled oats
3/4 cup white sugar
1/2 cup butter, melted or at room temperature (you could probably substitute a neutral oil here)
1 teaspoon vanilla extract
2 eggs
1/2 cup plain yogurt (I used greek style)
1/4 cup cream or milk
1/2 cup flaked, unsweetened coconut - plus more for sprinkling on top
1 cup fresh or frozen blueberries (I used frozen)
1/2 cup crumble topping (see recipe below - I happened to have some of this leftover from last weekend and would definitely make it up special for these muffins)
For Crumble Topping:
1/3 cup packed brown sugar
1/4 cup unbleached white flour
1/3 cup rolled oats
3 1/2 tablespoons butter, room temperature
1/2 teaspoon cinnamon
Pinch of salt

1
Preheat oven to 350 degrees and line muffin pan with paper cups or generously grease.
2
In a medium bowl, mix together flour, salt, cinnamon, baking powder and sodas, and rolled oats. Set aside.
3
Beat together butter and sugar until light and fluffy. Beat in eggs, one at a time and scraping the bowl between. Beat in yogurt, cream/milk and vanilla.
4
Stir dry ingredients into the butter/sugar/dairy combo. Mix until just combined. Gently fold in flaked coconut and blueberries. Don't over mix here or the batter will turn all purple.
5
For the crumble topping, mix together all ingredients until well combined and moist.
6
Spoon batter into cups and smooth the tops. Sprinkle more coconut, crumble topping, then more coconut onto the tops of each one.
7
Bake about 20 minutes or until a tester comes out clean and the tops are lightly browned. Cool on a rack and store in an airtight container.

941

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For Muffin Batter:, 1 1/2 cups Unbleached White Flour (you could probably do a white/wheat combo, but I wouldn't do more wheat than a 50/50 ratio), 1/2 teaspoon salt, 1 teaspoon cinnamon, and more.

Yes, Oatmeal Blueberry Coconut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Blueberry Coconut Muffins

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