coconut yogurt blueberry muffins

Name: Coconut Yogurt Blueberry Muffins
Prep time: 20 min
Cook time: 25 min
Cuisine: American
Ingredients: 2 large eggs; 1 cup(s) coconut flavored yogurt, (not coconut milk yogurt, but regular dairy-based with coconut flavor like siggi's or chobani brands); 1/4 cup(s) buttermilk; 1/2 stick(s) butter, melted; 1 teaspoon(s) vanilla; 2 tablespoon(s) honey; 1 teaspoon(s) baking soda; 1 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 2 cup(s) all purpose flour; 2 tablespoon(s) shredded coconut (i use unsweetened, but sweetened is fine); 1 cup(s) fresh blueberries

15 Pinches 1 Photo

Sanity Chek

Annapolis, MD

Updated on Nov 15, 2017

Nice muffin with a slightly dense texture but still a little fluffy. They also have slightly crispy tops. The taste is divine and worth the effort of getting the ingredients. Remember, if you don't have buttermilk on hand, you can make your own using this ratio: 1 cup milk and 1 tablespoon white vinegar. Let sit for 20 min.

Rate

prep time 20 Min

cook time 25 Min

method Bake

yield either 12 or 6 XL muffins

Ingredients

2 large eggs
1 cup coconut flavored yogurt, (not coconut milk yogurt, but regular dairy-based with coconut flavor like siggi's or chobani brands)
1/4 cup buttermilk
1/2 stick butter, melted
1 teaspoon vanilla
2 tablespoons honey
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 cups all purpose flour
2 tablespoons shredded coconut (i use unsweetened, but sweetened is fine)
1 cup fresh blueberries

How To Make coconut yogurt blueberry muffins

Step 1

Make sure all cold ingredients are at room temperature. I zap the yogurt and buttermilk in microwave for about 40 seconds. Take eggs out 1/2 hour before making or warm up to room temperature in warm glass of water before cracking them open.

Step 2

Mix all the liquids together, then add dry ingredients until well combined. About 20 strokes by hand will do the trick.
Step 3

Fold in blueberries. Pour into greased or lined muffin tins.
Step 4

Bake at 375 degrees until toothpick comes out clean. XL muffin tins = approx 25 min Regular muffin tins = 15- 20 min If your muffins start to turn overly brown on top before finished, layer a piece of foil or parchment paper on top loosley to keep from getting too brown. I test the muffins in multiple places - don't be deceived by the tops being golden brown. Trust the toothpick! Let cool about 10 min before serving!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes