coconut yogurt blueberry muffins
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.
yield
serving(s)
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For coconut yogurt blueberry muffins
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2 lgeggs
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1 ccoconut flavored yogurt, (not coconut milk yogurt, but regular dairy-based with coconut flavor like siggi's or chobani brands)
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1/4 cbuttermilk
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1/2 stickbutter, melted
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1 tspvanilla
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2 Tbsphoney
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1 tspbaking soda
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1 tspbaking powder
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1/4 tspsalt
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2 call purpose flour
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2 Tbspshredded coconut (i use unsweetened, but sweetened is fine)
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1 cfresh blueberries
How To Make coconut yogurt blueberry muffins
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1Make 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.
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2Mix all the liquids together, then add dry ingredients until well combined. About 20 strokes by hand will do the trick.
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3Fold in blueberries. Pour into greased or lined muffin tins.
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4Bake 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Coconut Yogurt Blueberry Muffins:
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