This week’s muffin is from my friend Mindy. It’s Blueberry Corn Muffin with Coconut. When I was a kid, we would always make muffins or corn bread from the Jiffy mix. Then seemed kind of blah. The muffins or corn bread would be heavy and kind of hard. Like a hockey puck! I was never big on corn bread.
I learned to love corn bread when I met my husband. Jim makes a corn bread that is so light and sweet, that you would think that it was dessert. We have some friends from India who call his corn bread “corn cakes”. Lol!
Well these muffins are a lot like his “corn cakes”. They are sweet, but not as sweet as your average muffin. Any additional sweetness comes from that pop of blueberry. And I love the texture of coconut. I think that you will enjoy this recipe.
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sweetened flaked coconut, divided
- 6 tablespoons softened unsalted butter
- 1/2 cup sugar
- l large egg
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 1/2 cups blueberries
Preheat the oven to 400 degrees F.
Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda, salt and 1/2 cup of the flaked coconut.
In another medium bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix again until combined. Pour in the buttermilk and mix again. Gradually mix in the dry ingredients until combined. Fold in the blueberries.
Fill the muffin cups two-thirds full. Sprinkle tops of muffins with remaining coconut. Bake in the oven until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Let cool 5 minutes in pan, then remove from the pan and cool on racks.
Note: I ran out of buttermilk. If this happens to you too, take a cup of milk, add a tablespoon of white vinegar. Stir. Let it sit for a few minutes. It will curdle. Voila! Buttermilk!