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These blueberry coconut orange muffins are moist and delicious with a delightful flavor combination of fresh blueberries, shredded coconut, and orange zest.
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5 from 1 vote

Blueberry Coconut Orange Muffins

These blueberry coconut orange muffins are moist and delicious with a delightful flavor combination of fresh blueberries, shredded coconut, and orange zest.

Ingredients

  • 2 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar plus 2 TBS (divided)
  • 1/2 cup rolled old-fashioned oats
  • 1 1/2 cups shredded sweetened coconut
  • 1 cup almond milk or regular milk
  • 2 eggs
  • 1 TBS vanilla extract
  • 6 oz container blueberry Greek yogurt
  • 1 cup blueberries
  • grated orange zest from 1 orange
  • juice from half of 1 fresh orange (about 3 TBS)

Instructions

  • Preheat oven to 425 degrees
  • Line a muffin tin with 12 cupcake paper liners
  • Put into a large bowl the flour, baking powder, salt, and 1 cup sugar
  • Add coconut and oats, gently mix together with the flour mixture
  • In another bowl, gently whisk the eggs
  • Add milk, vanilla, zest, and orange juice to the eggs, stir gently
  • Make a well in the flour mixture and pour in the egg/milk/juice mixture. Gently incorporate until there is no dry flour but lumps are okay
  • Add the blueberry Greek yogurt, gently stir in
  • Add the blueberries and again gently stir in
  • Divide evenly among the 12 - 16 paper liners, they will be quite full.
  • Bake at 425 degrees for 5 minutes, lower temperature to 350 degrees and bake for an additional 10 to 15 minutes - until toothpick comes out clean
  • With the 2 TBS sugar, sprinkle each muffin
  • Remove to cooling rack and let cool
  • Serve now or store in an airtight container for later