Blackberry Coconut Muffins-Come to the Table

My Love of Coconut

Blackberry Coconut Muffins are a delicious flavor combination made with cake flour to make it tender and delicious.  A little secret, they are almost like a cupcake and muffin all wrapped into one.  Cream is used to give it incredible richness.  You won’t be disappointed enjoying this delicious muffin!

Additionally, the juicy blackberries and the chew of the coconut make this muffin a great texture combination to enjoy for a great breakfast accompaniment.  I love coconut and always trying to find ways to incorporate this ingredient into my baked goods.  Also, the blackberries give this muffin a nice color contrast between the white coconut and the lightly golden tops that make it satisfying to the eye.  As they say, you always eat with your eyes first!

This muffin is a great addition to a lunch box or even for an afternoon snack to be  enjoyed by itself or with a buttery spread to take this over the top with your taste buds.

There is nothing like smelling fresh-baked muffins in the oven and enjoying a warm muffin to get your day started off right!

A small tip:

As a note, you can use fresh or frozen blackberries and of course it goes perfectly with your favorite breakfast beverage or even well with a cup of afternoon tea.

Invite your family and friends over and serve these delicious muffins or bake and take to friends and neighbors.

Print Recipe

Blackberry Coconut Muffins

A great combination of flavors that makes for a delicious breakfast addition.

Course

Breads

Cuisine

American

Prep Time

15 minutes

Cook Time

20 minutes

Servings

muffins

Ingredients

• 1 1/2 cup cake flour
• 3/4 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup cream
• 2 TBS milk
• 1/2 tsp coconut extract
• 4 TBS butter melted
• 1 eggs
• 1/2 cup shredded coconut
• 1 cup blackberries

Course Breads Cuisine American Prep Time 15 minutes Cook Time 20 minutes Servings muffins Ingredients 1 1/2 cup cake flour 3/4 cup sugar 1 1/2 tsp baking powder 1/2 tsp salt 1/2 cup cream 2 TBS milk 1/2 tsp coconut extract 4 TBS butter melted 1 eggs 1/2 cup shredded coconut 1 cup blackberries

Instructions

1. Preheat oven to 350. Line a muffin pan with paper liners.
2. In a bowl, combine all the dry ingreidents and mix well. In a separate bowl, combine all the wet ingredients.
3. Make a well in the dry ingredients and add the wet ingredients and mix just till it comes together.
4. Fold carefully the blackberries and coconut in till completely combined. Scoop into each muffin cup filling to the top.
5. Bake for 15-20 minutes till done. Cool on a wire rack.

Recipe Notes

You can use frozen or fresh blackberries